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
Preparation
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.
