Salmon Crab Cakes

Salmon Crab Cakes

What You Need

  • 1 can (14.7 oz.) salmon, drained
  • 1 pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken
  • 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
  • 3/4 cup water
  • 1/3 cup KRAFT Light Mayo Reduced Fat Mayonnaise
  • 2 green onions, sliced
  • 1 Tbsp. lemon juice

Make It

Combine ingredients; shape into 12 patties, using about 1/3 cup stuffing mixture for each patty.Refrigerate 10 min.Heat large heavy nonstick skillet on medium heat. Add patties, in batches; cook 6 min. or until golden brown on both sides, turning carefully after 3 min.