Sun-Dried Tomato Pesto Crab Cakes
- Stir together egg, mayonnaise, pesto, parsley, 1 tbsp chives, lemon zest, lemon juice, salt, pepper, and cayenne (if using) until blended. Fold in crab meat, 3/4 cup bread crumbs and artichokes, adding up to 1/4 cup more bread crumbs if needed to bind mixture; divide into 8 portions and form into patties.
- Heat oil in large nonstick skillet set over medium heat; cook crab cakes, turning once, for about 4 minutes per side until golden brown. Sprinkle with remaining chives and serve with lemon wedges.
• Use canned or fresh crab meat.
• If desired, serve with sun-dried tomato pesto mayo: Whisk together ½ cup mayonnaise with 2 tbsp Filippo Berio Sun Dried Tomato Pesto until blended.
Ingredient: Fish & Seafood
Cooking Method: Sauté / Pan Fry
World Cuisine: American
Product: Sun Dried Tomato Pesto