I used frozen, cooked shrimp and a can of red Sockeye salmon for this and it turned out great. Didn't fancy the jalapeno pepper so used celery as suggested by previous reviewers. The only improvement I would make - and the reason I didn't give it 5 stars - is that I feel it would benefit from the addition of a good dash of lemon juice. Added this at the table and it was much better. Also, served it with fat-free sour cream which added just that little touch of extra moistness. With the can of salmon and 7 oz of shrimp, I got 7 cakes from this recipe.
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I used frozen, cooked shrimp and a can of red Sockeye salmon for this and it turned out great....