Shrimp Cakes

Rating: 4.26 stars
58 Ratings
  • 5 star values: 33
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 4

Fried shrimp cakes are made with crackers and onion. This recipe includes jalapenos and Tabasco® sauce to add a little kick--very flavorful!

By EMILIERIVERA

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • In a medium bowl, combine the shrimp, crackers, onion and jalapeno. Stir in the mayonnaise and mustard, and season with Tabasco and celery salt. Mix in Parmesan cheese. Form into 8 patties.

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  • Heat about 1/2 inch of oil in a deep heavy skillet over medium-high heat. When oil is nice and hot, fry the patties for about 5 minutes per side, or until golden brown.

Nutrition Facts

Per Serving:
1054 calories; protein 24.1g 48% DV; carbohydrates 44.7g 14% DV; fat 86.8g 134% DV; cholesterol 194.9mg 65% DV; sodium 1313.7mg 53% DV. Full Nutrition

Reviews (50)

Read More Reviews

Most helpful positive review

Kimberly
Rating: 4 stars
10/28/2006
Wonderful! I had to change the recipe to use less mayo (about 3/4 cup) and then coated the cakes in extra cracker crumbs to help hold it together. My husband and I prefer them broiled than fried (broil for about 8 min). My husband even wanted me to make extras for his lunch the next day he said it was even better after the flavors had melded! I will try making the mixture a day ahead next time! Read More
Helpful
(65)

Most helpful critical review

ncfamilia
Rating: 3 stars
11/16/2010
The taste is good but like others said it was too greasy using the the mayo and then frying on top of that. I got a stomach ache from the block of grease I felt in my stomach afterwards. I salvaged the last two patties and baked them. Those turned out much better. If I were too try this again I would reduce the mayo and absolutely bake it. Read More
Helpful
(18)
58 Ratings
  • 5 star values: 33
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 4
Reviews:
Most Helpful Most Positive Least Positive Newest
Kimberly
Rating: 4 stars
10/28/2006
Wonderful! I had to change the recipe to use less mayo (about 3/4 cup) and then coated the cakes in extra cracker crumbs to help hold it together. My husband and I prefer them broiled than fried (broil for about 8 min). My husband even wanted me to make extras for his lunch the next day he said it was even better after the flavors had melded! I will try making the mixture a day ahead next time! Read More
Helpful
(65)
Chu Humphrey
Rating: 5 stars
01/03/2008
Loved the recipe, but changed it a little. Instead of buttery crackers, I used Keebler's Multi-Grain Club Crackers and added a half a cup more. (Started with a serving size of 8) I also crushed them as fine as possible. Then I used a muffin pan and added the mixture to foil cups in the muffin pan and baked them on 450 for 20 minutes. My family loved them! Read More
Helpful
(55)
PAULAKM
Rating: 5 stars
04/09/2006
my whole family loved this recipe. Followed exactly as stated and wouldn't change a thing. Will use again and again Read More
Helpful
(27)
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Linda
Rating: 5 stars
03/13/2008
These were really good. As suggested I used less mayo added alittle old bay and patted on panko crumbs. Stayed together perfect and had a wonderful delicate taste. Thank you! Read More
Helpful
(22)
Danni Skaricki
Rating: 4 stars
04/19/2008
This were still a little bland for my taste. I will try them again. I cooked them in the oven and they were nice and crispy still and also stayed together. I just expected more flavor. Next time I will add some garlic and some red pepper..other than that it's a good base recipe to work with. Read More
Helpful
(21)
Burkelbabee
Rating: 5 stars
11/30/2009
Everyone loved these!! I brought them to a dinner party and they disappeared in a flash. I took some suggestions from other review....I added a little garlic powder reduced the mayo to 3/4 cup. I also broiled them for about 8 mins instead of frying them. And I used spicy horseradish mustard rather than the yellow mustard!! I made a little dipping sauce with mayo spicy horseradish mustard and relish too. YUMMY!! Will definitely be making these again....and again!! Read More
Helpful
(20)
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GREATGIG
Rating: 4 stars
06/08/2008
These had a great flavor after some minor adjustments but they seemed incredibly greasy to me. I used less mayo as suggested and added a little cajun seasoning and parsley as well as adding a little Italian breadcrumbs. I did pan-fry (with very little oil) to get them brown and then popped them in the oven to cook through though I think next time I'll just bake them from the start and try using half the crackers and half breadcrumbs. I might also add an egg to the mix to help bind the ingredients better. Read More
Helpful
(20)
ERIKA E
Rating: 5 stars
01/07/2008
I have made these 3 times since finding the recipe - and they are great! I have used italian seasoned breadcrumbs with perfect results. I also cut back on the mayo. As a dipping sauce try mixing equal parts of dijon mustard mayo and green tomato relish - or pickle relish. YUM! Read More
Helpful
(19)
ncfamilia
Rating: 3 stars
11/16/2010
The taste is good but like others said it was too greasy using the the mayo and then frying on top of that. I got a stomach ache from the block of grease I felt in my stomach afterwards. I salvaged the last two patties and baked them. Those turned out much better. If I were too try this again I would reduce the mayo and absolutely bake it. Read More
Helpful
(18)
More Reviews
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