For starters i made the crab cakes, or i like to call them crabby cakes :)Since it was pretty vague this is how i made it, and will make it again in the future! I used 2cans(6oz)crabmeat(drained), 1 stalk finely chopped celery, 1 tblspn. Chef Paul Prudhommes Seafood Magic, 1 egg, and i ran out of tartar-so for the same zest you get from tartar i mixed 2tblspns Kraft Miracle Whip-1 tblspn Apple Vinigar Cider-1/2 fresh squeezed lime. It really worked out great! I was surprised it was a good sub. So i mixed all in a bowl including water and Reg Real Mayo and stuffing of course, refridgerated for 1 hr, and fried it 4 minutes per side on medium low heat half covered. WHA-LA! My hubby loved it!

This was yummy and very easy to make! I used tuna, but used the mix-ins recommended with the shrimp. It tasted great!

I used salmon, mozzarella, lemon juice, and green onions. They turned out great!

I made salmon patties using the stuffing mix, water, mayo, lemon juice, and one egg. The egg will keep the patty together. I did not refrigerate either. Just fried them as soon as I made them. I used lots of butter for them to brown. They came out great and delicious!

I made the tuna cakes, they were good but it was like trying to fry tuna salad, they were to soft.

I made mine with tuna, cheddar cheese, and celery. I used the tuna cans to shape the cakes and they popped out just the right size.

Excellent choice! From a scale of one to ten, and ten being the highest, this recipe is given 10 plus 10!

I used the tuna and added 2 Tbsp. grated carrots and then the recommended amount of green onions. We thought this was the best tuna cakes we had ever had! I served it with tartar sauce on the side. Yum Yum!

I've made this recipe numerous times...with tuna. It's awesome. My family loves the flavor and it's very quick and easy to make!!!

My first try at this recipe - I made with tiny shrimp, barbecue sauce, 1/2 c mozzarella cheese, and green onions. It was a hit at dinner served with rice and ketchup mixed with lemon juice.