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Pesto Crab Cakes Absolutely Scrumptious
Food & Drink
Crabmeat and pesto, just the right balance.
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1/3 cup pesto sauce
2 tablespoons drained, chopped pimientos
1/4 cup plain dry bread crumbs
1 pound refrigerated pasteurized lump crabmeat
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.