I've tried this recipe twice now because the first time it was way too salty. The second time I made it I used not even 1 teaspoon. I like salt don't get me wrong but with prawns you don't need a whole lot. I also used half the butter. Other than that the recipe is simple and tasty. I will use it again.

Reviewed On: Nov. 28, 2007

So very tasty. I made this for Christmas last year and everyone loved them, especially my sister. She won't stop bugging me to make them again. I don't think anything needs to be changed with this recipe, it's fantastic the way it is.

Reviewed On: Nov. 6, 2007

Ok now, seriously the best cakes ever! I actually added the breadcrumbs in with the rest of the ingredients but otherwise followed the recipe exactly as written. I'm sure I also used more ginger then required because I love that stuff. You should definitely make them thick, about 1.5-2 inches and fry them. I didn't find that they soaked up too much oil at all. Doing it this way leaves them cooked in the middle but moist and delicious. So delicious we didn't need or want to use the sauce I made to go along with them. I'm a lucky girl because my other half is a dungeness crab fishermen so that's what we used. If you can get your hands on some fresh crab all the better. I also found that not flaking the crab too much adds a lot to the texture and goodness to what I devoured last night. I've tried this recipe a couple other ways and it worked well but does not compare to how I just made them. Yum yum!!

Reviewed On: Oct. 9, 2007