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
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

If you want something on the non-pepper side, squeeze some fresh lemon juice and let 'er rip. Or, reduce some cream with sun-dried tomatoes in oil that have been chopped fine, little garlic, some basil.
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