Crab Cakes Italiano

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

  • Prep Time 35 min
  • Total Time 35 min
  • Servings 8

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
250),
% Daily Value
Total Fat
28g
28%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
0g
0%
),
Cholesterol
95mg
95%;
Sodium
460mg
460%;
Total Carbohydrate
6g
6%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
10%;
Iron
6%;
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.