Shrimp Cakes of the 90's

• 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

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 saute cakes until golden brown on one side; turn and saute until second side is golden, about 10 minutes total.

shrimp, water chestnuts, fresh ginger, scallions, garlic, regular, mustard, worcestershire sauce, corn

Taken from cooking.nytimes.com/recipes/5328 (may not work)