Spicy Shrimp Cakes with Lime Crema
INGREDIENTS
- Spicy Shrimp Cakes
- 1 lb shrimp peeled, deveined, and boiled until pink
- 1/2 C finely chopped jared roasted red peppers
- 1 minced garlic clove
- 1/4 C thinly sliced green onions
- 3 T reduced-fat mayo
- 1 T fresh lime juice
- 1 1/2 tsp. hot sauce
- 1/2 tsp. sugar
- 1/4 tsp. salt
- 1 large egg
- 1/4 C finely chopped cilantro
- 1 C panko (Japanese breadcrumbs) divided
- Lime Crema
- 1/4 C sliced green onions
- 1/4 C chopped cilantro
- 3 T light mayo
- 3 T fat free sour cream (I used low fat)
- 1 tsp lime zest
- 1 1/2 tsp lime juice
- 1 garlic clove
DIRECTIONS
- 1. Place shrimp in a food processor; pulse until finely chopped.
- 2. In a bowl mix the first 10 ingredients (through egg) and stir well.
- Add in cilantro and 1/2 the panko.
- 3. Divide shrimp mixture into 6-10 portions, depending how large you want the cakes (I made 6).
- They should be about 1/2 inch thick each. Dredge both sides of patties in the remaining 1/2 C of panko.
- Chill at least 1 hour.
- 4. Heat a non stick skillet over medium heat. Add 4 T of olive oil.
- Cook each patty on both sides, about 4 minutes each or until browned.
- Place on paper towels and keep warm.
- 5. Place two patties on top of a bed of mixed greens dressed and tossed with honey mustard vinegrette.
- Place a dollop of lime crema on top of each cake and serve.