Subject: Campbell's Pepperidge Farm Herbed Crab Cakes
From: Unicorn (unicorn@indenial.com)
Date: Fri Jan 28 2000 - 07:42:21 EST
Food for Thought:
Safe for a child is his father's hand holding him tight. (Marion C.
Garrety)
Recipe of the Day:
You don't need a special occasion to serve crab cakes. You can make them
quickly and deliciously
with this easy recipe using Pepperidge Farm Stuffing.
Campbell's Pepperidge Farm Herbed Crab Cakes
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=395
Prep/Cook Time: 25 minutes
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 crab meat
2 tbsp. butter or margarine
Lemon wedges
CRUSH 1/2 cup stuffing.
MIX lightly remaining stuffing, eggs, mayonnaise, mustard,
Worcestershire, parsley and crab
meat. 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. Serves 6.
Shopping List:
Pepperidge Farm Herb Seasoned Stuffing
1 can (16 oz.) refrigerated pasteurized crab meat
Margarine or butter
Eggs
Mayonnaise
Dijon-style mustard
Worcestershire sauce
Chopped fresh parsley or dried parsley flakes
Lemon
Kitchen Clip:
Once opened, refrigerate and use canned crab meat within 2 days. Be sure
to pick over canned
crab meat to make sure there are no tiny pieces of shell.
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