Reviewed: Feb. 6, 2012

Delicious just the way it is!! Wonderful dipped in Remoulade Sauce!!

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2 users found this review helpful

Reviewer:

JEANNIE048

Cooking Level: Expert

Home Town: Wisner, Louisiana, USA

Living In: Alexandria, Louisiana, USA

Reviewed: Jan. 27, 2012

These were bit mushy but great flavor.

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1 user found this review helpful

Reviewer:

julien

Cooking Level: Expert

Reviewed: Jun. 8, 2011

These were very good. I did a few things different though. I added old bay, and I used Dijon mustard. Had a great flavor, but they did fall apart. I just couldn't get them to stay together. The flavor was just so good the fact that they fell apart didn't even matter.

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3 users found this review helpful

Reviewer:

Holly21602

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Cooking Level: Intermediate

Reviewed: Apr. 30, 2011

I read lots of reviews and tried to follow the best instructions for getting them to bind, but to no avail. I made them without an egg, thinking that if I baked them at a high temp, they would hold together. Should have gone ahead and added the egg, I suppose. They looked great when I took them out of the oven, but as soon as I tried to move one, they fell apart. I tried cooking them a bit longer, but was worried about the shrimp overcooking...it was definitely on the borderline...and yet, they still fell apart. Trying to salvage my meal, I decided to just eat them anyway, but the crackers and other ingredients just tasted mushy and weird and the shrimp did not shine. Sorry, but there is just too much wrong with this dish to make it worth trying again.

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6 users found this review helpful

Reviewer:

TwoSweetPickles

Reviewed: Apr. 6, 2011

This recipe had so many mixed reviews, however the comments about the flavor intrigued me, so.... I decided to cut the recipe and try it on myself first. I revised it a bit. I used approx a half pound of shrimp, with a heaping Tablespoon of Mayo, a squirt of mustard, a 1/4 cup of chopped onions, 12 crackers, old bay seasoning, pepper, parsley, 2 tbsp of hot sauce, garlic powder, Tony's Seasoning. Covered the bottom of a glass pan with a thick layer of olive oil and baked at 450 for about 20 minutes. It was delicious and crispy. Yum!

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7 users found this review helpful

Reviewer:

Just Alva

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Murfreesboro, Tennessee, USA

Reviewed: Apr. 2, 2011

I thought they were wonderful!! I used extra virgin olive oil instead of regular oil (vegetable oil, peanut, etc...) I also added old bay as someone suggested and celery salt. I did decrese the amount of mayonnasie used. It had a great taste, and will be making them again soon!!!

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5 users found this review helpful

Reviewer:

Dr Carver

Cooking Level: Expert

Reviewed: Feb. 14, 2011

Hey everyone! I gave this dish a 4 because as far as taste goes, it topped the charts for me. But when it came to frying the patties, it was a bit messy! I substituted the crackers with smashed doritos, puff cheetos and panko bread crumbs. If you do it this way, you may want to omit the salt ingredient. Next time I will add egg too. This may help in keeping the cakes together. But overall they tasted great and I will more than likely make more soon.

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10 users found this review helpful

Reviewer:

mommitrynacook

Reviewed: Dec. 17, 2010

My 13 year old son helped me make these delicious shrimp cakes and they were very easy! He ate 3, and I got one! Great, great recipe!

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11 users found this review helpful

Reviewer:

Narcissa

Cooking Level: Intermediate

Reviewed: Nov. 14, 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.

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16 users found this review helpful