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Makes 3 servings
Preparation time: 15 minutes


1 cup fresh basil leaves, washed
½ cup malunggay leaves, washed
½ cup almonds
¾ cup parmesan cheese
2 cloves garlic, minced
½ cup extra virgin olive oil
1/2 cup all purpose cream
1 medium tomato, diced

Crab Cake:
1 1/2 cups cooked crab meat
1 piece egg
1 piece egg white
1 piece calamansi, juiced
1 tablespoon butter
1 teaspoon liquid seasoning
5 stalks leeks, chopped finely
1 cup bread crumbs (add more if needed)
Salt and pepper to taste

Sour cream


1. Place all ingredients in a blender or food processor and blend until combined.
2. Transfer to a medium sized pan over medium heat. Cook for a few minutes with all-purpose cream and tomatoes. Set aside.

Crab Cakes:
1. Combine all ingredients on a bowl. Gently mix until combined. Add more bread crumbs if mixture is too soft, or place in the refrigerator until firm. Form into patties. Makes about 5 patties.
2. Heat oil in a skillet and cook the patties. Flip carefully to cook the other side.

1. On a plate, spoon the pesto on top of the crab cakes. Add a dollop with sour cream and sprinkle paprika.

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