Amber’s Shrimp Cakes

Amber’s Shrimp Cakes

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"I originally first tried shrimp cakes in Thailand where I fell in love with the concept and decided to make my own. After a lot of alterations I discovered the correct balance of ingredients to make these enjoyable for any shrimp lover. Enjoy! By AMBER CARTIERI First Coast Technical College School of Culinary Arts"
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8 servings yields Yields 8 medium sized cakes
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  1. Heat butter in a pan until melted over medium-high heat. Sprinkle lemon pepper seasoning onto both sides of the fish and place the fish into the butter and saute until completely cooked. Set aside.
  2. In a bowl combine the eggs, onion, celery, mustard, mayonnaise, bread crumbs, Old Bay Seasoning, lemon juice, cooked white fish and cooked diced shrimp. Mix to combine.
  3. Place the oil in the pan and heat over medium heat. Round and shape the mixture into even sized patties. Place patties in the oil and cook until golden brown. Do not crowd pan. Flip patties over and cook the other side until golden brown.
  4. Dipping Sauce
  5. 1/2 cup mayonnaise
  6. 1 1/2 tsp. wasabi paste
  7. 1/2 tsp. lemon juice
  8. Combine all ingredients. Great accompaniment to shrimp cakes.
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