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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Crab Cakes with Pesto Cream Sauce Recipe

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This recipe for Crab Cakes with Pesto Cream Sauce is from The Half Dollar Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crab Cakes:
4 ounces lump crab meat
2 tablespoons diced red pepper
1 tablespoons sliced green onion
Creole seasoning, to taste
2 ounces mayonnaise or bechamel sauce
Bread crumbs, as needed
Canola oil, to pan fry

Pesto Cream Sauce:
4 ounces heavy cream
1 tablespoon basil pesto
Salt and black pepper, to taste
Directions:
Directions:
Crabcakes:
1. In a bowl, gently combine ingredients thoroughly, being careful not to break up the crab meat.
2. Bind with just enough bread crumbs necessary and form into cakes. Should be thick, like hockey pucks.
3. Add oil to the pan and heat.
4. Coat with bread crumbs.
5. Place crab cakes into pan and pan fry, turning once, until they are golden brown.

Pesto Cream Sauce:
1. Add cream to pan and cook, reducing cream to sauce consistency.
2. Add pesto
3. Season with salt and pepper. Serve warm.
Number Of Servings:
Number Of Servings:
2 servings
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
from the kitchen of David Moeller, Cooking at the Cottage

 

 

 

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