FISH CAKES

from Jo Carmiol (Kraft Kitchen's recipe)
Take 1 (6 oz.) package of your favorite flavor Stove Top Stuffing mix and 1/3 c. mayonnaise and mix and match your recipe from the following options (choose 1 fish option, 1 add-in and 1 vegetable):

Fish options:

• 2 (6 oz.) cans crabmeat, drained and flaked
• 2 (6 oz.) cans salmon, drained, skin and bones discarded
• 2 (6 oz.) cans tuna, drained and flaked
• 3 (4 oz.) cans tiny cooked shrimp, drained and flaked 

Add-in options:

• 3 Tbsp. tartar sauce
• 1 Tbsp. lemon juice and 1 c. shredded Mozzarella cheese
• 2 Tbsp. sweet refrigerated pickle relish and 1 cup shredded Cheddar cheese
• 1/4 c. barbeque sauce

Vegetable options:

• finely chopped celery
• chopped green onion
• shredded carrots
• finely chopped green pepper

1. Mix together stuffing mix with 3/4 c. water, mayo or dressing, fish, add-in and 1/2 c. vegetables.  Cover and refrigerate 10 minutes.

2. Heat large nonstick skillet sprayed with cooking spray on medium heat.  Shape 1/3 cupfuls of the stuffing mixture into patties; add to skillet in batches.

3. Cook 3 minutes on each side or until golden brown on both sides, turning over carefully.

Makes 6 servings of 2 fish cakes each.