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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Ksouthern321

posted:12/31/2008

Tasted great, used Tuna, BBQ Sauce, and Cheese. I thought the mixture was a little too mushy and hard to keep together though. Looking forward to trying another version.

lbjackson33

posted:12/29/2008

This was a very good recipe. I made both the salmon and crab versions. It held together well and the taste was great.

divagurl

posted:12/21/2008

This recipe was very good. I made this with salmon. I added old bay seasoning to this and a egg and a little bit of flour to hold it together. They stayed together great. I served this with rice and corn. This was a very good meal. I will definitely make these again.

booqradley

posted:12/17/2008

This was very easy to make. I made the salmon version and the green onion and mozzarella were a flavorful addition.

britchick95

posted:11/26/2008

Yummy!!! But they did break into bits when I tried to flip them in the pan. Anyone got any ideas?

strawbery173

posted:11/19/2008

I made the salmon cakes and followed the recipe except used these two tips I picked up from other reviewers: added an egg and skipped the hour refrigeration and formed the patties using the tuna/salmon can. I put a few spoonfuls in the can, packed it down then inverted and banged it on the griddle until it popped out, perfect size every time and helped them hold together better I think.

a cook

posted:11/14/2008

A good way to get finicky eaters to enjoy fish! I used tuna and it was very good. Will use shrimp next time. Easy on the budget. too.

hiya071

posted:11/12/2008

I love how simple this is to make and the Stove Top adds just the right seasoning. Its a great way to use leftover add-ins and veggies. My favorite way is with salmon, minced onion and cheddar. YUM!

karenyt

posted:11/7/2008

I made the salmon cakes. I want to try them with the Cornbread Stove Top Stuffing next time. My husband and I both enjoyed them. This recipe is one to be kept in the 'special' recipe box in my kitchen. With lots of onions added, and ketchup on the side, they are delicious! Thanks for another great recipe. A double thumbs-up!

lkalberer

posted:10/29/2008

I made this with imitation crab I already had in my fridge which I use for making quiche. They came out great and my family loved them (10 yr oldgirl and pickey 17 yr old boy). I added a little extra mayo so the cakes stuck together better - none fell apart.