Pesto Crab Cakes
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
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Cooking tools:
- Round mold
- Instant-read thermometer
- Kitchen scale
- Grater
- Mixing bowl
- Skillet
- Whisk
- Chef's knife
- Cutting board
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Plate
- Stove
- Oven mitt
- Refrigerator
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)
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