Herbed Crab Cakes
Set aside the bread crumbs...herb-seasoned stuffing is the secret to moist and flavorful crab cakes.
Ingredients
1.5 cups Pepperidge Farm® Herb Seasoned Stuffing
2 egg, beaten
0.333 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
2 egg, beaten
0.333 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
Instructions
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.
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.
Herbed Crab Cakes
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Set aside the bread crumbs...herb-seasoned stuffing is the secret to moist and flavorful crab cakes.
Instructions
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.
Ingredients
1.5 cups Pepperidge Farm® Herb Seasoned Stuffing2 egg, beaten0.333 cup mayonnaise2 teaspoons Dijon-style mustard1 teaspoon Worcestershire sauce1 tablespoon chopped fresh parsleyor 1 teaspoon dried parsley flakes1 package (about 16 ounces) refrigerated lump crabmeat, pasteurized2 tablespoons butter1 lemon, cut into wedges
