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Crab Cakes Italiano

  • Prep 35 min
  • Total 35 min
  • Servings 8
  • Save
    3K
  • Pinterest
    59
  • Print
    485
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  • Facebook
    17

Savor golden crab cakes crowned with a fragrant basil pesto sauce. MORE + LESS -

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

Steps

Hide Images
  • 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 Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
250
% Daily Value
Total Fat
28g
43%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
95mg
31%
Sodium
460mg
19%
Potassium
200mg
6%
Total Carbohydrate
6g
2%
Dietary Fiber
0g
0%
Sugars
0g
Protein
13g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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