Pesto Crab Cakes
Cream of celery soup and prepared pesto strike just the right balance with lump crabmeat in these absolutely scrumptious crab cakes.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
0.333 cup basil pesto
2 tablespoons drained, chopped pimiento
0.25 cup plain dry bread crumbs
1 pound refrigerated pasteurized lump crabmeat
0.333 cup basil pesto
2 tablespoons drained, chopped pimiento
0.25 cup plain dry bread crumbs
1 pound refrigerated pasteurized lump crabmeat
Instructions
Stir the soup, 2 tablespoons pesto and the pimiento in a medium bowl. Add the bread crumbs and crabmeat and mix lightly. Cover and refrigerate for 2 hours.
Shape the mixture (using a 1/3 cup measuring cup) into 8 (about 1 1/2-inches thick) patties and place them on a rack in a broiler pan.
Heat the broiler. Broil the patties with the top of the patties about 6 inches from the source of the heat for 10 to 12 minutes or until they're browned. Serve the crab cakes with the remaining pesto.
Shape the mixture (using a 1/3 cup measuring cup) into 8 (about 1 1/2-inches thick) patties and place them on a rack in a broiler pan.
Heat the broiler. Broil the patties with the top of the patties about 6 inches from the source of the heat for 10 to 12 minutes or until they're browned. Serve the crab cakes with the remaining pesto.
Pesto Crab Cakes
Cream of celery soup and prepared pesto strike just the right balance with lump crabmeat in these absolutely scrumptious crab cakes.
Directions
Print
Stir the soup, 2 tablespoons pesto and the pimiento in a medium bowl. Add the bread crumbs and crabmeat and mix lightly. Cover and refrigerate for 2 hours.Shape the mixture (using a 1/3 cup measuring cup) into 8 (about 1 1/2-inches thick) patties and place them on a rack in a broiler pan.Heat the broiler. Broil the patties with the top of the patties about 6 inches from the source of the heat for 10 to 12 minutes or until they're browned. Serve the crab cakes with the remaining pesto.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup0.333 cup basil pesto2 tablespoons drained, chopped pimiento0.25 cup plain dry bread crumbs1 pound refrigerated pasteurized lump crabmeat
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