• 1 lb. fresh lump crabmeat, cleaned and rinsed, or imitation crabmeat (surimi), shredded*
• 1/2 cup Progresso® 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
Instructions
In small bowl, combine sauce ingredients; mix well. Cover; refrigerate until serving time.
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.
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.
