Total Time
38mins
Prep 30 mins
Cook 8 mins

These are good with cocktail sauce, tartar sauce, and my favorite--salsa.

Ingredients Nutrition

Directions

  1. In a large skillet, heat 2 tablespoons oil over medium heat.
  2. Add the celery, and onion; cook and stir frequently for 2-3 minutes; transfer to a mixing bowl.
  3. Add the mayo, mustard, dill, Tabasco, and 1/4 cup of bread crumbs to the mixing bowl with the onion/celery mixture; stir to combine.
  4. Season with salt and pepper.
  5. Add the shrimp; stir to combine.
  6. Put the remaining bread crumbs on a plate or flat dish.
  7. Using 1/3 cup shrimp mixture, form a patty with your hands.
  8. Place the cake on the bread crumbs; press lightly, then turn and repeat with the other side.
  9. Roll the patty's sides in the crumbs also.
  10. The patty should be completely coated in bread crumbs.
  11. Repeat with remaining shrimp mixture.
  12. Add 2 tablespoons oil into a nonstick skillet, heat over medium heat.
  13. When the oil is hot, add 4 cakes or however many your skillet will hold.
  14. Fry cakes for about 2 minutes or until golden on the bottom; flip patties and cook for 2 more minutes or until golden.
  15. Repeat with remaining oil and shrimp cakes.
  16. Serve hot shrimp cakes with cocktail sauce, tartar sauce, or salsa.

Reviews

(4)
Most Helpful

I followed the recipe exactly and they still fell apart. I give it 2 stars because they did have a good flavor.

Oat57 November 07, 2010

These did not work for me. They were too wet a sloppy, they fell a part. I added extra bread crumbs and they still fell a part. We tried to eat them any way but did not enjoy the flavour. Ended up having to throw it all away.

ieatfoOod. July 27, 2006

Had some cooked shrimp in the freezer that I needed to use and wanted to try something different. These cakes were very good. I thought the dill seasoning gave them a nice flavor. I let the mixture sit in the frig for a couple of hours before making the cakes, that seem to make it easier to form the cakes. Nice crips coating. Seafood sauce was our dip of choice. Thanks Nurse Di.

Lauren-Grace March 13, 2004

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