Crab Cakes Italiano

Pesto easily packs extra flavor into these prize-winning crab cakes. Mamma mia!

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Servings 8

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( 28 ) Ratings

28 Ratings

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Bake-Off® Contest 38, 1998

Robert Gadsby

Brunswick, Georgia

ingredients 11
Prep Time 35 min
Total Time 0 min

Ingredients

Sauce

1/2: cup mayonnaise or reduced-fat mayonnaise

2: tablespoons purchased pesto

Crab Cakes

1: lb. fresh lump crabmeat, cleaned and rinsed, or imitation crabmeat (surimi), shredded*

1/2: cup Progresso® Italian Style Bread Crumbs

1/3: cup mayonnaise or reduced-fat mayonnaise

2: tablespoons purchased pesto

1: egg, beaten

2: tablespoons olive oil

Garnish, if desired

: Italian plum tomato slices

: Fresh basil sprigs

: Julienne-cut sun-dried tomatoes

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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.