Crab Cakes with Sun-Dried Tomato Mayonnaise

Purchased crab cakes become homemade when paired with flavored mayo and fresh cilantro. MORE+ LESS-

By Pillsbury Kitchens

May 20, 2013

Ingredients

tablespoons purchased light sun-dried tomato mayonnaise

teaspoon chopped fresh cilantro

1/4

teaspoon garlic powder

frozen prepared crab cakes (about 2 oz. each)

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1

In small bowl, combine mayonnaise, cilantro and garlic powder; mix well. Set aside.
2

Heat crab cakes as directed on package. Serve crab cakes with tomato mayonnaise mixture.

Crab cakes are available frozen in the seafood department. Ask the seafood manager if you need assistance in finding them.
Fish cakes can be used in place of the crab cakes.
Serve this recipe with a green salad, steamed fresh vegetable medley and lemon sorbet.