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I'm drawn to any recipe with pesto in it! There's pesto in the crab cakes and in the sauce. You can use real or imitation crabmeat (surimi) in these. Garnish with fresh basil leaves, Italian plum tomato slices, or julienned sun-dried tomatoes if desired. This recipe is from the 1998 Pillsbury Bake-Off.
Units: US | Metric
Serving Size: 1 (97 g)
Servings Per Recipe: 8
The following items or measurements are not included: