|
| 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 |
Serve with...
Gazpacho
Total Time:
1 hour 15 min
| 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. |
|
| Canned crabmeat (drained) or frozen crabmeat (thawed and drained) can be used for the fresh crabmeat. |
|
| Serve with organic field greens and a splash of balsamic vinegar and olive oil dressing. |
Nutrition Information:
330 ( 250); 28g ( 4 1/2g, 0g); 95mg; 460mg; 6g ( 0g, 0g); 13g 4%; 0%; 10%; 6% 1/2 ; 0 ; 2 ; 5 1/2