Crab Cakes Italiano

What started as something ‘cute’ to bring to a family reunion (the “Crabb” family), turned into a tradition. I am no longer allowed to bring any other food aside from these crab cakes that I’ve been making for at least 7 years in a row. This recipe is doubled to make enough, but really I think it’s easier to make as is.

I’ve had this crab cake recipe so long I’m not even sure where it came from. Regardless, it makes the BEST crab cakes I’ve ever had. So good that I’m not even waiting for the reunion this year – we’re having it for supper tonight!

Crab Cakes Italiano

1/2 cup mayo
2 Tablespoons pesto

Crab Cakes
1 lb crab meat (I use imitation)
1/2 cup Italian style bread crumbs
2 Tablespoons pesto (check around the pasta section at the store)
1 egg, beaten
2 Tablespoons olive oil

1. Mix sauce, refrigerate

2. Combine crab cake ingredients, except oil. Using 1/2 measuring cup, shape into eight 3-inch patties.

3. Heat oil over med heat. Cook 4-5 minutes on each side or until golden brown and thoroughly cooked.

Easy right? I layer them in a baking dish when I take them to the reunion and they travel well. Although I always seem to bring home some of the sauce since not everyone likes it. Pesto use to be a hard ingredient to find and several years ago I’d have to make a trip to the city to the specialty Italian shop, but lately I’ve been finding it in the regular grocery store. I’ve even seen it in dry mix packets where all you do is add oil (which is what my dad returned from the store with one year when I had sent him to fetch it while making them at his house…he had never heard of pesto before!). This is a great option if you only need pesto just for this recipe.

I’m getting hungry just thinking of them, and can’t wait to have them for supper!


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