Shrimp Cakes of the 90's

Ingredients

  • 1 pound cooked shrimp, finely chopped
  • 8-ounce can water chestnuts, finely chopped
  • 1-inch piece fresh ginger, minced
  • 3 scallions, minced
  • 1 teaspoon minced garlic
  • 3 tablespoons regular or reduced-fat mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon corn or canola oil
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      407 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 8 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 47 grams protein; 365 milligrams cholesterol; 584 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 to 3 servings

Preparation

  1. Combine all the ingredients but oil and mix well.
  2. Shape gently into five cakes; do not compress.
  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.

20 minutes

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