Shrimp and White Bean Cakes with Roasted Garlic Sauce

  • BlueToBlue Posted: 11/18/12
    Worthy of a Special Occasion
    Fremont, CA

    These were okay but not great. Kind of bland. They weren't so bad that we didn't eat them (which is what would be a one-star rating for me), but I won't be making the recipe again.

  • Lotarain Posted: 09/10/12
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    Nobody in my family liked these. They tasted like bean cakes as the other flavors were completely overwhelmed. The sauce was very boring. Will not try again.

  • ChrisInPA Posted: 09/06/12
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    My family called these sawdust burgers. They were all right and edible, but definitely not worth the effort. I agree that the bulgur overpowered the other flavors. I may have had the mixture in the food processor a bit long as well. The sauce was good, but I did add more lime juice.

  • AV98105 Posted: 08/27/12
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    Good flavor, but the texture didn't hold together; the final product wasn't crabcake like at all. It fell apart into a hash.

  • mmpeters03 Posted: 09/05/12
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    These are a great idea, and they come together pretty well, but the flavor of the bulgur overpowers the shrimp, making the shrimp seem like a pretty costly filler (which is not how I like my shrimp...). Perhaps leaving the bulgur out? I'm not sure, and I'm not sure if I'll give it another whirl--it was a pretty time consuming recipe (even though I did most of the prep work while the garlic was roasting and then made the sauce while the cakes were in the broiler, seems a pretty efficient way to get things done in a slightly more timely manner) and kind of expensive too (at least for me). Maybe the suggestion to use quinoa instead of bulgur is the way to go as the flavor isn't as big, and maybe a different shrimp to bean ratio to bump up the flavor.

  • Ventnor303 Posted: 03/01/13
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    Just made it today and tasted tested one before serving it to my family. What a big disappointment. I will drop some lemon juice and more spices on it before I cook the rest. Really wanted this to be good.

  • muffeeeeeeee Posted: 09/12/12
    Worthy of a Special Occasion

    I wanted to like this recipe, and generally I consider Bittman to be a guarantee that it'll work well, as "How to Cook Everything" is a frequent reference in this house. But no. There needs to be more egg or another binder, and honestly, I think it'd have been a more pleasing consistency if it were pan cooked so it could become crispy. I did reheat some leftovers in a pan with cooking spray and it's much nicer, but still a bit bland. I don't know what it is that fails this recipe so much, but it needs a lot of help, and I'm only giving it 2 stars because if you changed A LOT about it, it does technically have potential. ;)

  • Dardan Posted: 08/28/12
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    I liked the thought of this recipe as lump crab meat is hard to come by for crab cakes. I think with some doctoring it could be better as it had a good foundation. The texture worked for me. I used quinoa instead of bulgur. I added more lime to sauce. It needed heat. My family put Sriracha on it. Next time I think I would add basil oregano and hot pepper flakes, or more cilantro and add a jalapeno. We also thought in needed less beans and more shrimp. I may work on this a bit more.


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