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Crab Cakes with Malunggay Pesto Cream

Yields1 ServingTotal Time15 mins

Delight in savory crab cakes kissed by a vibrant malunggay pesto, where coastal flavors meet Filipino zest for a culinary celebration.

Malunggay Pesto
 1 cup fresh basil leaves
 ½ cup malunggay leaves
 ½ cup almonds
 ¾ cup Parmesan cheese
 2 garlic clovesminced
 ½ cup extra virgin olive oil
 ½ cup all-purpose cream
 1 medium tomatochopped
Crab Cakes
 1 ½ cups cooked crab meat
 1 egg
 1 egg white
 juice of 1 calamansi juice
 1 tbsp butter
 1 tsp liquid seasoning
 5 leekschopped finely
 1 cup breadcrumbsplus more, if needed
 salt to season
 ground pepper to season
Garnish
 ½ cup sour cream
 paprika
Malunggay Pesto
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
3

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.

4

Heat oil in a skillet and cook the patties. Flip carefully to cook the other side.

Assembly
5

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