Sun Dried Tomato Crab Cakes
Wintertime has its challenges...and solutions. No high quality fresh, local tomatoes available? Use sun dried tomatoes. Fresh in-season fish like halibut not available? Use crab. And be creative, geographically. Many states and regions have their own traditional recipe for crab cakes like the San Francisco Bay's Dungeness, which is what we use for this recipe; of course Maryland blue crab; and New Orleans (Cajun) sweet lump crabmeat are a few of many choices. And this recipe calls for an Italian twist with capers, parmesan, and basil. Think global, cook local, and seasonal.
- 1 egg
- ½ cup mayonnaise
- 2 tbsp Bella Sun Luci Sun Dried Tomato Pesto with Whole Pine Nuts
- 2 tsp capers
- ¼ tsp garlic powder
- 1 teaspoon fresh lemon juice
- 1 tbsp grated Parmesan
- 1 tbsp fresh parsley, chopped
- 1 tbsp Fresh Basil chopped
- ½ cup Italian bread crumbs
- 1 lb jumbo lump crabmeat (lump can also be used)
- Preheat oven to 350 degrees.
- In medium bowl mix all ingredients, except breadcrumbs and crab meat.
- Once mixture is blended throughly add bread crumbs and crabmeat.
- Then fold into egg mixture gently with hands or spatula trying not to break up crabmeat lumps.
- Spray baking sheet with oil.
- Form crab cakes into 6 large balls each approximately 4 oz and spray the tops with cooking spray.
- Bake for 20 minutes or until internal temperature is 155 degrees.
- Turn on Broiler and broil on high for approximately 1 minute or until tops are golden brown.
- Serves 3 people, 2 crab cakes each.