Reviewed: Nov. 12, 2009

great, I dont fry them, I just brown them on both sides in a pan.

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Reviewed: Nov. 9, 2009

WOW! These are great. I made them last night and they were better than most fancy crab cakes I've had. I even used the wrong crackers. I only had Triscuits in the house. These were delicious. Great recipe!

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Hobson

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Reviewed: Oct. 21, 2009

I was looking for a recipe to adapt using spoonbill (paddlefish) and this is the recipe I used. The fish cakes turned out beautifully! I sauteed the spoonbill for a few minutes in a skillet until done and then shredded it to use in the fish cakes. My only complaint is that using an entire onion is overkill, IMO - they were VERY oniony - but with everything else they still were delicious. Luckily everyone I made dinner for loves onions! I'll definitely make these again (thanks to my F-I-L I have a freezer full of spoonbill). Thanks for a great recipe!

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Amy

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Reviewed: Oct. 15, 2009

Great base recipe. I added more seasonings, sour cream instead of mayo, less onions, and less cracker crumbs. Also baked in oven as suggested by others. Delish with sauteed jalapenos on top. I'd suggest to finely dice the onions, unless you like big chunks that sometimes too crunchy.

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CINDY18LOU

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Oct. 13, 2009

These were really good. I kept calling them Crab Cakes because they tasted just like them. I had trouble keeping them from falling apart but they still tasted great. I didn't have Miracle Whip so I used Sour Cream instead and they tasted wonderful.

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Brittany

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Reviewed: Oct. 11, 2009

The recipe was great as written. No need to modify anything!

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Cathy Rowan

Cooking Level: Intermediate

Home Town: Luling, Texas, USA

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Reviewed: Oct. 4, 2009

These were very good. My whole family loved them. They were so easy to make

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cricketinwoods

Cooking Level: Intermediate

Home Town: Fayetteville, North Carolina, USA

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Reviewed: Sep. 20, 2009

These are incredible! I used 4 lbs of catfish and primarily seasoned with Tony's rather than Old Bay. I also baked the catfish prior and used the juices from this in the batter. For the batter I used about 5 cups crackers and 2 cups Italian breadcrumbs. Total patties created: 25. Definitely a continual family favorite.

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Azana

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Reviewed: Sep. 17, 2009

This was simply amazing. So many great flavors. I used Ritz crackers, premarined cajun catfish. I lightly coated catfish in olive oil to keep from trying out, and baked catfish at 350 for about 30 minutes. Then followed the reciepe the rest of the way! For an extra treat make the white sauce from the Fish Tacos on this site!!! You could definetly half the amount of onion. I coated some cakes in flour and some normal...not a lot of difference.

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Chris G

Cooking Level: Intermediate

Home Town: Marion, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Sep. 13, 2009

I was about to throw out my remaining frozen catfish nuggets because anything I make is either soggy or really fishy tasting. So I thought I would give this recipe a try. Hoorah!!! My husband almost ate his plate and told me these were better than any crabcakes he's ever had. I added some garlic and about 1/2 parmesan cheese to the recipe. They fried up nicely and quickly and looked very appetizing. Super idea and recipe. Thanks!

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Sandy

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Reviewed: Sep. 12, 2009

These were pretty tasty and very easy to make. I didn't have any Old Bay on hand, but I used salt, pepper, and fresh garlic. I also used stone ground mustard instead of the yellow stuff. I fried up a cake, and it was good, but I thought it needed a kick, so I diced one whole jalapeno and added it (seeds and all) to the mixture. This was absolutely delicious; it spiced things up and added a real depth of flavor. I will be making these again, but will probably try them with less onion and fewer crackers.

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James

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Reviewed: Aug. 17, 2009

Much better than I expected. As others recommended I chose to season (S&P, Old Bay, and garlic) bake the fillets in the oven first at 450 for 10 minutes then flaked. I also used course ground Dijon instead of the yellow mustard, substituted bread crumbs for the ritz and surface coated with a fine wheat flour to reduce oil permeation. Turned out great when shallow pan fried. A great basic recipe that you can tweak a million different ways to suit your own taste. Moist, flavorful and easy to make substitute for crab cakes that I will certainly make again.

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Kris

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Reviewed: Aug. 11, 2009

I really wanted to love these but they weren't as good as we were anticipating. This was not a bad recipe but it had a little too much of a bread taste for us. I'll definitely keep this but tweak it to better suit our taste. It needs a little something but I haven't been able to put my finger on what that is yet.

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fayebaybee

Cooking Level: Expert

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Reviewed: Jul. 30, 2009

What a nice change for a quick meal. I did parboil the fish and it kept it so moist, I liked that idea. I used non-fat mayo and Egg Beaters for the egg. I used Special-K tomato basil flavored crackers, only about 3/4 cup. It made the perfect patties. I put them in the freezer for about 20 minutes. I cooked them with Pam instead of the oil and once nice & brown put in a 350 oven that was baking the mac & cheese for about 10 minutes. Perfect! I'll make these again. I'm thinking you could use any kind of fish you like but I like the idea of fresh caught catfish.

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Jul. 28, 2009

My husband and I loved this dish! I changed some things, based on what I had on hand. I baked the fish (as another reviewer suggested -- thanks!), lightly sprinkled with Cajun spices beforehand (to give it an extra kick), and then used Zatarain's seafood breadcrumbs in the mixture instead of crackers. Great alternative to crabcakes. Thanks for the great recipe!

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Jennie

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Reviewed: Jun. 29, 2009

Very good. I had never made crab cakes, so I thought it might be hard. NO! Easy!! And no shell to contend with. I followed someone else's suggestion and microcooked the fish, but otherwise followed the recipe pretty closely. My son, who doesn't like fish, really liked these. I made a simple cocktail sauce with horseradish, ketchup, and lemon juice, but hardly needed it. We'll do this one again.

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Davie D

Cooking Level: Intermediate

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Reviewed: Jun. 4, 2009

too many onions...will probably reduce even more next time (I typically reduce for any recipe). I had to cook the cakes longer so that there were no crunchy onions. But other than that...delicious! And I love maryland crab cakes and they do compare! Can't wait to make again.

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j2dw

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Reviewed: May 25, 2009

The family loved this. I was surprised, there is actually some semblance to crab cakes. I doubled the Old Bay seasoning and added some salt & fresh garlic.

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JWallo

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Reviewed: May 14, 2009

Great concept and tasty results. I would make this again, but I'd increase the seasoning and probably switch to tilapia, which I find has a larger flake.

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