Risotto Crab Cakes with Sun-Dried Tomato Pesto
LoveThatFood
Yield:   4-8 servings (2 crab cakes per serving), depending on size of crab cakes
Cook Time:  About 17 minutes
Tips:   To reheat, place in a 400° oven for about 10 minutes or until heated through and sizzling. If a thinner pesto is desired, stir in additional olive oil (about 1 tablespoon at a time until desired consistency is reached). Crab cakes may be formed in advance and stored in the refrigerator. Crab cakes may also be cooked in advance and stored in refrigerator or freezer, then reheated in the oven as mentioned previously.
Suggestion:   Delicious with a salad or a side of steamed or stir-fried vegetables.
Ingredients
  • Pesto

  • 1/2 cup pine nuts (or 1 2-oz. bag)
  • 2 oz. fresh basil leaves (1-2 bunches)
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup olive oil (or more as needed for desired consistency)
  • 2 tablespoons chopped sun-dried tomatoes (dry or oil-packed)
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup grated Parmesan cheese

  • Crab Cakes
  • 2 tablespoons minced onion
  • 1/2 cup diced red bell pepper
  • 4 tablespoons olive oil, plus more for frying crab cakes
  • 2 cups prepared risotto, cooled
  • 2 cups panko, plus more for coating
  • 4 teaspoons Dijon mustard (1 tablespoon plus 1 teaspoon)
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons chopped parsley
  • 1/2 cup mayonnaise
  • 1/2 teaspoon salt
  • 1 lb. fresh crab meat (or 3 6-oz. cans, drained)
Directions
Pesto

Combine all ingredients except olive oil in a food processor and process to a coarse paste. Through the top opening of the food processor, add the olive oil while continuing to process. Add more olive oil (1 tablespoon at a time) if a thinner consistency is desired.

Crab Cakes

Sauté onion and bell pepper in 1/4 cup of oil over medium heat until soft but not browned. Remove from heat.

In a large mixing bowl, combine onions and peppers, risotto, panko, Dijon mustard, lemon juice, parsley, mayonnaise and salt. Gently fold in crab just until blended.

Form crab cakes into patties using 1/2 to 1 cup mixture for each, depending on size of crab cakes desired (photo above shows crab cakes made with 3/4 cup of mixture). Coat with panko by sprinkling over tops and bottoms and gently pressing. (Sides may be coated with panko, too, if desired, though they will likely not be browned while cooking.)

Add enough olive oil to coat the bottom of a large skillet and heat over medium-high heat. Carefully place crab cakes in skillet and cook until tops and bottoms turn golden brown (about 2-3 minutes per side), being careful to flip crab cakes over gently to prevent them from crumbling.

Top crab cakes with pesto or serve on the side.

See "Tips" above for preparing in advance and reheating leftovers.