To make the sauce, mix together sour cream, horseradish and dill. Refrigerate.
Chop shrimp in food processor leaving small chunks intact. Mix together shrimp, celery, soy sauce, dill and lemon juice. Add breadcrumbs, 1 tablespoon at a time to reach desired consistency (about 2 tablespoons).
Form into 4 shrimp cakes. Cover cakes with bread crumbs.
Fry in oil in a skillet on each side about 4 minutes over medium heat turning once until golden brown and thoroughly cooked. Shrimp cakes can be alternatively sprayed lightly with cooking spray and baked at 350 for about 30 minutes until thoroughly cooked.
Serve with a dollop of horseradish dill sauce on the side.