Category : Seafood
Author : Rita
Hits : 2203
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.
You should be able to find apricots in most major stores from January until early August.
California apricots are available from May through July (...)
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