Calabrian Pesto Crab Cakes

Ingredients:
  • 1 lb jumbo lump crab meat
  • 1/2 cup panko breadcrumbs
  • 1/4 cup mayonnaise
  • 1 large egg
  • 1 tbsp Dijon mustard
  • 1 tbsp MOV Organic White Balsamic
  • 1 tsp lemon zest
  • 2 tbsp green onions, finely sliced
  • 2 tbsp fresh parsley, chopped
  • ½ tsp kosher salt
  • ¼ tsp fresh cracked black pepper
  • 4 tbsp MOV Spicy Calabrian Pesto Olive Oil
  • lemon wedges
  • extra chopped parsley
Directions:
In a bowl whisk together – mayonnaise, egg, Dijon mustard, MOV White Balsamic and lemon zest.

Stir in the green onions, parsley, salt, and pepper.

Add the crab and panko. Gently fold together just until combined careful to keep the crab in large pieces so the cakes stay tender.

Shape into 6-8 crab cakes, about 1 inch thick. Place on a tray and refrigerate 30 minutes to help them hold together.

Heat Spicy Calabrian Pesto Olive Oil in a skillet over medium heat.

Cook crab cakes for 4 minutes per side until golden brown and crisp.

Serve topped with parsley, lemon wedge and remoulade.
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​​Enjoy!