'Crab' Cakes

1 cup imitation crab, chopped
2 cups Pepperidge Farm Seasoned Stuffing Mix
1 cup Pictsweet Seasoning Blend (onions, peppers, celery & parsley)
1 egg
1/2 cup water
1/2 cup butter (1 stick) melted

Preheat oven to 350 degrees.  Add the egg to the 1/2 cup of water and whisk till blended.  Pour all ingredients into a large bowl and mix well.  Let sit about 30 minutes allowing stuffing mix to soften.  Line a baking sheet with parchment paper.  Make mix into patties and place on parchment.  Bake 20-25 minutes or until browned.  Makes 8, serves 4.

Comment:  Yes, this can be made with real crab but with the economy that can get expensive and to be honest I kind of like the imitation.  The original recipe came form an old cookbook that had lost its cover so I have no idea of it's name but it does appear from around the 60's - 70's.  The original did not have the peppers and parsley that come in the Pictsweet seasoning blend but it did call for the mix to be stuffed and baked inside 4 bell peppers.  These little changes made it simple to make and oh so good.  There is a slight sweetness from the red and green bell peppers as well as the 'crab'.  Blend that with the seasonings in the Pepperidge and you have the perfect taste.  No condiments needed.