Shrimp Cakes!

shrimpcakes1 can of “Tiny” shrimp, drained
1 can of “Medium” Shrimp, drained
1/4 cup Japanese Style Panko Bread Crumbs
1 egg
2 heaping tablespoons of Mayonnaise
2 tsp of Wye River Seasoning
3 scallions, finely sliced

Form into six two inch diameter cakes.
Cover with plastic wrap, chill for 30 minutes.
Pan fry in 1/2 inch of canola oil over medium high heat, turn when golden brown, 4-5 minutes each side, not sooner.

Serve with wild rice and veggie
Reheat in microwave for “Sliders.”

2 responses to “Shrimp Cakes!

  1. moondance38

    I might just have some cans of tiny shrimp laying around! What are you up to this summer?

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