Pesto Crab Cakes

Cream of celery soup and prepared pesto strike just the right balance with lump crabmeat in these absolutely scrumptious crab cakes.

Directions

Stir the soup, 2 tablespoons pesto and the pimiento in a medium bowl. Add the bread crumbs and crabmeat and mix lightly. Cover and refrigerate for 2 hours.

Shape the mixture (using a 1/3 cup measuring cup) into 8 (about 1 1/2-inches thick) patties and place them on a rack in a broiler pan.

Heat the broiler. Broil the patties with the top of the patties about 6 inches from the source of the heat for 10 to 12 minutes or until they're browned. Serve the crab cakes with the remaining pesto.

Ingredients

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
0.333 cup basil pesto
2 tablespoons drained, chopped pimiento
0.25 cup plain dry bread crumbs
1 pound refrigerated pasteurized lump crabmeat

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