Herbed Crab Cakes
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Herbed Crab Cakes

  • Prep: 20 minutes
  • Bake: 5 minutes
  • Serves: 6

Ingredients & Directions

  • 1.5 cups Pepperidge Farm® Herb Seasoned Stuffing
  • 2 egg, beaten
  • 0.333 cup mayonnaise
  • 2 teaspoons Dijon-style mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon chopped fresh parsleyor 1 teaspoon dried parsley flakes
  • 1 package (about 16 ounces) refrigerated lump crabmeat, pasteurized
  • 2 tablespoons 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.