Crab Cakes ****

By Cindy

Ingredients

• Sweet crab meat is lightly bound together with herbed stuffing, egg, mayonnaise and Dijon mustard; sauteed in crisp patties to serve with a squeeze of lemon.
• 1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing
• 2 eggs, beaten
• 1/3 cup mayonnaise
• 2 tsp. Dijon-style 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

Preparation

Step 1

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.