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Herbed Crab Cakes
Prep: 20 minutes
Cook: 5 minutes
Set aside the bread crumbs...herb-seasoned stuffing is the secret to moist and flavorful crab cakes.
1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing
2 eggs, beaten
1/3 cup mayonnaise
2 tsp. Dijon-style mustard
1 tsp. Worcestershire sauce
1 tbsp. chopped fresh parsley or 1 teaspoon dried parsley flakes
1 can (about 16 ounces) refrigerated pasteurized crabmeat
2 tbsp. butter
1 lemon, cut into wedges
Place 1/2 cup stuffing in a resealable plastic bag. Seal the bag and crush the stuffing with a rolling pin or your hands.
Lightly mix the remaining stuffing, eggs, mayonnaise, mustard, Worcestershire, parsley and crabmeat in a large bowl. Shape the crab mixture into 6 (1/2-inch thick) patties. Coat the patties with the crushed stuffing.
Heat the butter in a 12-inch skillet over medium heat. Cook the patties for 5 minutes or until they're lightly browned on both sides. Serve the patties with the lemon wedges.