A new recipe for pesto crab cakes and tomato corn salad is perfect for warm weather. The dish features a bright note from pesto that complements the sweetness of the crab without overpowering it.
Recipe
The recipe includes 4 tablespoons of reduced fat mayonnaise, 2 tablespoons of reduced-fat prepared pesto sauce, 1 egg, 3/4 pound lump crabmeat, 2 tablespoons plain panko breadcrumbs, salt, and pepper. To make the crab cakes, mix the mayonnaise and pesto sauce in a small bowl and set aside. Drain the crab meat and place it in a large mixing bowl. Add the breadcrumbs, egg, and half the mayonnaise pesto sauce mixture. Add salt and pepper to taste. Mix well and shape into 2 crab cakes about 4 inches in diameter.
Heat a medium-sized skillet over medium-high heat and spray with olive oil spray. Add the crab cakes and cook 4 minutes. Turn them over and cook another 4 minutes until golden brown. Place on 2 dinner plates with the salad and spoon the remaining sauce over each one. Sprinkle fresh basil on top. Toast baguette slices and serve with the crab cakes.
Tomato and Corn Salad
Divide the salad between 2 dinner plates. Mix corn, tomatoes, and vinaigrette together in a bowl and spoon over the lettuce leaves.
Original reporting: Texarkana Gazette — read the source article.
