CRAB CAKES ITALIANO

Crab Cakes Italiano image

Savor golden crab cakes crowned with a fragrant basil pesto sauce.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 8

Number Of Ingredients 11

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Ingredients

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

Steps:

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

Nutrition Facts : Calories 330, Carbohydrate 6 g, Cholesterol 95 mg, Fat 5, Fiber 0 g, Protein 13 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 0 g, TransFat 0 g