PANKO CRUSTED SHRIMP CAKES

From http://blogs.sendiksmarket.com/sendiks/2009-archives/blogs/fresh-frugal-fabulous/516

PANKO CRUSTED SHRIMP CAKES

Makes 1 Dozen
Source: epicurious.com, sauce from southernliving.com

SHRIMP CAKES:
16 large raw shrimp, peeled and deveined, tails removed
1 large egg
2 scallions, chopped
1 T. chopped fresh cilantro, plus additional sprigs for garnish
1 t. Dijon mustard
Squeeze of fresh lemon juice, plus several lemon wedges for garnish
Several dashes tobasco
½ t. salt
2 c. panko breadcrumbs, divided
Neutral cooking oil

SAUCE:
½ c. mayonnaise
¼ c. spicy cocktail sauce
½ t. Old Bay seafood seasoning
Squeeze of fresh lemon juice

Place the shrimp in the bowl of a food processer and pulse to coarsely chop. Add the egg, scallions, cilantro, mustard, lemon juice, tobasco, and salt. Pulse to blend. Add 1 cup of panko and pulse several times to incorporate.

Place remaining cup of panko in a shallow dish. Use your hands to form the shrimp mixture into 12 cakes. Roll the shrimp cakes in the panko and transfer shrimp cakes to a plate. Refrigerate for 1 hour.

Meanwhile, mix all of the sauce ingredients together. Adjust the seasonings to your taste; you can’t mess it up! Transfer sauce to a pretty serving bowl and refrigerate.

Place a large sauté pan with 1 tablespoon of cooking oil over medium heat. The oil is ready when a tiny pinch of panko sizzles upon contact with the pan. Place shrimp cakes in the pan, taking care not to crowd them. Saute for two minutes per side, or until golden brown on both sides.

Transfer to a paper towel lined plate to drain; then transfer shrimp cakes to a serving platter. Garnish platter with lemon wedges and sprigs of cilantro. Serve shrimp cakes with sauce.