I see you still have leftover stuffing even after you made the Scrapple. I do too. No worries, I got one more trick up my sleeve that will get you out of Dodge for good… Crab Cakes.
You can make them in the traditional size (good for lunch) or you can make them mini for an appetizer. Granted, you will have to go and purchase a few of cans of crabmeat, but the rest of the ingredients you most likely already have on hand.
Need This
3 cups of leftover stuffing
3 – 6 ounce cans of crabmeat*
2 tablespoons of mayonnaise
2 tablespoons of Old Bay seasoning
1-1/2 teaspoons of mustard
1 tablespoon dried parsley flakes
2 eggs – beaten
Fresh lemon wedges
Tabasco brand pepper sauce
Do This
Open the three cans of crabmeat and drain all the water out of them.
Throw your stuffing into a large glass bowl. Add the crabmeat, mayo, Old Bay, mustard, parsley flakes and the beaten eggs.
Mixy, mixy, mixy, mixy.
Cover the glass bowl with some plastic wrap and put it in the fridge for at least 1 hour – longer is better.
Heat your oven to 400 F.
Hiss a little non-stick cooking spray onto a shallow baking sheet.
Remove the crab cake mixture from the fridge. Using a tablespoon (or teaspoon if you are making minis) scoop out the cake mixture and blop it onto the baking sheet. Tamp the cakes down with the back of the spoon so that they flatten a little (they will cook more evenly). Dust a little more Old Bay over the tops.
Bake at 400 F (top rack) for about 40 minutes depending on size.** Flip them over and bake another 5 to 10 minutes or until nicely browned on both sides.
Serve hot with lemon wedges and Tabasco on the side.
*Lump crab meat works best but it can be a little pricey; any variety will do. I scored three 6 ounce cans of Geisha brand Fancy White crab meat for 2.49 each and it worked fine. GMN
**Or you can broil them in your broiler if you like, but check them more frequently as they will most likely cook faster that way. Do not try to pan fry them, they will disintegrate. GMN