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Crab Cakes Italiano




Source of Recipe


Betty Crocker


List of Ingredients




Sauce
1/2 cup mayonnaise or reduced-fat mayonnaise
2 tablespoons basil pesto
Crab Cakes
1 lb fresh lump crabmeat, cleaned and rinsed, or imitation crabmeat, shredded
1/2 cup Progresso® Italian-style dry bread crumbs
1/3 cup mayonnaise or reduced-fat mayonnaise
2 tablespoons basil pesto
1 egg, beaten
2 tablespoons olive oil
Garnish, if desired
Italian plum tomato slices
Fresh basil sprigs
Julienne-cut sun-dried tomatoes


Recipe



1. In small bowl, mix sauce ingredients. Cover and refrigerate until serving.
2. In large bowl, mix all crab cake ingredients except oil. Using 1/3 cup mixture for each, shape into eight 3-inch patties.
3. In 10-inch nonstick skillet, heat oil 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.