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Shrimp Cakes

This recipe appeared in the NYT, and was entitled "Shrimp Burgers." I tended to eat them without the burger fixings and bun, and thus call them here, Shrimp Cakes. I substituted Veganaise for the Mayonnaise specified in the original recipe. Enjoy!
Course Fish
Cuisine American
Prep Time 1 hour
Total Time 1 hour
Servings 6 servings
Author Matt Lee and Ted Lee


  • 1 pound shrimp
  • 2 tablespoons chopped scallions
  • 3 tablespoons diced celery
  • 2 tablespoons chopped parsley
  • 1-½ teaspoons lemon zest
  • 3 tablespoons mayonnaise
  • 1 cup cornbread crumbs or bread crumbs
  • 1 egg beaten
  • Salt and pepper to taste
  • Tabasco sauce to taste
  • 1 tablespoon peanut oil


  1. Boil shrimp for 2 minutes. Drain in a colander, and place ice on top until cold enough to handle. Peel and devein shrimp, and chop into small dice.
  2. In a large bowl, mix shrimp with scallions, celery, parsley and lemon zest. Stir in mayonnaise, cornbread crumbs and the egg, and beat with a whisk or wooden spoon until evenly distributed. Season with salt, pepper and Tabasco to taste.
  3. With your hands, form 6 patties about 3 inches in diameter. Saute, 3 at a time, in peanut oil until both sides are nicely browned. Drain on paper towels. Serve on hamburger buns with lettuce, tomato and tartar sauce.