Cream of celery soup and prepared pesto strike just the right balance with lump crabmeat in these absolutely scrumptious crab cakes.
cost per recipe: $7.35
The price is determined by the national average.
can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
cup basil pesto
tablespoons drained, chopped pimiento
cup plain dry bread crumbs
pound refrigerated pasteurized lump crabmeat
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.