Ingredients
2/3 cup reduced-fat mayonnaise2 garlic cloves, crushed1 tablespoon lemon juice1 teaspoon Dijon mustard1/4 to 1/2 teaspoon cayenne pepperSHRIMP CAKES:3 large eggs, lightly beaten1/2 cup reduced-fat mayonnaise1/3 cup chopped green onions1/3 cup chopped sweet red pepper2 teaspoons garlic paste1 teaspoon Dijon mustard1/2 teaspoon salt1/4 teaspoon cayenne pepper2-1/2 cups panko bread crumbs, divided 2 pounds uncooked shrimp (26-30 per pound), peeled, deveined and coarsely chopped1/4 cup thinly sliced / chopped green onions, optional
Preparation
To make aioli sauce, combine first 5 ingredients. Refrigerate, covered, until serving.
For shrimp cakes, combine the next 8 ingredients; add 1/2 cup bread crumbs. Stir in shrimp. Form by 1/4 cupfuls into fifteen 2-inch thick patties. Arrange in a single layer, cover and chill 2 hours.
Preheat oven to 400° Place remaining bread crumbs in a shallow bowl. Gently coat patties on both sides. Place on 2 baking sheets lightly sprayed with cooking spray. Lightly spray tops of cakes.
Bake for 15 minutes or until lightly browned. Keep warm. Serve with spicy aioli sauce. Garnish with thinly sliced green onions if desired.
