Show Subscription Form




Shrimp Patty Sandwiches Recipe
Shrimp Patty Sandwiches Recipe photo by Taste of Home

Shrimp Patty Sandwiches Recipe

Read Reviews (2)
4.5 2
Publisher Photo
Quite often when we eat at a restaurant, my husband will try something and tell me that I could make it better at home. That was the case with this shrimp patty. It had very few shrimp and needed more flavor. I made some improvements and now it's one my husband's favorites.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 8 servings

Ingredients

  • 4 eggs
  • 4 cans (6 ounces each) shrimp, rinsed and drained or 2 cups medium cooked shrimp, peeled and deveined
  • 1/2 pound haddock, cooked and flaked
  • 1 cup plus 3 tablespoons pancake mix
  • 2 tablespoons cornmeal
  • 1/2 teaspoon dried parsley flakes
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon paprika
  • 1/2 cup dry bread crumbs
  • 3 to 4 tablespoons canola oil
  • 8 hamburger buns
  • Lettuce leaves, tomato slices and onion slices, optional

Nutritional Facts

1 sandwich equals 394 calories, 11 g fat (2 g saturated fat), 300 mg cholesterol, 1,666 mg sodium, 41 g carbohydrate, 2 g fiber, 30 g protein.

Directions

  1. In a large bowl, beat the eggs. Add the shrimp, haddock, pancake mix, cornmeal, parsley, celery salt, mustard and paprika; mix well. Shape into eight patties. Coat with bread crumbs.
  2. In a large skillet, cook patties in oil over medium-high heat for 2 minutes on each side or until golden brown. Serve on buns with lettuce, tomato and onion if desired. Yield: 8 servings.
Originally published as Shrimp Patty Sandwiches in Country June/July 2001, p49

Nutritional Facts

1 sandwich equals 394 calories, 11 g fat (2 g saturated fat), 300 mg cholesterol, 1,666 mg sodium, 41 g carbohydrate, 2 g fiber, 30 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Shrimp Patty Sandwiches(2)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 8, 2012

This recipe was tasty to eat, but I didn't like that I had to "fix" it to get it to turn out right. I used Krusteaz just add water pancake mix and after I had the patty ingredients all mixed together it looked like, well, pancake batter that had seafood in it. It was impossible to get that runny stuff to hold together in a patty form like you see in the picture, so I added just enough mix to hold it together (an extra 1/2 cup, maybe more)with my hands that had been wetted with cold water to prevent it from sticking. Once I could get patty shapes out of it, they tasted great but they may have been more like the patties the recipe creator was trying to avoid. They cooked up fast in the skillet and my family loved them, though. My kid called it a "crabby patty" because we used imitation crab for the haddock.

MY REVIEW
Reviewed May. 20, 2010

My family realy liked this recipe. I have tried other shrimp patties and thought this was the best. The pancake mix gives it that extra boost of flavor it needs. Thankyou for sharing. This will be going in to my recipe box.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT