Shrimp Cakes of the 90's
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound cooked shrimp, finely chopped
- 8-ounce can water chestnuts, finely chopped
- 1-inch piece fresh ginger, minced
- 3scallions, minced
- 1teaspoon minced garlic
- 3tablespoons regular or reduced-fat mayonnaise
- 1tablespoon Dijon mustard
- 2teaspoons Worcestershire sauce
- 1tablespoon corn or canola oil
Nutritional analysis per serving (3 servings)
323 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 5 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 36 grams protein; 1655 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all the ingredients but oil and mix well.
- Step 2
Shape gently into five cakes; do not compress.
- Step 3
Heat oil in skillet, preferably nonstick, and sauté cakes until golden brown on one side; turn and saute until second side is golden, about 10 minutes total.
- If your store carries the tiny cooked shrimp, use them for this dish. They are much less expensive and no one will know the difference after they are chopped up.
Private Notes
Comments
Delicious but not a cake. Added breadcrumbs and fried whole
Not even six eggs saved this.
It is tasty but does not work as a cake.
Egg foo young anyone?
I couldn't understand how these would hold together and
guess what? They don't! I'm adding three eggs and hoping
all the peeling and chopping will be worth it.