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Shrimp Cakes with Wasabi Mayo

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Shrimp Cakes with Wasabi Mayo
  • Prep 50 min
  • Total 1 hr 5 min
  • Ingredients 13
  • Servings 12
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Flavorful shrimp cakes are crispy outside and tender inside. With wasabi paste, the accompanying mayonnaise sauce has some heat!
By Pillsbury Kitchens
Updated Nov 20, 2009

Ingredients

Shrimp Cakes

  • 1 lb uncooked shrimp, peeled (tail shells removed), deveined
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon grated gingerroot
  • 1 clove garlic, finely chopped
  • 1 egg white
  • 2 cups Progresso™ panko crispy bread crumbs
  • 2 tablespoons finely chopped red bell pepper
  • 1 small jalapeño chile, seeded, finely chopped
  • 5 tablespoons vegetable oil

Wasabi Mayo

  • 1/2 cup mayonnaise or salad dressing
  • 1 teaspoon wasabi paste
  • 1/2 teaspoon reduced-sodium soy sauce

Steps

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

Tips from the Betty Crocker Kitchens

  • tip 1
    For added color, sprinkle cakes with chopped parsley if you like.
  • tip 2
    Shrimp cakes can be prepared in advance, covered and refrigerated up to 4 hours before frying.
  • tip 3
    If desired, substitute 2 cups Progresso® plain bread crumbs for the panko crumbs.

Nutrition Information

210 Calories, 14g Total Fat, 7g Protein, 14g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
55mg
19%
Sodium
210mg
9%
Potassium
70mg
2%
Total Carbohydrate
14g
5%
Dietary Fiber
0g
0%
Sugars
1g
Protein
7g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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