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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I'm drawn to any recipe with pesto in it! There's pesto in the crab cakes and in the sauce. You can use real or imitation crabmeat (surimi) in these. Garnish with fresh basil leaves, Italian plum tomato slices, or julienned sun-dried tomatoes if desired. This recipe is from the 1998 Pillsbury Bake-Off. Ingredients:
1/2 cup mayonnaise or 1/2 cup reduced-fat mayonnaise |
2 tablespoons purchased pesto sauce |
1 lb fresh lump crabmeat, cleaned and rinsed or 1 lb imitation crabmeat, shredded |
1/2 cup progresso italian style breadcrumbs |
1/3 cup mayonnaise or 1/3 cup reduced-fat mayonnaise |
2 tablespoons purchased pesto sauce |
1 egg, beaten |
2 tablespoons olive oil |
Directions:
1. In small bowl, combine sauce ingredients; mix well. Cover; refrigerate until serving time.
2. In large bowl, combine all crab cake ingredients except olive oil; mix well. Using 1/3 cup mixture for each, shape into eight 3-inch patties.
3. Heat oil in large nonstick skillet over medium heat until hot. Add patties; cook 4 to 5 minutes on each side or until golden brown and thoroughly cooked. Drain on paper towels. Serve crab cakes topped with sauce. Garnish as desired.
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