Really tasty. Found this recipe as I had one salmon fillet in the house and about 20 shrimp and was not sure where to go from there. The salmon fillet was only 1/2 lb so I used all of the shrimp. I also was low on breadcrumbs and used 1/2 cup of stuffing mix. The shops here (Australia) do not have seafood seasoning so I looked up Old Bay online and threw into the cakes: allspice, mace, paprika, pepper, celery salt, crushed red pepper, ginger, and nutmeg. The one thing I noted was that the 3 tablespoons of butter in the breadcrumbs was a lot and that moisture was enough to stick a lot of it together which left me with about 1/2 of the mustard/mayo mixture and seasoning unused. I would decrease butter in future and use more of the wet mix. The end result was very tasty.

Great and tasty! Make into smaller cakes and serve with a sour cream dill sauce for a wonderful party appetizer finger food served on colorful picks garnished with radishes.