Total Time
Prep 10 mins
Cook 25 mins

Thanks to stuffing mix, these yummy crab cakes stay crispy golden on the outside and moist and fluffy on the inside! I got this recipe from a Kraft Foods magazine.

Ingredients Nutrition

  • 1 (6 ounce) box Stove Top stuffing mix (Whole Wheat for a healthier cake!)
  • 34 cup water
  • 13 cup Kraft mayonnaise
  • 2 (6 ounce) cans crabmeat, drained
  • 3 tablespoons of kraft tartar sauce
  • 12 cup of finely chopped purple onion


  1. Mix stuffing mix, water, mayo, crabmeat, tarter sauce and onion.
  2. Cover and refridgerate for 10 minutes.
  3. Heat a large skillet sprayed with cooking spray on medium heat.
  4. Shape 1/3 cupfuls of the mixture into patties, add to skillet in batches.
  5. Cook 3 mintues on each side or until golden brown on both sides, being careful when turning.


Most Helpful

I didn't follow the recipe exactly, but it was a great idea! I was in the mood for crab cakes, I had canned crab, and I just happened to have leftover stuffing. I used a combination of mayo (less than in recipe, i don't really like mayo), pickle juice, chopped pickles and red onion and then dipped in bread crumbs and fried in spray. Delish and quick! Thanks for the great idea!

Curlee827 March 05, 2009

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