Reviewed: Nov. 29, 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!!

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Burkelbabee

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Reviewed: Oct. 3, 2009

These were very good and the whole family loved the flavor, but they were slightly mushy on the inside. I added minced garlic and red pepper and cut the mayo down a bit. I didn't fry them, I broiled them and turned once. Will make again but maybe bake first.

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Angel

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Reviewed: Aug. 24, 2009

This was delicious and very easy to make! Especially good when served with a Caesar salad!

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Jackie S.

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Reviewed: Jun. 24, 2009

I followed the receipe as written and used the amount of oil called for, which was way way too much, and the patties just fell apart. Mayo just turns to oil also and there was no binder to hold it together during cooking at all. To the remainder that was in the bowl, I added breadcrumbs and an egg and the last batch did hold together. I made this as a side dish for grilled steaks along with a southwestern potato salad and thank goodness I had the potato salad. We had all the family over for Father's Day -- will never ever make this again. At least I was able to salvage the last part of the "batter". I really wouldn't give this a 1 star rating, but I have to select a rating.

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Lane

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Reviewed: Jun. 22, 2009

Wonderful recipe! I made just a few changes though. I used less mayo, only 1 jalapeno pepper, seasoned bread crumbs and cayenne pepper instead of Tabasco sauce. I also broiled the cakes for 12 min on the middle rack and added a dipping sauce made from mayo mustard and relish.

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YvieWood

Cooking Level: Expert

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Reviewed: Jun. 16, 2009

We loved the delicate flavor of these. They were perfect on the Avocado Mango Salsa from this site. I will be making them again but maybe use panko and make them a tad drier, we found them a little on the mushy side.

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AngieItaliano

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 2, 2008

Will not be making these again. Maybe I missed something, but they were mushy and would have been somewhat tolerable with Bay Seasoning instead of hot sauce. We went out for pizza as the family couldn't take it. First time ever.

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missygail

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Reviewed: Jun. 8, 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.

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GREATGIG

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Mesquite, Texas, USA

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Reviewed: Apr. 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.

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danni

Cooking Level: Expert

Living In: Buffalo Grove, Illinois, USA

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Reviewed: Mar. 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!

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Linda

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Reviewed: Jan. 20, 2008

So good! I'm new at cooking, but this was very easy but so rich. My boyfriend ask for this for special occasions. Highly recommend!

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Mary Calhoun

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Reviewed: Jan. 7, 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!

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ERIKA E

Cooking Level: Expert

Living In: Wonder Lake, Illinois, USA

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Reviewed: Dec. 27, 2007

Not sure what I did wrong, but the cakes fell apart and I had a skillet full off pieces. Not sure that I will try this one again......

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SHAUNDRA

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Reviewed: Nov. 18, 2007

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!

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Chu

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Reviewed: Aug. 6, 2007

This recipe is a keeper! A nice flavor and easy to make. As suggested by other reviewers, I reduced the mayo to 3/4 cup and broiled the cakes. A big hit at dinner tonight!!

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Sharon M.

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Apr. 29, 2007

I am a big fan of crab cakes, but these were even better. These were excellent! Cheaper to make than crab cakes too. I did however, omit the parmesan cheese, cut back a little on the mayo, used whole wheat Ritz crackers and added chopped italian parsley. I also added a little bread crumbs to the mix and rolled the shrimp cakes in bread crumbs before frying. I will definately put these on my "make often" list.

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Shep

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Reviewed: Apr. 3, 2007

These were great! Lots of flavor. I also sprinkled Old Bay Seasoning on top and instead of frying them I just cooked them in the oven. Will definitely make again.

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SUSAN201

Cooking Level: Expert

Home Town: Cambridge, Maryland, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Mar. 1, 2007

These weren't a hit with us, unfortunately. The mixture was incredibly wet and sloppy, and I didn't want to add too much additional crackers crumbs because it would take away some of the shrimpy flavor. The mixture did not hold together well either. I'm glad I gave them a go but it turned out to be a bit of a waste of ingredients. Thanks anyway.

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Caroline C

Cooking Level: Expert

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Reviewed: Nov. 6, 2006

Awesome!!! I didn't have any jalapeno so I used a little extra onion, hot sauce and chili powder. I will definately make this again, but with a little less oil in the pan or I may try broiling them. Thanks

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ROBYNSHERE

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

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Reviewed: Oct. 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!

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Kimberly

Home Town: Chesapeake, Virginia, USA

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