Delight in savory crab cakes kissed by a vibrant malunggay pesto, where coastal flavors meet Filipino zest for a culinary celebration.
Place all ingredients in a blender or food processor and blend until combined.
Transfer to a medium sized pan over medium heat. Cook for a few minutes with all-purpose cream and tomatoes. Set aside.
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.
Heat oil in a skillet and cook the patties. Flip carefully to cook the other side.
On a plate, spoon the pesto on top of the crab cakes. Add a dollop with sour cream and sprinkle paprika.