Crab Cakes Italiano
|Basil pesto||2 Tablespoon|
|Crabmeat/Imitation crabmeat, shredded||1 Pound, leaned and rinsed, (fresh lump)|
|Crabmeat||1 Pound, leaned and rinsed (imitation crabmeat)|
|Italian bread crumbs||1⁄2 Cup (8 tbs) (ProgressoÂ®)|
|Mayonnaise/Reduced-fat mayonnaise||1⁄3 Cup (5.33 tbs)|
|Egg||1 , beaten|
|Olive oil||2 Tablespoon|
|Italian plum tomato slices||3|
|Basil sprig||1 (fresh)|
|Julienne-cut sun-dried tomatoes||250 Gram|
|Julienne cut sun dried tomatoes||250 Gram|
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.