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Herbed Crab Cakes

Herbed Crab Cakes

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Set aside the bread crumbs...herb-seasoned stuffing is the secret to moist and flavorful crab cakes.

serves 6 people

Ingredients

cost per recipe: $3.61

The price is determined by the national average.

  • 1 1/2

    cups Pepperidge Farm® Herb Seasoned Stuffing

  • 2

    egg, beaten

  • 1/3

    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

view nutrition info

How to Make It

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.
Step 1

Place 1/2 cup stuffing in a resealable plastic bag. Seal the bag and crush the stuffing with a rolling pin or your hands.

Step 2

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.

Step 3

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.

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Made With
Pepperidge Farm® Herb Seasoned Stuffing

Pepperidge Farm® Herb Seasoned Stuffing

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