Served as main course. Non-vegetarian dish. Speciality: Occasion - Dinner Party or Brunch.

American

6 ounces Cornbread Stuffing Mix

18 ounces Imitation Crabmeat (or you can spring for real crab)

1/4-1/3 cup Kraft Mayonnaise

4 Tablespoons Lemon Juice (Fresh Or Bottled)

2 Tablespoons Garlic powder

2 teaspoons Dill Weed

2 teaspoons Cavenders Salt-free All Purpose Greek Seasoning

2 Tablespoons Parsley Flakes

2 Stalks Celery, Diced

1/4 cup Onions, Diced (Red, Green, Sweet, Etc. Your Choice)

1 Egg

1/2 cup sun-dried Tomatoes, As Desired

1/2 cup chopped canned Artichoke Hearts, As Desired

Preheat oven to 400 degrees F. Spray muffin pans with butter flavor cooking spray. Combine all ingredients, mixing throughly. Spoon mixture into muffin cups, mashing into cup, so that it is full. Fill any empty cups 1/3 of the way full with water. Bake about 30 minutes, or until crispy, golden brown on top. These get golden and crunchy on all sides, like traditionally fried crab cakes, which I think is neat. To get less crispy crab cakes, decrease baking time to about 15 or 20 minutes. You can make in mini muffin tins for appitizers. Just watch until golden brown, about 8 or 12 minutes.

Preparation time: 5 minutes

Cooking time: 35 minutes

Yields: 12 Crab cakes

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