This recipe was borrowed from our customer Susan Walker Sink of the Tar Heel Foodie. From Susan, “I served these with Dijon Aioli that I use for the crabcakes but they would be great with homemade tartar sauce. You can really make these any size and change the topping; I love that about the recipe.”

Image courtesy of The Tarheel Foodie


1 cup fresh breadcrumbs, finely chopped

1 lb shrimp, cleaned (26-31 count)

1/6-1/4 cup heirloom celery stalks, finely chopped

2 tbsp sweet white onion or green onion, finely chopped

1 tsp olive oil

1 tbsp fresh flat leaf parsley, finely chopped

1 tsp Dijon country-style mustard

1 tsp fresh lemon juice

3/4 – 1 tsp Old Bay seasoning


In a food processor or by hand, finely chop the bread into a crumb mix.

In a food processor or by hand, finely chop the shrimp after you have cleaned the veins out.

In a small non-stick pan, saute the celery and sweet onion in the olive oil until it’s barely cooked. A little crunch is still fine for this recipe.

Mix the celery, onion, mayonnaise, parsley, mustard, lemon juice and Old Bay (and cayenne) together in a large bowl by hand. Add the shrimp to this mix and blend well by hand.

Add the breadcrumbs to the mix and blend well by hand. The mix will be sticky and easy to mold at this point. You can refrigerate or cook these immediately or save them for the next day.

Saute these in an equal mix of butter and olive oil on medium heat in a cast iron pan to get a nice brown crust on them.

You can also add in 1/4 teaspoon cayenne to add some heat.