Herbed Crab Cakes

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

What You'll Need

1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing 
2 eggs, beaten 
1/3 cup mayonnaise 
2 teaspoons Dijon-style mustard 
1 teaspoon Worcestershire sauce 
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes 
1 can (about 16 ounces) refrigerated pasteurized crabmeat 
2 tablespoons butter 
1 lemon, cut into wedges 

How to Make It

• 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.
• 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.
• 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.