Crab Cake Stuffing

To prepare Bay Spice Blend: Combine dry mustard, bay leaves, crushed red pepper, celery seed, ginger, thyme, paprika, cinnamon, mace (or nutmeg), pepper and onion powder in a medium bowl.

To prepare stuffing: Melt butter in a large saucepan over medium heat. Stir in 1 teaspoon of the spice blend, then add celery and onion and cook, stirring often, until tender and translucent but not browned, about 5 minutes. Add wine and bring to a simmer over medium-high heat. Simmer until the liquid is reduced by about half, 2 to 4 minutes. Stir in claw crabmeat. Transfer to a large bowl and let cool to room temperature.

Preheat oven to 375 degrees F. Coat a large baking sheet (or 9-by-13-inch baking dish) with cooking spray.

Whisk mayonnaise, mustard, hot sauce and eggs into the mixture in the bowl. Add jumbo lump crabmeat, parsley, chives and bread; gently toss, trying not to break up the lumps of crab. Pour broth over the bread and gently combine. To form the stuffing into individual "cakes," pat 3/4-cup portions into 12 patties 2 1/2 to 3 inches wide and place on the prepared baking sheet. (Alternatively, transfer the stuffing to the prepared baking dish.)

Bake until golden brown and an instant-read thermometer inserted into the center registers 165 degrees F, 25 to 30 minutes.