CRAB CAKES ITALIANO
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.
Provided by mailbelle
Categories Crab
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In small bowl, combine sauce ingredients; mix well. Cover; refrigerate until serving time.
- 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.
- 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.
Nutrition Facts : Calories 210.4, Fat 13.1, SaturatedFat 2.1, Cholesterol 77, Sodium 398.2, Carbohydrate 10.8, Fiber 0.3, Sugar 2, Protein 12.1
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