Crab Cakes Italiano

  • Prep 35 min
  • Total 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

Steps

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  • 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.

Notes









Tips

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.

Nutritional Information

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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