Crab Cakes Italiano

Ingredients:

½ cup light mayo
2 Tbsp purchased pesto
1 lb. fresh lump crabmeat, cleaned & rinsed
½ cup Italian-style dry bread crumbs
1/3 cup light mayo
2 Tbsp purchased pesto
1 egg, beaten
2 Tbsp olive oil

Preparation:

In a small bowl, combine first two ingredients; mix well. Cover; refrigerate until serving time. In large bowl, combine all crab cake ingredients except olive oil; mix well. Using 1/3 cup mixture for each, shape into eight 3-inch patties. Heat oil in large nonstick skillet over medium heat until hot. Add patties; cook 4 to 5 minutes on each side or until golden brown and thoroughly cooked. Drain on paper towels. Serve crab cakes topped with sauce. Garnish with plum tomato slices, fresh basil sprigs and julienne-cut sundried tomatoes, if desired.