Reviewed: Oct. 29, 2010

Very good. I made the patties and stored them in the fridge until the next day. They turned out great.

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Reviewed: Oct. 4, 2010

These were really good! I didn't have shrimp, so I just used precooked salmon. I also didn't have bread crumbs, so I just added crushed Ritz crackers. We ate leftover as sandwiches (placed cake between a few pieces of bread).

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Esmee

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Cooking Level: Intermediate

Home Town: Groton, Massachusetts, USA

Living In: Seattle, Washington, USA

Reviewed: Sep. 13, 2010

This was sooooo amazing! I didn't have the thyme or basil or chives, but did have fresh celantro, oregano and a dash of Italian seasoning and it was fabulous. It made more then 4 large cakes, but maybe because I didn't measure the shrimp or salmon... Put the left overs in the fridge and the next morning rolled it in cresent dough and put it in the oven... devine!

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oudete

Reviewed: Jun. 24, 2010

I used frozen, cooked shrimp and a can of red Sockeye salmon for this and it turned out great. Didn't fancy the jalapeno pepper so used celery as suggested by previous reviewers. The only improvement I would make - and the reason I didn't give it 5 stars - is that I feel it would benefit from the addition of a good dash of lemon juice. Added this at the table and it was much better. Also, served it with fat-free sour cream which added just that little touch of extra moistness. With the can of salmon and 7 oz of shrimp, I got 7 cakes from this recipe.

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Reviewer:

lindhawk

Reviewed: Jul. 14, 2009

These cakes turned out very dry and had little flavor, even though I followed the recipe to a T. Will probably not try again, although if I do, I will be sure to also prepare a sauce to present with them.

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Reviewer:

Howie

Reviewed: Jan. 29, 2009

A delightful taste cacophony. I used 1/4 2 percent milk and 1 Tablespoon pasteurise process spread instead of cream cheese, and coated the patties with barley flour

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stagayote54

Reviewed: Nov. 23, 2008

This is my go to recipe for dining at home to impress. The only thing I modify is that I substitute the salmon and shrip for got old fashioned crab. However, the recipe is perfect as is. If using crab a word of caution on the spices, I once added too much thyme and it threw everything off, so mind your thyme. My finacee loves spicy dishes so I do add a bit more jalapeno which doesn't overwhelm the dish. THis is a great recipe and prep time aside, it's a quick once all your ingredients are chopped and ready. Thanks Bubbs!

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Reviewer:

Brandon

Reviewed: Sep. 26, 2008

This recipe makes for a whole lot more than just 4 servings.....and we did not like it at all. made this in 2007 and still have uncooked leftovers wrapped in freezer.

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Reviewer:

myka

Cooking Level: Expert

Home Town: Newport Beach, California, USA

Living In: Martinsburg, West Virginia, USA

Reviewed: Jul. 30, 2008

were very good the whole family enjoyed them had great flavor

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RHEA1

Cooking Level: Expert

Living In: Green Bay, Wisconsin, USA

Reviewed: May 23, 2008

What an intriguing and delicious way to present salmon! We loved these. I used a can of tiny shrimp (rinsed) instead of mincing larger shrimp and seasoned breadcrumb because that's what I had. Otherwise, I stuck to the recipe. I really appreciate that the cakes are baked and not fried. Thanks, Bubba!

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