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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Kellysue

posted:3/16/2004

My two year old and 4 year old eat these like there is not tomorrow. I rate anything superb if they will eat it like that and it's easy to do.

LauraC71

posted:3/16/2004

This was delicious!! I made it with tuna and added celery with the carrots. I typically don't like fish, but this was an exception. My husband, who loves tuna said he definitely wants it again. Easy, yummy and good to reheat -- a hit in our family!

smitsgal46

posted:3/15/2004

Made these wonderful fish cakes with salmon and the whole family went crazy. My son who hates fish wanted them again the next day!!

Calmone

posted:3/15/2004

My husband made it and was amazed how easy it was to prepare. He made it with the salmon and we both loved it and plan to have it on a regular basis.

a cook

posted:3/15/2004

quick and easy sunday afternoon recipe. we loved it and are looking forward to making it again soon with all of the variations.

Hunter165

posted:3/14/2004

Excellent! I utilized crab meat and added balsamic vinegar during the last 1 min of cooking time. I used mushroom stuffing and added garlic with a hint of terragon. My daughter and I relished in the results. Thank you!

MalindaLane

posted:3/13/2004

Very fast and delicious recipe. Next time we'll try the tuna, or crab meat.

soaplady78

posted:3/13/2004

I made the fish cakes with lump crab and Stove Top cornbread stuffing. My husband said they were the best I ever made. The recipe was so simple and easy. I have tried many recipes. I did add a sprinkle of Old Bay seasoning to the mix. I am going to make the fish cakes smaller to be served as an appetizer. Thanks for all the great recipes.

a cook

posted:3/12/2004

when my husband is happy with the salmon patties I no it's got to be the best. It takes no time to make it. We fish in Alaska every year and this sure helps makes it worth while.Thank you so much. I would like to get the magazine you send out . I got this one from my daughter in law.

diffen

posted:3/12/2004

WOW.....what a great recipe. I used the crabmeat. My family enjoyed them very much. I especially liked the ease in prepartion. I used the homestyle herb stuffing mix. I think next time I make them I am going to try to let the crab meat a little more lumpy.