1 can of “Tiny” shrimp, drained
1 can of “Medium” Shrimp, drained
1/4 cup Japanese Style Panko Bread Crumbs
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.”