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Shrimp Corn Cakes with Soy Mayo Recipe

Shrimp Corn Cakes with Soy Mayo Recipe photo by Taste of Home

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There will be husbands who want to add hot sauce to the dipping sauce for these savory corn cakes. Our advice: Hold your tongue. —Katty Chiong, Hoffman Estates, Illinois

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Shrimp Corn Cakes with Soy Mayo Recipe

Prep: 30 min. Cook: 5 min./batch

Yield: 24 Servings

30 5 35

Ingredients

1/2 cup mayonnaise
1 tablespoon reduced-sodium soy sauce
1 tablespoon ketchup
2 teaspoons Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce, optional
1/8 teaspoon pepper
SHRIMP CORN CAKES:
1/2 cup chopped onion (about 1 small)
1 tablespoon oil plus additional for frying, divided
2 garlic cloves, minced
1/2 pound uncooked peeled and deveined shrimp, finely chopped
3/4 cup all-purpose flour
1/4 cup cornmeal
1 tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cream-style corn
1 cup whole kernel corn
1 egg, lightly beaten

Directions

In a small bowl, combine the first seven ingredients. Cover and chill until serving.
In a large skillet, cook and stir onion in 1 tablespoon oil over medium-high heat until tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir until shrimp turns pink. Remove from the heat.
In a large bowl, mix the flour, cornmeal, cornstarch, baking powder, salt and pepper. In a small bowl, mix the corn, egg and shrimp mixture; stir into dry ingredients just until moistened.
In an electric skillet, heat 1/4 in. of oil to 375°. In batches, drop corn mixture by rounded tablespoonfuls into oil; fry 1-1/2 minutes on each side or until golden brown. Drain on paper towels. Serve with sauce. Yield: 2 dozen (1 cup sauce).

Nutritional Facts 1 appetizer equals 109 calories, 7 g fat (1 g saturated fat), 22 mg cholesterol, 183 mg sodium, 8 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Shrimp Corn Cakes with Soy Mayo in Taste of Home June/July 2012, p65

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Shrimp Corn Cakes with Soy Mayo

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Reviewed on Jan. 30, 2013 by Skap

Great recipe usually serve these with chicken andouille gumbo featured in same issue of taste of home. Not a big fan of soy sauce have not tried mayo. These really don't need a sauce taste good plain.

Reviewed on Nov. 14, 2012 by cooking919

These were AMAZING! Such incredible flavor and these cakes really are excellent with the soy mayo. I have even used some of the leftover soy mayo as a spread to jazz up turkey sandwiches.

Reviewed on Aug. 25, 2012 by scentsdva

Made this for father's day and my husband and father really enjoyed it...came back for third and fourths!!!!

Reviewed on Jun. 03, 2012 by mpagnotta

Amazing. Like being at the State Fair only better: No crowds. I will make this again for friends.