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

4 5

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!