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Crispy Shrimp Cakes

Crispy Shrimp Cakes
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Serves 4| Hands-On Time: | Total Time:



  1. In a large bowl, mix together the shrimp, mayonnaise, bread crumbs, egg, horseradish, chives, 1 teaspoon salt, and ¼ teaspoon pepper. Form the mixture into 8 patties. Chill until firm, at least 30 minutes.
  2. Heat 3 tablespoons of the oil in a large nonstick skillet over medium-high heat. In 2 batches, cook the patties until cooked through, 3 to 4 minutes per side.
  3. Meanwhile, in a second large bowl, whisk together the vinegar, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the greens, tomatoes, and radishes and toss to combine.
By March, 2012

Nutritional Information

  • Per Serving
  • Calories 473
  • Fat 35g
  • Sat Fat 5g
  • Cholesterol 232mg
  • Sodium 1,104mg
  • Protein 27g
  • Carbohydrate 12g
  • Sugar 4g
  • Fiber 3g
  • Iron 4mg
  • Calcium 84mg
What does this mean? See Nutrition 101 .

Quick Tip

Microwave and refrigerator in the kitchen
The shrimp cakes can be made and refrigerated, covered, up to 1 day in advance.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.