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

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Recipe Summary

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

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

Directions

Instructions Checklist
  • 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

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

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
(65)

Most helpful critical review

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
(18)
58 Ratings
  • 5 star values: 33
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 4
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
(65)
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
(55)
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
(27)
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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
(22)
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
(21)
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
(20)
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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
(20)
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
(19)
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
(18)