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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. Linda Gassenheimer/TNS
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 [email protected]. Copyright 2026 Tribune Content Agency, LLC
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