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    You are in: Home / Recipes / Crab Cakes Italiano Recipe
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    Crab Cakes Italiano

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    mailbelle's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    Crab Cakes

    Directions:

    1. 1
      In small bowl, combine sauce ingredients; mix well. Cover; refrigerate until serving time.
    2. 2
      In large bowl, combine all crab cake ingredients except olive oil; mix well. Using 1/3 cup mixture for each, shape into eight 3-inch patties.
    3. 3
      Heat oil in large nonstick skillet over medium heat until hot. Add patties; cook 4 to 5 minutes on each side or until golden brown and thoroughly cooked. Drain on paper towels. Serve crab cakes topped with sauce. Garnish as desired.

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    Nutritional Facts for Crab Cakes Italiano

    Serving Size: 1 (97 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 210.4
     
    Calories from Fat 118
    56%
    Total Fat 13.1 g
    20%
    Saturated Fat 2.0 g
    10%
    Cholesterol 77.0 mg
    25%
    Sodium 398.2 mg
    16%
    Total Carbohydrate 10.7 g
    3%
    Dietary Fiber 0.3 g
    1%
    Sugars 2.0 g
    8%
    Protein 12.1 g
    24%

    The following items or measurements are not included:

    pesto sauce

    pesto sauce

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