Sauce:
1/2 cup mayonnaise or reduced-fat mayonnaise
2 tablespoons purchased pesto

Crab Cakes:
1 lb. fresh lump crabmeat, cleaned and rinsed, or imitation crabmeat (surimi), shredded*
1/2 cup Progresso® Italian Style Bread Crumbs
1/3 cup mayonnaise or reduced-fat mayonnaise
2 tablespoons purchased pesto
1 egg, beaten
2 tablespoons olive oil

Garnish, if Desired:
Italian plum tomato slices
Fresh basil sprigs
Julienne-cut sun-dried tomatoes

1. In small bowl, combine sauce ingredients; mix well. Cover; refrigerate until serving time.
   
2. 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.
   
3. 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 as desired.
   
Tips:
To substitute for fresh crabmeat, canned crabmeat, drained, or frozen crabmeat, thawed and drained, can be used.

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