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Pesto Crab Cakes

Pesto Crab Cakes

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Cream of celery soup and prepared pesto strike just the right balance with lump crabmeat in these absolutely scrumptious crab cakes.

serves 8 people

Ingredients

cost per recipe: $7.35

The price is determined by the national average.

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup

  • 1/3

    cup basil pesto

  • 2

    tablespoons drained, chopped pimiento

  • 1/4

    cup plain dry bread crumbs

  • 1

    pound refrigerated pasteurized lump crabmeat

view nutrition info

How to Make It

Stir the soup, 2 tablespoons pesto and the pimiento in a medium bowl. Add the bread crumbs and crabmeat and mix lightly. Cover and refrigerate for 2 hours. Shape the mixture (using a 1/3 cup measuring cup) into 8 (about 1 1/2-inches thick) patties and place them on a rack in a broiler pan. Heat the broiler. Broil the patties with the top of the patties about 6 inches from the source of the heat for 10 to 12 minutes or until they're browned. Serve the crab cakes with the remaining pesto.
Step 1

Stir the soup, 2 tablespoons pesto and the pimiento in a medium bowl. Add the bread crumbs and crabmeat and mix lightly. Cover and refrigerate for 2 hours.

Step 2

Shape the mixture (using a 1/3 cup measuring cup) into 8 (about 1 1/2-inches thick) patties and place them on a rack in a broiler pan.

Step 3

Heat the broiler. Broil the patties with the top of the patties about 6 inches from the source of the heat for 10 to 12 minutes or until they're browned. Serve the crab cakes with the remaining pesto.

Recipe Tips

  • Serving Suggestion: Serve these crispy crab cakes with lemon wedges for a refreshing taste.

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Made With
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

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(10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup

Buy Now

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