Shrimp Corn Cakes witth Soy Mayo

A creamy dipping sauce enhances these crisp and savory corn cakes. You can even stir in hot sauce to the mayo mixture for more kick.

Prep: 30 min.   Cook: 5 min./batch   Makes: 2 dozen (1 c. sauce)

• 1/2 c. mayonnaise
• 1 Tbs. reduced sodium soy sauce
• 1 Tbs. ketchup
• 2 tsp. Dijon mustard
• 1/2 tsp. garlic powder
• 1/2 tsp. hot pepper sauce, optional
• 1/8 tsp. pepper

SHRIMP CORN CAKES

• 1/2 c. chopped onion (about 1 small)
• 1 Tbs. oil plus additional for frying, divided
• 2 garlic cloves, minced
• 1/2 lb. uncooked peeled and deveined shrimp, finely chopped
• 3/4 c. all-purpose flour
• 1/4 c. cornmeal
• 1 Tbs. cornstarch
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 c. cream-style corn
• 1 c. whole kernel corn
• 1 egg, lightly beaten

1. In a small bowl, combine the first 7 ingredients. Cover and chill until serving
2. In a large skillet, cook and stir onion in 1 Tbs. oil over med.-high heat until tender. Add garlic; cook 1 min. longer. Add shrimp; cook and stir until shrimp turns pink. Remove from 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 in. of oil to 375 degrees. In batches, drop corn mixture by rounded tablespoonfuls into oil; fry 1 1/2 min. on each side or until golden brown. Drain on paper towels. Serve with sauce.