Pesto Crab Cakes
Recipe from Campbell's


Pesto Crab Cakes

by 2  people

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Servings: 8
Prep Time: 10 mins
Total Time: 2 hrs 20 mins
Related Categories: Crab, Crab Cakes, Crab Cakes, Crab Casserole
 
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Ingredients
  • 1  can
    (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
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  • 1/3  cup
    prepared pesto sauce
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  • 2  tbsp.
    drained, chopped pimientos
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  • 1/4  cup
    plain dry bread crumbs
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  • 1  lb.
    refrigerated pasteurized lump crabmeat
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Directions
1.
Stir the soup, 2 tablespoons of the pesto and pimiento in a medium bowl. Add the bread crumbs and crabmeat and mix lightly. Cover and refrigerate for 2 hours.
2.
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.
3.
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.

Tip:
Campbell's Kitchen Tip: Serve these crispy crab cakes with lemon wedges for a refreshing taste.
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