This recipe from Ellie Krieger is a great alternative and far more economical 
than crab cakes and are absolutely delicious!
Asian Shrimp Cakes
What you'll need
2 tablespoons sesame seeds
1 pound shrimp, peeled, deveined - pulsed in a food processor
1 cup Panko bread crumbs
¼ cup finely chopped red bell pepper - pulsed in a food processor
3 tablespoons chopped scallion greens - pulsed in a food processor
1 large egg, lightly beaten
2 teaspoons toasted sesame oil
1 teaspoon finely grated fresh ginger - grated on a microplane grater
1 tablespoon chopped fresh cilantro
½ tablespoon lime juice
½ teaspoon salt
½ teaspoon freshly ground black pepper
oil for frying (I used avocado oil)
Directions
Put your sesame seeds in a small skillet and toast them over a medium-high heat. They will start to pop so don't be alarmed.
I put the cleaned shrimp into my food processor and pulsed it until the shrimp was finely chopped therefore, I did not buy large expensive shrimp.
In a large bowl combine the chopped shrimp, ½ cup of the Panko bread crumbs, the red bell pepper, scallion, sesame seeds, egg, sesame oil, ginger, cilantro, lime juice,salt and pepper.
Put the remaining Panko in a shallow bowl or rimmed plate.
Shape the cakes into a round patty about 2 ½-inches in diameter. Coat each patty well with the remaining breadcrumbs.
Heat oil in a large non-stick skillet over a medium heat. Cook shrimp cakes over a medium-low heat, until golden brown on both sides and cooked through, about 5 to 6 minutes per side.
Top with:
Avocado Wasabi Sauce
What you'll need
1 whole avocado mashed
1 Tablespoon fresh squeezed lime juice
1/2 teaspoon of prepared wasabi
1/2 teaspoon salt
Directions
Mix together in a bowl and spoon on top of the shrimp cakes. Enjoy, but beware, these things are addicting!!!
Note: if you put too much wasabi in your Avocado Wasabi Sauce as I did the first time, I added a bit of sour cream to tone things down.
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