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Risotto Crab Cakes with Sun-Dried Tomato Basil Pesto


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  • 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


Servings 4


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.


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