Category : Seafood
Author : Rita
Hits : 1853
Date : 10/02/2005
Sauce:1/2 cup mayonnaise or reduced-fat mayonnaise2 tablespoons purchased pestoCrab Cakes:1 lb. fresh lump crabmeat, cleaned and rinsed, or imitation crabmeat (surimi), shredded*1/2 cup Progresso® Italian Style Bread Crumbs1/3 cup mayonnaise or reduced-fat mayonnaise2 tablespoons purchased pesto1 egg, beaten2 tablespoons olive oilGarnish, if Desired:Italian plum tomato slicesFresh basil sprigsJulienne-cut sun-dried tomatoes
1. 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.
Good quality cherries will be large, firm and have even deep-red coloring.
Avoid cherries that are soft, have wrinkled skin, are leaking and sticky (...)
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