Crispy Shrimp Cakes

• 2 cups panko breadcrumbs
• 1 lb peeled shrimp, coarsely cut
• 1/2 cup mayonnaise
• 2 large eggs
• 1/2 cup chopped scallion
• 2 teaspoons garlic paste
• 1 teaspoon Dijon mustard
• 1/4 teaspoon cayenne pepper
• 1/4 cup canola oil
• lemony tartar sauce
• 3/4 cup jarred tartar sauce
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon lemon zest

1. Place 1 1/2 cups of the breadcrumbs on a flat plate.
2. In a bowl, mix shrimp, mayonnaise, eggs, scallions, garlic paste, mustard, pepper, salt, and the remaining 1/2 cup breadcrumbs until combined. Measure 1/2 cup of mixture into a shrimp cake (mixture will be wet). Turn out cake onto breadcrumbs, coat completely. Make 7 more cakes and transfer to a baking sheet lined with wax paper, flatten cakes slightly, to a 3 1/2 inch circumference. Refrigerate 1 hour.
3. IN a large non stick skillet, heat 2 tbsp of the oil over medium heat. Add 4 cakes and cook, about 4 minutes per side, until crisp and browned. Transfer to a plate, loosely cover with foil and keep warm in a 200 degree oven. Repeat.
4. Lemony Tartar Sauce: combine all ingredients, stirring to blend.

breadcrumbs, shrimp, mayonnaise, eggs, scallion, garlic, mustard, cayenne pepper, canola oil, tartar sauce, tartar sauce, parsley, lemon zest

Taken from www.food.com/recipe/crispy-shrimp-cakes-407835 (may not work)