Shrimp & Crab Cakes

• 2 qt. lump crabmeat, drained
• 1-1/2 qt. STOVE TOP Chicken Flavored Stuffing Mix, Flex Prep
• 2-2/3 cups medium shrimp, peeled, deveined and finely chopped Safeway 1 lb For $8.99 thru 02/09
• 2 cups KRAFT MAYO Real Mayonnaise
• 1-1/2 cups scallions, finely chopped
• 1/2 cup GREY POUPON Classic Dijon Mustard
• 4 tsp. seafood seasoning
• as needed oil

1. Combine all ingredients except oil.
2. Refrigerate until ready to use.
3. For each serving: Shape crab mixture into 3 balls, using #30 scoop to portion mixture for each ball.
4. Flatten to 2-inch patties.
5. Add enough oil to measure 1/8-inch depth in small skillet.
6. Heat on medium heat.
7. Add patties; cook 2 min.
8. on each side or until golden brown on both sides.
9. Drain on paper towels.

lump crabmeat, stove, shrimp, mayo, scallions, poupon, seafood seasoning, oil

Taken from www.kraftrecipes.com/recipes/shrimp-crab-cakes-127910.aspx (may not work)