Post by Chris in NM on May 8, 2003 14:38:45 GMT -6
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.
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.