Crispy Shrimp cakes with spicy ginger aioli sauce

Ingredients

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Shrimp cakes:

• 2 cup(s) panko breadcrumbs
• 1 pound(s) peeled, deveined frozen shrimp, thawed, coarsely chopped
• 1/2 cup(s) light mayonnaise
• 2 large eggs, lightly beaten
• 1/3 cup(s) chopped red bell pepper
• 1/3 cup(s) chopped scallions
• 2 teaspoon(s) garlic paste
• 1 teaspoon(s) Dijon mustard
• 1/2 teaspoon(s) cayenne pepper
• 1/2 teaspoon(s) salt
• 1/4 cup(s) canola oil
• 
  

Spicy ginger aioli sauce:

• 3/4 cup light mayonnaise
• 1 tablespoon finley grated fresh ginger
• 1/2 teaspoon(s) grated lemon zest 1 tablespoon(s) fresh lemon juice 
  
• Sriracha to taste & 1/2 teaspoon crushed garlic
  

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Directions

1. To make shrimp cakes: Place 1 1/2 cups of the breadcrumbs on a flat plate.
2. In a bowl, mix shrimp, mayonnaise, eggs, bell pepper, scallions, garlic paste, mustard, pepper, salt, and the remaining 1/2 cup breadcrumbs until combined. Use a ⅓-cup measure to scoop shrimp mixture and make a shrimp cake. (Mixture will be wet.) Turn out cake onto plate of breadcrumbs; coat completely. Make 7 more cakes with the remaining shrimp mixture and transfer them with a flat metal spatula to a baking sheet lined with waxed paper; flatten cakes slightly, to a 3½-inch circumference. Refrigerate 1 hour.
3. To make spicy aioli  sauce: In a medium bowl, combine all ingredients, stirring to blend.
4. In a large nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add 4 cakes and cook, about 4 minutes per side, until crisp and browned. Transfer to a plate; loosely cover with foil to keep warm or place on a baking sheet lined with nonstick foil and keep warm in a 200 degree oven. Repeat with the remaining 2 tablespoons oil and 4 cakes. Serve shrimp cakes with aioli  sauce.