Nancy,

I fixed your Gingered Shrimp Cakes last night and they were wonderful. A snap to prepare (hey, I made them), and everyone loved them. It definitely has a place in my "favorite" book. I am not sure when this recipe was posted but I was hurriedly looking for a "go-to" recipe to be delivered in less than 3 hours for a varied cultural group and came across your recipe in my "To-Try" file. I took my electric skillet and fried the cakes while Aleksi served the salad (Party Pear Salad). Here it is in case someone doesn't have it. Thanks, it was awesome.

Gingered Shrimp Cakes

1 lb. large shrimp, cooked

4 scallions, sliced, green parts included

1 Tbsp freshly grated ginger

Grated lemon zest from 1 lemon

2 Tbsp chopped fresh parsley

1/2 C fresh corn, cooked, cut off cob (can use frozen)

1 lg egg

3 Tbsp mayonnaise

1/2 tsp hot pepper sauce

1/2 tsp salt

Pinch of ground black pepper

1 1/2 C fresh bread crumbs or panko (divided)

2 Tbsp olive oil (or more, for frying)

1 Tbsp butter (with the oil, for frying)

Coarsely chop shrimp in bowl. Add scallions, ginger, lemon zest, parsley and corn. Combine mayonnaise, egg, hot sauce, salt and pepper and fold into shrimp mixture.

Add 1 Cup breadcrumbs and gently mix.

Form into 4 patties and gently dredge in remaining 1/2 C breadcrumbs, adding more if necessary.

Put on a plate, cover with plastic and refrigerate for at least 30 min and up to 4 hours.

Heat oil and butter in large skillet over med-high heat. Saute cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 8 minutes.

Chile Garlic Sauce

To make Chile-garlic cream sauce, combine 2 Tbsp chile-garlic sauce ( from Asia aisle at supermarket) and juice of 1/2 lime with 1/2 cup sour cream or cream fraiche.

Spoon about 3 Tbsp of sauce on each plate and place shrimp cake on it, serve immediately.

Makes four servings.

Variation: Substitute lump crab meat for the shrimp.

Nancy

(my notes: I used FP to chop Shrimp and used frozen corn and put it in the FP also. I used sour cream in the sauce)