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1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing
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2 eggs, beaten
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1/3 cup mayonnaise
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2 teaspoons Dijon-style mustard
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1 teaspoon worcestershire sauce
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1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
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1 can (about 16 ounces) refrigerated pasteurized crabmeat
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2 tablespoons butter
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1 lemon, cut into wedges
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