Campbell's Herbed Crab Cakes
CATEGORIES
INGREDIENTS
  • 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
  • Lemon wedges
DIRECTIONS
  1. CRUSH 1/2 cup stuffing.
  2. MIX lightly remaining stuffing, eggs, mayonnaise, mustard, Worcestershire, parsley and crabmeat. Shape into 6 patties, 1/2" thick. Coat with crushed stuffing.
  3. HEAT butter in skillet. Cook patties 5 min. or until hot. Serve with lemon wedges.