Shrimp Corn Cakes With Soy Mayo

There will be husbands who want to add hot sauce to the dipping sauce for these savory corn cakes. Our advice: Hold your tongue.

• Ready In: 50 mins
• Yields: 24 cakes

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 onion, chopped (about 1 small)
• 1  tablespoon  oil, plus additional divided (for frying)
• 2  garlic cloves, minced
• 1⁄2 lb shrimp, finely chopped, uncooked peeled and deveined
• 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

1. In a small bowl, combine the first seven ingredients. Cover and chill until serving.
2. 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.
3. 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.
4. In an electric skillet, heat 1/4 inches 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. Sauce makes 1 Cup.