Sun-Dried Tomato Pesto Crab Cakes

Sun Dried Tomato Pesto
  • 1 egg, beaten
  • 3 tbsp mayonnaise
  • 2 tbsp Filippo Berio Sun Dried Tomato Pesto
  • 2 tbsp finely chopped fresh parsley
  • 2 tbsp finely chopped fresh chives, divided
  • 1 tsp lemon zest
  • 4 tsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Pinch cayenne pepper (optional)
  • 2 cups flaked crab meat, shell fragments removed, patted dry
  • 1 cup fresh bread crumbs (approx.)
  • 1/4 cup finely chopped jarred artichokes, drained well and patted dry
  • 1/4 cup Filippo Berio Olive Oil
  • 1 lemon, cut into wedges
    • 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.
    • Tips:
      • 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.

    Prep Time

    10 min

    Cook Time

    10 min

    Total Time

    20 min






    Appetizers & Snacks

    Ingredient: Fish & Seafood

    Cooking Method: Sauté / Pan Fry

    World Cuisine: American

    Product: Sun Dried Tomato Pesto


    Join our community to receive recipes, culinary tips, and trends.
    View an example email

    Facebook Pinterest YouTube