Name: Shrimp Cakes With Wasabi Mayo Recipe
Total time: 65 min
Yield: 12
Cuisine: Japanese

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Flavorful shrimp cakes are crispy outside and tender inside. With wasabi paste, the accompanying mayonnaise sauce has some heat.

How to make Shrimp Cakes With Wasabi Mayo Recipe

Betty Crocker

Crawler

Japanese

<p>Flavorful shrimp cakes are crispy outside and tender inside. With wasabi paste, the accompanying mayonnaise sauce has some heat.</p>

Uncooked shrimp,  peeled,  deveined

Reduced sodium soy sauce

Fresh lime juice

Grated gingerroot

Clove garlic,  finely chopped

Egg white

Progressotm panko crispy bread crumbs

Finely chopped red bell pepper

Small jalapeno chile,  seeded,  finely chopped

Vegetable oil

Mayonnaise or salad dressing

Wasabi paste

1 line cookie sheet with cooking parchment paper; line serving platter with paper towels. In food processor, coarsely chop shrimp. Add 1 tablespoon soy sauce, the lime juice, gingerroot, garlic and egg white; process with on-and-off pulses until well mixed. Gradually add 1 cup of the bread crumbs, processing with pulses until mixture is well blended. Remove shrimp mixture from processor; place in medium bowl. Stir in bell pepper and chile.

step 1

2 divide shrimp mixture into 12 equal portions. Shape each portion into patty, 2 1/2 inches in diameter. Place remaining 1 cup bread crumbs on plate. Lightly press both sides of each patty into crumbs to coat evenly; place on cookie sheet. Refrigerate 20 minutes. Discard any remaining bread crumbs.

step 2

3 meanwhile, in small bowl, mix wasabi mayo ingredients until well blended. Cover; refrigerate until serving time.

step 3

4 in 10-inch skillet, heat 2 to 3 tablespoons oil over medium-high heat about 2 minutes or until hot. Working in batches, cook patties in oil 8 to 12 minutes, turning once, until thoroughly cooked and golden brown. Remove patties from skillet to paper towel-lined platter; cover to keep warm. Repeat with remaining 2 tablespoons oil and remaining patties. Serve with wasabi mayo.

step 4