Shrimp Cakes Recipe -
Shrimp Cakes Recipe
  • READY IN 30 mins

Shrimp Cakes

Recipe by  

"Fried shrimp cakes are made with crackers and onion. This recipe includes jalapenos and Tabasco® sauce to add a little kick--very flavorful!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  1. In a medium bowl, combine the shrimp, crackers, onion and jalapeno. Stir in the mayonnaise and mustard, and season with Tabasco and celery salt. Mix in Parmesan cheese. Form into 8 patties.
  2. Heat about 1/2 inch of oil in a deep heavy skillet over medium-high heat. When oil is nice and hot, fry the patties for about 5 minutes per side, or until golden brown.
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Reviews More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
Nov 16, 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.

Jan 03, 2008

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!

Apr 09, 2006

my whole family loved this recipe. Followed exactly as stated and wouldn't change a thing. Will use again and again

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!

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.

Jun 08, 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.

Jan 07, 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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  • Calories
  • 1054 kcal
  • 53%
  • Carbohydrates
  • 44.7 g
  • 14%
  • Cholesterol
  • 195 mg
  • 65%
  • Fat
  • 86.8 g
  • 134%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 24.1 g
  • 48%
  • Sodium
  • 1314 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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