The pesto and fontina cheese make these crab cakes unique. The coating of breadcrumbs allows for a thin crunchy exterior. Serve as an appetizer or a main course. Delightful!
Pesto Crab Cakes
- 1 lb crab lump or claw
- 1½ cup breadcrumbs
- 2 eggs
- 1 tbsp mayonnaise
- ¼ cup green onion finely chopped
- 2 tbsp pesto
- 2 tbsp pine nuts
- 2 oz fontina cheese grated
- 2 tbsp olive oil
- 8 oz heavy cream
- salt to taste
- black pepper to taste
- To a large bowl add grated cheese, green onions, crab meat, 1 egg, mayonnaise and pesto. Mix to combine. Taste for seasoning, adjust as needed. Add ½ cup of breadcrumbs. Stir to combine. Refrigerate.
- Add a small amount of olive oil to a hot pan. Add in the pine nuts. Stir frequently. Watch carefully once pine nuts begin to brown, and turn off the heat. Continue to stir as the pine nuts will continue to brown due to the residual heat of the pan. Sprinkle with salt. Transfer into a bowl and set aside.
- To the same pan you used to toast the pine nuts add the cream. Add a ¼ teaspoon of salt and stir. Once the cream begins to thicken reduce the heat. Taste and adjust the seasoning. Add the pesto. Stir. Turn off the heat.
- Using a round mold, or your hands, shape the crab cakes. Only pack the crab cakes lightly, we want them to remain light and not be too dense.
- To a bowl add 1 egg and 1 oz of water. Whisk to combine. Lightly dip each crab cake in the egg wash and then into a bowl of breadcrumbs to evenly coat on all sides.
- Add olive oil into a pan on medium heat. Place crab cakes into the pan. They should not be touching. Flip after about 5 minutes. This will depend on the thickness of your crab cakes. Add extra oil if the pan becomes dry. Cook on the second side for 5 minutes. The internal temperature of the cakes should be at least 145°F.
- To plate spoon about a tablespoon of pesto cream sauce onto the plate. Place crab cakes on top of the sauce and then sprinkle with toasted pine nuts.