Subject: Herbed Crab Cakes
From: Unicorn (unicorn@indenial.com)
Date: Fri May 09 2003 - 14:52:06 EDT
Plan a wonderful Mother's Day dinner or brunch centered on a splendid
main dish. Everyone, including Mom, will love it!
Herbed Crab Cakes
from Campbell's Kitchen
Prep/Cook Time: 25 min.
1 1/2 cups Pepperidge Farm(R) Herb Seasoned Stuffing
2 eggs, beaten
1/3 cup mayonnaise
2 tsp. Dijon 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
Directions:
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. Serves 6.
Kitchen Clip:
Crab cakes are delicious served with wedges of lemon, buttered asparagus
spears, warm dinner rolls and Mom's favorite dessert.
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