Savor golden crab cakes crowned with a fragrant basil pesto sauce.
Crab Cakes Italiano
- Prep Time 35 min
- Total 35 min
- Servings 8
- Ingredients 11
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
![](/-/media/GMI/Core-Sites/BC/Images/Shared/RecipeParts/make-with/MakeWith_100x100_Progresso_BreadCrumbs.jpg?sc_lang=en)
Make With
Progresso Breadcrumbs
Instructions
-
Step1In small bowl, mix sauce ingredients. Cover and refrigerate until serving.
-
Step2In large bowl, mix all crab cake ingredients except oil. Using 1/3 cup mixture for each, shape into eight 3-inch patties.
-
Step3In 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.
Nutrition
330
Calories
28g
Total Fat
13g
Protein
6g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 330
- Calories from Fat
- 250
- 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
1/2Tips from the Betty Crocker Kitchens
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