Shrimp Cakes

Shrimp Cakes 1 pound uncooked shrimp, peeled, deveined and tails removed 1 large egg 1/2 cup mayonnaise 2 green onions, sliced thin both the white and the greens 2 tablespoons fresh lemon juice 1 tablespoon Dijon mustard 1 tablespoon minced fresh cilantro (optional) 1 teaspoon hot pepper sauce (Tabasco) A few dashes of red pepper (optional for a bit more heat) 1/4 cup chopped pecans (optional but they add a surprisingly delicious flavor) 1 cup Panko (Japanese breadcrumbs) 2 TBS (or more)light olive oil Chop shrimp, into about 5 pieces per shrimp. Mix egg, green onion, lemon juice, mustard, mayonnaise, cilantro, hot pepper sauce, red pepper and pecans. Add the shrimp. Add 1 cup Panko and blend all the ingredients together. Form your cakes, pressing hard while you do. This recipe will make 4-6 shrimp cakes depending on the size of cake you want. Place your cakes onto a plate and allow them to “set” for an hour in the refrigerator. Optional if you want a crunchier texture on the outside of your cake – I chose to not add the additional breadcrumbs…I am all about the shrimp!!Roll cakes in remaining 1 cup Panko; transfer to waxed-paper-lined plate. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)