Shrimp Cakes

"I agree with Smitjd- there was nothing to hold it together except the chill. I added 3 Tablespoons of Italian flavor breadcrumbs, one egg, and chilled it over an hour. It seemed firm, but fell apart even as I tried to coat the patties in cracker crumbs. I ended up frying it like a hash, and garnishing it with a bit of canned Newburg Sauce. Because of the of all the bread/cracker crumbs, I had to use 3 Tablespoons of butter in a non-stick pan, and crank up the heat to make it brown. The result: it was a mostly indistinquishable mess, and the shrimp bits were getting tough. It's a pity to abuse a pound of shrimp like that: all those little lives unfulfilled.... Although I cannot recommend this recipe, I will steal the idea of using onions and mustard in my next shrimp dish- that flavor combination is good."