Risotto Crab Cakes with Sun-Dried Tomato Basil Pesto

By flour_arrangements

Ingredients

• Pesto:
• 2 tablespoons minced onion
• 1/2 cup diced red bell pepper
• 5-6 tablespoons oilve oil
• 2 cups prepared risotto, cooled
• 2 cups Panko (Japanese bread crumbs), plus more for coating
• 4 teaspoons Dijon mustard
• 2 tablespoons lemon juice
• 2 tablespoons chopped parsley
• 1/2 cup mayonnaise
• 1/2 teaspoon salt
• 16 ounces Phillips Crab Meat
• 1/2 cup pine nuts, toasted
• 1-2 bunches (2 ounces) basil
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 4 tablespoons olive oil
• 2 tablespoons chopped oil-packed sun-dried tomatoes
• 2 tablespoons lemon juice
• 1/2 cup grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

To prepare pesto, combine all ingredients in a blender or processor and grind to a coarse paste.

To prepare crab cakes, saute onion and bell pepper in 4 tablespoons oil over medium heat until soft but not browned.

In a bowl, mix onions and peppers, risotto, panko, mustard, lemon juice, parsley, mayonnaise and salt. Fold in crab.

Form crab cakes using 1 cup mixture for each. Coat with panko.

Heat 1-2 tablespoons oil in a saute pan over medium-high heat. Cook crab cakes 2-3 minutes per side, or until golden.

Top crab cakes with pesto.

Makes 4 servings.