Fish Cakes

photo by:kraft

Not sure what you're in the mood for? Let us help: crispy seafood cakes. Take charge of your flavor options with our mix-and-match recipes.

time

prep:

5 min

total:

1 hr 11 min

servings

total:

6 servings, 2 fish cakes each

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what you need

Take 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken, 3/4 cup water and 1/3 cup KRAFT Real Mayo Mayonnaise and mix & match your recipe from these options...

fish options	add-in choices	vegetable possibilities
2 cans (6 oz. each) crabmeat, drained, flaked	3 Tbsp. KRAFT Tartar Sauce	finely chopped celery
2 cans (5 oz. each) salmon, drained, skin and bones discarded	1 Tbsp. lemon juice, 1 cup KRAFT Shredded Mozzarella Cheese	chopped green onions
2 cans (5 oz. each) tuna, drained, flaked	2 Tbsp. CLAUSSEN Sweet Pickle Relish, 1 cup KRAFT Shredded Cheddar Cheese	shredded carrots
3 cans (4 oz. each) tiny cooked shrimp, drained	1/4 cup KRAFT Barbecue Sauce	finely chopped green peppers

Then follow our 3 simple steps:

MIX stuffing mix, water, mayo, fish, add-ins and 1/2 cup vegetables. Shape into 12 patties, using about 1/3 cup stuffing mixture for each patty; cover. Refrigerate 1 hour.

HEAT large nonstick skillet sprayed with cooking spray on medium heat. Add patties to skillet in batches.

COOK 6 min. or until golden brown on both sides, turning carefully after 3 min.

Kraft Kitchens Tips

Make Ahead

Patties can be shaped ahead of time. Cover and refrigerate up to 24 hours before cooking as directed.

How to Make Same-Size Patties

Use a hamburger press to make evenly sized patties.

Special Extra

Serve with KRAFT Cocktail Sauce or KRAFT Tartar Sauce.

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sweetnsour26

posted:4/2/2004

Using the Stove Top stuffing mixture makes this recipe simple and fast. It's the perfect consistancy, no crumbling cakes in the frying pan!

a cook

posted:4/2/2004

I have made this recipe with Salmon, It was great! It has so much more flavor then regular salmon cakes. Plan on using this recipe instead of the old fashion way.

linda28904

posted:4/1/2004

I made the tuna cakes and they were wonderful..I used the cornbread stuffing,swiss cheese and pickles...I used a parchment paper covered cookie sheet and chilled them after I made them with the hamburger press..I used a mediun cooking temp and went a little longer than 3 minutes on each side them stored them in a covered dish. cant wait to try them with the shrimp I have in the freezer.

niki777

posted:3/31/2004

I made the tuna cakes.. yuck! Didn't care for them at all! Too many flavors going on!

savingrobynlee

posted:3/31/2004

LLYNNE2

posted:3/30/2004

Was very tasty. I used crab and added celery with herb flavored stuffing. Needs more liquid to hold together, mine fell apart but tasted good.

husky141

posted:3/30/2004

Made this with the canned salmon.Used Pepper Jack cheese and frozen peas. I know that this will be a family favorite. I wonder what left over chopped upsteamed clams would taste like?

a cook

posted:3/30/2004

My kids absolutely LOVED these. I made 2 batches 1 tuna and 1 crab. They even ate them the next day cold! My only problem was that I had trouble keeping the browned side attached to the cake it seemed too mushy.

watermellon3

posted:3/30/2004

Make this recipe at least once a month! Family loves it. Use different combinations each time...whatever I happen to have in the fridge and on the shelves! Easy!

a cook

posted:3/30/2004

I didn't find that this recipe had much flavor.