Shrimp Cakes

This recipe came from Redbook magazine (yes, I read a gazillion magazines). They are delish!

Shrimp Cakes

Ingredients:
2 cups panko breadcrumbs (I used the whole wheat panko)
1 lb. peeled, deveined shrimp, coarsely chopped
1/2 C light mayonnaise (you could also use vegenaise)
2 large eggs, lightly beaten
1/3 C chopped red bell pepper
1/3 C chopped scallions
2 tsp. garlic paste
1 tsp. Dijon mustard
1/4 tsp. cayenne pepper
1/2 tsp. salt (this seemed like too much for us-I would use 1/4 next time)
1/4 C Canola oil

Directions:

1. Place 1.5 cups of panko on a plate
2. In a bowl, mix remaining ingredients until combined. Use a 1/3 cup measuring cup to scoop out shrimp mixture and form a cake. (mixture will be wet). Turn out cake onto Panko and coat completely. Transfer cake onto a baking sheet lined with parchment paper & flatten slightly. Repeat for remaining cakes (makes 8). Refrigerate for 1 hour.
3. In a large nonstick skillet, heat 2 T of the oil over medium heat. Add 4 cakes and cook, about 2-4 minutes per side, until crisp and browned. Transfer to a plate; loosely cover with foil to keep warm and repeat with remaining cakes.

Each serving (2 cakes): 618 calories, 30 g protein