Cooking Directions

• 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 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