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Prep 35min
Total35min
Servings8
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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
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Steps
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.
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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.
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