Crab Cakes Italiano
Sauce: 1/2 cup mayonnaise or reduced-fat mayonnaise 2 tablespoons purchased pesto Crab Cakes: 1 lb. fresh lump crabmeat, cleaned and rinsed, or imitation crabmeat (surimi), shredded* 1/2 cup ProgressoŽ Italian Style Bread Crumbs 1/3 cup mayonnaise or reduced-fat mayonnaise 2 tablespoons purchased pesto 1 egg, beaten 2 tablespoons olive oil Garnish, if Desired: Italian plum tomato slices Fresh basil sprigs Julienne-cut sun-dried tomatoes
Instructions1. In small bowl, combine sauce ingredients; mix well. Cover; refrigerate until serving time. 2. In large bowl, combine all crab cake ingredients except olive oil; mix well. Using 1/3 cup mixture for each, shape into eight 3-inch patties. 3. Heat oil in large nonstick skillet 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. Tips: To substitute for fresh crabmeat, canned crabmeat, drained, or frozen crabmeat, thawed and drained, can be used.