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Crab Cakes Italiano

(28)
  4 reviews
  • 35 min prep time
  • total time
  • 11 ingredients
  • 8 servings
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Pesto easily packs extra flavor into these prize-winning crab cakes. Mamma mia!

Bake-Off® Contest 38, 1998
Robert Gadsby
Brunswick, Georgia

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

Steps

  • 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.

Expert Tips

* To substitute for fresh crabmeat, canned crabmeat, drained, or frozen crabmeat, thawed and drained, can be used.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe
Calories
340
% Daily Value
Total Fat
27g
42%
Saturated Fat
4g
20%
Cholesterol
70mg
23%
Sodium
970mg
40%
Total Carbohydrate
9g
3%
Dietary Fiber
1g
4%
Protein
14g
14%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
1/2 Starch; 2 Very Lean Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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