By Linda Gassenheimer
Tribune News Service
I decided to give my usual Maryland-style crab cakes a fresh twist by incorporating a vibrant new flavor. A touch of pesto blended into the mayonnaise adds a bright note that complements the sweetness of the crab without overpowering it. Finished with a sprinkle of fresh basil, the cakes feel light, fragrant, and perfect for warm weather.
I paired them with a colorful tomato and corn salad, for an easy, refreshing start-of summer dinner bursting with flavor and texture.
Helpful Hints
- Imitation crab can be used.
- Any type of whole wheat bread can be used.
- Defrost corn by running under hot water or microwave for a minute.
Countdown
- Make salad
- Male crab
Shopping List
To buy: 1 bottle reduced fat mayonnaise, 1 small bottle reduced-fat pesto sauce, 1 pound lump crabmeat, 1 container plain panko breadcrumbs, 1 can olive oil spray, 1 bunch fresh basil, 1 bag washed, ready-to eat salad, 1 bag frozen corn kernels, 2 plum tomatoes, 1 bottle reduced fat vinaigrette dressing, 1 small whole wheat baguette
Staples: egg, salt, and black peppercorns
Pesto Crab Cakes
Serves 2
- 4 tablespoons reduced fat mayonnaise
- 2 tablespoons reduced-fat prepared pesto sauce
- 1 egg
- 3/4 pound lump crabmeat cleaned and rinsed
- 2 tablespoons plain panko breadcrumbs
- Salt and freshly ground black pepper
- Olive oil spray
- 2 tablespoons fresh basil leaves
- 2 slices whole wheat baguette
Mix mayonnaise and pesto sauce in small bowl and set aside. Drain crab meat and place in a large mixing bowl. Add the breadcrumbs, egg and half the mayonnaise pesto sauce mixture. Add salt and pepper to taste. Mix well. Shape into 2 crab cakes about 4 inches in diameter. Heat a medium size skillet over medium high heat and spray with olive il spray. Add the crab cakes and cook 4 minutes. Turn them over and cook another 4 minutes until golden brown. Place on the 2 dinner plates with the salad and spoon remaining sauce over each one. Sprinkle the fresh basil on top. Toast baguette slices and serve with the crab cakes.
Per serving: 461 calories (42 percent from fat), 21.5 g fat (3.6 g saturated, 7.0 g monounsaturated), 228 mg cholesterol, 39.3 g protein, 24.1 g carbohydrates, 1.8 g fiber, 1057 mg sodium.
Tomato and Corn Salad
Serves 2
- 2 cups washed, ready-to-eat salad
- 1 cup frozen corn kernels
- 1 cup plum tomatoes cut into 1/4-inch pieces
- 2 tablespoons reduced fat vinaigrette dressing
Divide salad between 2 dinner plates. Mix corn, tomatoes, and vinaigrette together in a bowl and spoon over the lettuce leaves.
Per serving: 95.8 calories (17.1 percent from fat), 1.8 g fat (0.2 g saturated, 0.5 g monounsaturated), 1 mg cholesterol, 3.5 g protein, 19.9 g carbohydrates, 3.6 g fiber, 15 mg sodium.
Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com. Copyright 2026 Tribune Content Agency, LLC
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