Breaded Shrimp Cakes

Ingredients: (Conversion Chart)

• 2 cups panko breadcrumbs
• 1 pound peeled, deveined shrimp, coarsely chopped
• ½ cup mayonnaise
• 2 eggs, lightly beaten
• ¼ cup chopped red bell pepper
• 3 tablespoons chopped onions
• 3 tablespoons chopped scallions
• 1 tablespoon chopped fresh parsley
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¼ cup canola oil
• Tartar sauce, for dipping

Directions:

1. Line a baking sheet with waxed paper and set aside. On a flat plate, spread 1½ cups of the breadcrumbs.
2. In a bowl, mix together the shrimp, mayonnaise, eggs, bell pepper, onion, scallions, parsley, mustard, salt, pepper, and remaining ½ cup breadcrumbs.
3. Scoop shrimp mixture by 1/3-cupfuls and form into 8 shrimp cakes. Coat shrimp cakes with breadcrumbs on plate, and transfer to baking sheet using a flat metal spatula. Slightly flatten cakes and let refrigerate 1 hour.
4. In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Add 4 cakes and cook until crisp and golden brown, about 4 minutes per side. Transfer to a plate and loosely cover with foil to keep warm. Repeat with remaining 2 tablespoons oil and 4 cakes. Serve shrimp cakes with tartar sauce.

Nutrition Info: