Shrimp Cakes

These were surprisingly amazing.  I was in line to buy shrimp from a truck, and the woman behind me said that this is her absolute favorite way to have shrimp.  I have done some grinding of shrimp to make shu mei, but never to make a shrimp version of crab cakes.  These are fabulous, fast, and much more economical that lump crab.

1 pound peeled and deveined medium shrimp

• 1/3 cup panko breadcrumbs
• 1 tablespoon lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon garlic powder 
• 1/4 teaspoon freshly ground black pepper
• 2 scallions, white and green parts, thinly sliced
• 1 large egg, lightly beaten
• 1/4 cup 

Old Bay Mayonnaise:

• 1/2 cup mayonnaise
• 1 teaspoon to 1 tablespoon Old Bay seasoning
• Hot Sauce

Directions

For the shrimp cakes: Coarsely chop half of the shrimp. Put the remaining shrimp in a food processor and pulse until smooth. Combine both shrimp in a large bowl with the breadcrumbs, lemon juice, salt, garlic powder, pepper, scallions and egg and mix. Refrigerate for 10 minutes, and then form into 4 patties. Refrigerate 10 more minutes.
Heat the oil in a large cast-iron skillet over medium-high heat. Cook the shrimp cakes, about 3 minutes per side.
For the Old Bay mayo: Combine the mayonnaise, hot sauce to taste,  and Old Bay to taste in a small bowl.