Name: Shrimp Cakes with Chili-Lime Cream Sauce
Yield: Makes 6 first-course servings
Ingredients: 16 uncooked large shrimp (about 1 pound), peeled, deveined; 1 large egg; 1 green onion, sliced; 2 tablespoons fresh lemon juice; 1 tablespoon Dijon mustard; 1 tablespoon minced fresh cilantro; 1/2 teaspoon hot pepper sauce; 1/2 teaspoon salt; Pinch of ground black pepper; 2 cups panko (Japanese breadcrumbs); 2 tablespoons (or more) peanut oil; Chili-Lime Cream Sauce

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Bonnie Hillard of Washington, DC, writes: "My sister and I stumbled across Sansei Seafood Restaurant & Sushi Bar at the end of a day of shopping at the Kapalua Shops on Maui. We'd read about this popular spot in a guidebook, and we couldn't resist stopping in for dinner. Everything was fabulous, especially the shrimp cakes we shared."

Market tip:

Unseasoned Japanese breadcrumbs called panko, give these shrimp cakes a light, crispy coating. Dry white breadcrumbs make a good substitute. Panko is available in the Asian foods section of some supermarkets and at Asian markets.

Recipe notes

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Wampanoaug Clam Fritters

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