Add hot water, lemon zest and lemon juice to stuffing mix in large bowl; stir just until moistened.
Stir in all remaining ingredients except butter; shape into 16 patties, using about 1/4 cup crabmeat mixture for each.
Melt 1 Tbsp. butter in large skillet on medium heat. Add 8 patties; cook 5 min. on each side or until heated through and golden brown on both sides. Repeat with remaining butter and patties.
Cook crab cakes as directed; cool completely. Place in resealable freezer-weight plastic bag. Seal bag; freeze up to 2 months. When ready to serve, thaw in refrigerator, then microwave until heated through.
Serve with lemon wedges.
Substitute frozen chopped spinach for the kale.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 2 crab cakes each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.