Mini Shrimp Cakes with Horseradish-Chile Mayonnaise
Source: Midwest Living
To make ahead, prepare and cook the shrimp cakes as directed. Wrap and chill for up to 24 hours. Reheat in 375° oven about 10 minutes.
186 calories; fat 13g; cholesterol 63mg; saturated fat 3g; carbohydrates 10g; mono fat 1g; poly fat 6g; insoluble fiber 1g; sugars 1g; protein 7g; vitamin a 243IU; vitamin c 5.9mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 8.1mcg; vitamin b12 0.3mcg; sodium 366mg; potassium 84mg; calcium 40.4mg; iron 1.1mg.