Prep 30 mins
Cook 8 mins
These are good with cocktail sauce, tartar sauce, and my favorite--salsa.
- 1⁄4 cup plus 2 t. vegetable oil, divided
- 2 celery ribs, minced
- 1 medium onion, minced
- 1⁄4 cup mayonnaise (not fat-free)
- 4 teaspoons Dijon mustard
- 1⁄4 cup minced fresh dill
- 4 -6 dashes Tabasco sauce (or to taste)
- 2 1⁄4 cups plain breadcrumbs, divided
- salt and pepper
- 1⁄2 lb cooked shrimp, peeled,deveined,and coarsely chopped
- In a large skillet, heat 2 tablespoons oil over medium heat.
- Add the celery, and onion; cook and stir frequently for 2-3 minutes; transfer to a mixing bowl.
- 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.
- Season with salt and pepper.
- Add the shrimp; stir to combine.
- Put the remaining bread crumbs on a plate or flat dish.
- Using 1/3 cup shrimp mixture, form a patty with your hands.
- Place the cake on the bread crumbs; press lightly, then turn and repeat with the other side.
- Roll the patty's sides in the crumbs also.
- The patty should be completely coated in bread crumbs.
- Repeat with remaining shrimp mixture.
- Add 2 tablespoons oil into a nonstick skillet, heat over medium heat.
- When the oil is hot, add 4 cakes or however many your skillet will hold.
- Fry cakes for about 2 minutes or until golden on the bottom; flip patties and cook for 2 more minutes or until golden.
- Repeat with remaining oil and shrimp cakes.
- Serve hot shrimp cakes with cocktail sauce, tartar sauce, or salsa.
I followed the recipe exactly and they still fell apart. I give it 2 stars because they did have a good flavor.
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.
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.