Combine mayonnaise ingredients in a bowl; cover and store in the fridge until needed. Place the shrimp in a food processor and pulse until finely chopped; do not puree. Transfer to a bowl; mix in remaining shrimp cake ingredients, except the bread crumbs.
Place the bread crumbs in a wide, shallow-sided dish. Line a baking tray with parchment. Dampen your hands lightly with cold water. Shape a heaping Tbsp. of the shrimp mixture
into a ball. Coast in the crumbs and form into a cake about 1-inch wide. Place on the prepared tray. Repeat with the remaining shrimp mixture.
Place a large, non-stick skillet over medium heat. Add enough oil to lightly coat the bottom of the pan. Cook the
shrimp cakes 3 to 4 minutes per side; until golden and well heated through. Set on a serving tray, top each cake
with a small spoon of the mayo. Garnish, if desired with thin slice or 2 of green onion or chive.