Crab Cakes Italiano

Crab Cakes Italiano

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

Prep Time

35

Minutes

Total Time

35

Minutes

Makes

8

servings

Sauce
1/2
cup mayonnaise or reduced-fat mayonnaise
2
tablespoons basil pesto
Crab Cakes
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
Garnish, if desired
Italian plum tomato slices
Fresh basil sprigs
Julienne-cut sun-dried tomatoes
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Canned crabmeat (drained) or frozen crabmeat (thawed and drained) can be used for the fresh crabmeat.
Serve With
Serve with organic field greens and a splash of balsamic vinegar and olive oil dressing.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 330
    • (Calories from Fat 250),
  • Total Fat 28g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 0g),
  • Cholesterol 95mg;
  • Sodium 460mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 13g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 5 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.