Ingredients:

• 2 tbsp mayonnaise
• 2 tbsp spicy brown mustard
• 1 pound shelled and deveined shrimp, raw and chopped
• 1/4 cup panko breadcrumbs (with an additional 1/4 cup in a separate dish to dredge the cakes once formed.)
• 1/4 cup flour
• 1 large eggs
• 3 tablespoons finely chopped scallions
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup canola oil
• 1 tbsp lemon juice
• Lemon wedges, for serving

Directions:

• In a large bowl, mix all the ingredients together
• Form the mixture into eight 3/4-inch-thick cakes. Note that the moisture level in the shrimp can vary based on type and whether its fresh or frozen. You may need to add more breadcrumbs to the mixture if the cake isn’t holding together.
• Dredge cake in the additional 1/4 cup of bread crumbs
• In a large skillet, heat the canola oil. In batches, add the shrimp cakes and cook over moderately high heat, turning once, until browned and cooked through (3 minutes on each side).
• Add a sprinkle of salt and paprika to the top before serving