I am blessed with many daughters that I love dearly, and my love language is making them their favorite foods… this is the story behind Blackstone Shrimp Boil Cakes 🙂

My oldest child is near and dear to my heart and she LOVES shrimp boils.

So when she wanted to come over for a pool day I did a happy dance, of course, and then started planning on what I would cook for this sweet child of mine.

A version of crab cakes, but with the ingredients of a traditional shrimp boil came to me.

Yes, I’m weird… but just love me for it 😉

How to make Blackstone Shrimp Boil Cakes

So a shrimp boil has a few key ingredients… shrimp (duh), corn, sausage, and potatoes.

For the potato part, we are going with potato sticks that can be found in the snack aisle of the store.

Stay tuned, my friends…the potato sticks will top these shrimp cakes for a crunch aspect.

Any time I cook on my griddle, planning is important.

So cut the veggies and prep everything and place on a tray to carry to your griddle.

prepped ingredients for the griddle cook

Preheat the Blackstone griddle or flat top grill to medium heat for a few minutes.

Then add some cooking oil of choice and the diced onion, red pepper, and the kernels from a corn on the cob.

Season with kosher salt, pepper, and Old Bay seasoning.

Cook the veggies for a few minutes, flipping with your hibachi spatulas a few times.

Then add a 1/2 pound of diced smoked or andouille sausage.

The sausage will cook a few minutes and eventually mix together with the veggies.

veggies on the griddle and adding the diced sausage

Next, a little more cooking oil and a 1/2 pound of shrimp and garlic.

And season with more kosher salt, pepper, and Old Bay.

Cook the shrimp separately for a few minutes.

Once everything is cooked on the griddle, remove and chop the shrimp.

Then combine and add a cup of panko bread crumbs and two eggs.

Mix together and let this sit for 10 to 15 minutes.

Then form into 8 to 10 patties.

And refrigerate for at least an hour so they have time to set up.

Griddle cook part 2!

Preheat to medium low heat this time around.

And cook the patties for 3 to 4 minutes per side.

Now listen Linda… they are delicate, so carefully flipping them is key.

But if a few fall apart it’s fine, they will still taste delicious!

shrimp cakes on the griddle before cooking

They would be yummy just like this, but everything needs a sauce in my world!

Mix together some mayo, lemon juice, garlic powder, hot sauce, and Old Bay seasoning.

Top Blackstone Shrimp Boil Cakes with the potato sticks, the sauce, and some chives for an amazing meal!

Also some lemon wedges to squeeze over top.

If you like Blackstone Shrimp Boil Cakes, you might also like these griddle recipes…

Blackstone BBQ Chicken Salads

Blackstone Citrus Herb Salmon

And Blackstone Caribbean Jerk Shrimp Tacos

Blackstone Griddle Shrimp Boil

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Blackstone Shrimp Boil Cakes

Cheri Renee

Blackstone Shrimp Boil Cakes is a great recipe with all the yumminess of a shrimp boil but made into a crab cake!

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Prep Time 20

Cook Time 20

Course Main Course

Cuisine American

Servings 8 shrimp cakes

Calories 333 kcal

Equipment

Blackstone Griddle
Flat Top Grill/ Griddle

Ingredients

cooking oil of choice
1 onion diced
1 red bell pepper diced
1 ear corn on the cob kernels cut off the cob
kosher salt, pepper, Old Bay seasoning
1/2 pound smoked or andouillie sausge diced
1/2 pound shrimp
4 to 5 cloves garlic minced
1 cup panko bread crumbs
2 eggs
3/4 cup mayo
1 tablespoon lemon juice
1 teaspoon garlic powder
a few dashes of your favorite hot sauce
1 cup potato sticks (snack aisle of store and picture in post above)
Optional: chives as garnish, lemon wedges to squeeze over top

Instructions

Prepare the ingredients (cooking oil through garlic) and place on a tray to carry to the griddle.
Preheat the griddle to medium heat for a few minutes. Add some cooking oil and the diced onion, red pepper, and corn. Season with kosher salt, pepper, and Old Bay. Cook 3 to 4 minutes, flipping and mixing a few times with hibachi spatulas.
Add some more cooking oil to an empty space on the griddle and the diced sausage. Cook 2 to 3 minutes, eventually mixing together with the veggies using hibachi spatulas.
Add a little more cooking oil and the shrimp and garlic to the griddle. Season the shrimp with more kosher salt, pepper, and Old Bay. Cook the shrimp separately for 3 to 4 minutes, flipping a few times. While also flipping the veggies and sausage a few times.
Turn the griddle off (for now) and remove everything from the griddle. Chop the shrimp and mix together with the veggies and sausage, panko bread crumbs, and eggs. Let this sit for 10 to 15 minutes and then form into 8 to 10 patties. Refrigerate the patties for at least an hour.
While the patties are in the fridge mix together the mayo, lemon juice, garlic powder, hot sauce, and more Old Bay seasoning (about a teaspoon) to use as a sauce.
Turn the griddle on again over medium low heat. Cook the patties for 3 to 4 minutes per side. Be very careful flipping them as they are delicate, if they do fall apart a little they will still be yummy so no worries 😉
Serve with the sauce drizzled over top and the potato sticks, chives, and lemon wedges.