Recipe for Crab Cakes Italiano


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 ProgressoŽ 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


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.

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

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