Pesto Crab Cakes - Just Cook with Michael
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
Ingredients
- 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)
