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Shrimp Cakes with Chili-Lime Cream Sauce

['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']

Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)
Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately.

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