Set aside the bread crumbs...herb-seasoned stuffing is the secret to moist and flavorful crab cakes.
cost per recipe: $3.61
The price is determined by the national average.
cups Pepperidge Farm® Herb Seasoned Stuffing
teaspoons Dijon-style mustard
teaspoon Worcestershire sauce
tablespoon chopped fresh parsleyor 1 teaspoon dried parsley flakes
package (about 16 ounces) refrigerated lump crabmeat, pasteurized
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.