May 22, 2013
I have made this recipe twice: the first time without dipping sauce, and I used some fresh parsley I had around, and made my own cajun seasoning. It was very good (4.5 stars). The second time, I made it according to directions (2.5 stars-- maybe I misread them): dried parsley flakes do not hack it for me; Tony Cachere's seasoning has way too much salt; and I have to believe that there is a typo on the dipping sauce: we could not eat it, way too salty. IMHO, make it with fresh parsley; add 1/2 lemon's juice, cut the Tony Cachere's seasoning in half; use one tsp of basil. Better yet, make your own cajun seafood seasoning mix: 1/2 tsp salt,1/2 tsp garlic powder, 1/4 tsp black pepper, 1/4 tsp white pepper, 1/4 tsp cayeene, 1/4 tsp crushed peppers (like you use on pizza), 1/4 tsp cumin, 1/2 tsp paprika, 1/2 tsp thyme, 1/4 tsp oregano, 1/4 tsp onion powder-- use 1/2 of this mix and add salt judiciously after tasting the final mix before forming the cakes. I don't know what to do about the sauce-- the cakes are so good alone we don't need it anyway.
--Bill
—Bill
