Campbell's Herbed Crab Cakes
1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing
2 eggs, beaten
1/3 cup mayonnaise
2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1 tbsp. chopped fresh parsley or 1 tsp. dried parsley flakes
1 can (16 oz.) refrigerated pasteurized crabmeat
2 tbsp. butter or margarine
CRUSH 1/2 cup stuffing.
MIX lightly remaining stuffing, eggs, mayonnaise, mustard, Worcestershire, parsley and crabmeat. Shape into 6 patties, 1/2" thick. Coat with crushed stuffing.
HEAT butter in skillet. Cook patties 5 min. or until hot. Serve with lemon wedges.