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Appetizers

Pesto Crabcakes

Ingredients:

3 lbs. Lump Crabmeat (cleaned)
1 Cup Mayonnaise
3 Eggs
1 Cup Zucchini (small dice)
1⁄2 Cup Shallot (minced)
3⁄4 Cup Pesto
2 Tbs. Worcestershire
1 Tbs. Tabasco
1⁄4 Cup Mustard
Salt & Pepper (to taste)
2 Cups Panko Breadcrumbs (or as needed)
Panko Breadcrumbs (additional, as needed to coat)



Procedure:

In a large mixing bowl combine the mayonnaise, eggs, zucchini, breadcrumbs, pesto, Worcestershire, Tabasco, mustard, shallots, salt and pepper.
Whisk together until smooth and thick.
Check seasonings.
Gently fold in the crabmeat, form into 1 1⁄2 ounce cakes, coat with panko breadcrumbs and freeze.


Garnishes:
Pesto Sauce (any pesto recipe will do)

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