Reviewed: Oct. 15, 2009

This was awesome! I used a large leftover tilapia fillet and cut the ingredients in half, ending up with four patties. (I think I liked the tilapia better here than I did in the original recipe.) Mindful of some other reviewers' feedback about stickiness, I used a single Yukon gold potato, which I thought would have a creamier consistency than other types of spuds.

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toni

Cooking Level: Intermediate

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Reviewed: Jul. 2, 2009

Outstanding! I followed the recipe using leftover red snapper and fried the cakes - if there's a gripe, it's that they need more spices - slightly bland.

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Reviewer:

MTWillett

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

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Reviewed: Jan. 24, 2008

I loved it as a base recipe. I added flour to the amount required to bond nicely. Not sure why the person that gave that low rating, it's pretty easy to correct the texture if it is too sticky...rule of thumb..never follow recipe too closely..adjust as needed!

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SAYITT

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Reviewed: Jun. 14, 2007

Very good. My family really enjoyed these. I used codfish & panko crumbs and baked them. They weren't golden, so I saute them with a little bit of smart balance in a non stick frying pan just to brown. YUMMY

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lisa r

Cooking Level: Intermediate

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Reviewed: May 30, 2007

We love these cakes. I have made them many times, adjusting ingredients according to our tastes. E.g., more Old Bay. It's a great recipe particularly for those who are O.K., but not nuts, about fish.

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Pat

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Reviewed: Feb. 24, 2007

I'll rate this as a five. I think the person who gave you 1 but wanted to give you a zero.was not very accurate in the review. I tried it and I have no idea what this person was talking about. I suspect it was not made according to directions. We all at some time add an ingredient twice so I would suspect this is what happened.Of course it coould have been the temperature. Leanne

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Reviewer:

chef at heart

Cooking Level: Expert

Living In: Cambridge, Ontario, Canada

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Reviewed: Mar. 13, 2005

I used talapia because we had it in our freezer and I thought this would disguise the taste of fish that I don't like, and it totally worked! This recipe tastes as good as restaurant crab cakes. One of the best on this site.

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KASEYHAR

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Reviewed: Apr. 2, 2004

Wow, after reading the other reviews maybe I did something wrong because these came out WONDERFUL for me. They are amazingly similar in taste to the filling of restaurant style "stuffed crab" or "stuffed fish". I didn't change a thing (but my potatoes were small). Good job, Becky!

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Kristi

Cooking Level: Intermediate

Home Town: Killeen, Texas, USA

Living In: North Richland Hills, Texas, USA

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Reviewed: Oct. 5, 2002

This could have turned out better. I also had a problem with stickiness with this dish. I think it was because I had the wrong ratio of potatoes to fish. I did use two potatoes, but I guess they were larger than the recipe posters were. I think I'll try this again sometime, with less potatoes. I did add more spicy seasonings and I am glad I did. Once I got past forming this into patties and baking them, it was a good recipe.

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Reviewer:

LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Aug. 27, 2002

I would have rated it a zero if the scale would have allowed it. May be okay if you like adhesives. This stuff was so sticky you could have used it to glue a battleship to the side of a building. Prep time was longer than stated. Tasted plain. I'd suggest losing the flour and replacing it with moist bread crumbs and using eggs (or egg whites) in place of the milk

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