Crispy Shrimp Cakes

*MSA

Shrimp Cakes

2 C Panko breadcrumbs
1 lb peeled, deveined frozen shrimp, thawed, chopped
1/2 C mayonnaise
2 large eggs, lightly beaten
1/3 C chopped red bell pepper
1/3 C chopped scallions
2 t garlic
1 t Dijon mustard
1/4 t cayenne or regular pepper
1/2 t salt

Place 1 1/2 C of breadcrumbs on a flat plate. In a bowl, mix the other 1/2 C breadcrumbs and remaining ingredients until combined. Use a 1/3 C measure to scoop shrimp mixture and make a shrimp cake. (Mixture will be wet.) Turn cake onto plate of breadcrumbs, coat both sides completely. Place on a baking sheet lined with wax paper. Make 7 more cakes and slightly flatten cakes (app. 3 1/2 in circumference.) Refrigerate 1 hour.

In a large nonstick skillet, heat 1/4 C canola oil over medium heat. Add 4 cakes and cook, about 4 minutes per side, until crisp and browned. Transfer to baking sheet and place in a 200 degree oven to keep warm. Repeat with remaining 4 cakes. Serve with Lemony Tarter Sauce.

Lemony Tarter Sauce

3/4 C tarter sauce
2 T chopped fresh parsley
1 T fresh lemon juice
1/2 t grated lemon zest

Combine all ingredients, stirring to blend.

**We told our youngest kids these were chicken cakes, which went over very well!**

I also served our favorite Bruschetta atop baguettes which can both be found at Sam's club.