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Shrimp & Corn Cakes · Entreés

Shrimp & Corn Cakes
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These little cakes are delicate and sweet – an excellent celebration of summer. Don’t skip refrigerating them before cooking, you need them to set up so they ‘fry’ up crisp. Try them served with chopped avocado and sour cream and an icy lemonade or chilled white wine.
serves 4

Ingredients

2 egg whites
¼ cup red onion, finely chopped
2 tablespoons parsley, chopped
3 tablespoons reduced fat mayonnaise
2 teaspoons Dijon mustard
¾ teaspoon seasoning salt (like Old Bay, Spike, or your favorite)
½ teaspoon Worcestershire sauce
1 pound shrimp, cooked, peeled and chopped
1½ cups panko bread crumbs
1 cup fresh corn, chopped
 
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Shrimp & Corn Cakes
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

Combined the egg whites, red onion, parsley, mayo, Dijon mustard, seasoning salt, and Worcestershire sauce. Gently stir in shrimp, corn, and panko bread crumbs.
Shape mixture into 8 cakes, about 2 inches in diameter. Place patties on a baking sheet lined with wax paper; cover and chill at least 30 minutes.
Spray a nonstick skillet with vegetable cooking spray or use a little oil to coat the bottom. Place over med-high heat. When the skillet is hot, add shrimp corn cakes; cook for 3-4 minutes on each side, or until browned.

Per serving: 276 calories, 5g fat, 1g sat fat, 26g carbohydrates, 30g protein, 451mg sodium, 2g fiber
 

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