I decided to give my usual Maryland-style crab cakes a fresh twist by incorporating a vibrant new flavor. A touch of pesto blended into the mayonnaise adds a bright note that complements the sweetness of the crab without overpowering it. Finished with a sprinkle of fresh basil, the cakes feel light, fragrant and perfect for warm weather.

I paired them with a colorful tomato and corn salad, for an easy, refreshing start-of summer dinner bursting with flavor and texture.

HELPFUL HINTS:

Imitation crab can be used.

Any type of whole wheat bread can be used.

Defrost corn by running under hot water or microwave for a minute.

COUNTDOWN:

Make salad

Male crab

SHOPPING LIST:

To buy: 1 bottle reduced fat mayonnaise, 1 small bottle reduced-fat pesto sauce, 1 pound lump crabmeat, 1 container plain panko breadcrumbs, 1 can olive oil spray, 1 bunch fresh basil, 1 bag washed, ready-to eat salad, 1 bag frozen corn kernels, 2 plum tomatoes, 1 bottle reduced fat vinaigrette dressing, 1 small whole wheat baguette

Staples: egg, salt and black peppercorns

Pesto Crab Cakes

Recipe by Linda Gassenheimer

4 tablespoons reduced fat mayonnaise

2 tablespoons reduced-fat prepared pesto sauce

1 egg

3/4 pound lump crabmeat cleaned and rinsed

2 tablespoons plain panko breadcrumbs

Salt and freshly ground black pepper

Olive oil spray

2 tablespoons fresh basil leaves

2 slices whole wheat baguette

Mix mayonnaise and pesto sauce in small bowl and set aside. Drain crab meat and place in a large mixing bowl. Add the breadcrumbs, egg and half the mayonnaise pesto sauce mixture. Add salt and pepper to taste. Mix well. Shape into 2 crab cakes about 4 inches in diameter. Heat a medium size skillet over medium high heat and spray with olive il spray. Add the crab cakes and cook 4 minutes. Turn them over and cook another 4 minutes until golden brown. Place on the 2 dinner plates with the salad and spoon remaining sauce over each one. Sprinkle the fresh basil on top. Toast baguette slices and serve with the crab cakes.

Yield 2 servings.

Per serving: 461 calories (42 percent from fat), 21.5 g fat (3.6 g saturated, 7.0 g monounsaturated), 228 mg cholesterol, 39.3 g protein, 24.1 g carbohydrates, 1.8 g fiber, 1057 mg sodium.

Tomato and Corn Salad

Recipe by Linda Gassenheimer

2 cups washed, ready-to-eat salad

1 cup frozen corn kernels

1 cup plum tomatoes cut into 1/4-inch pieces

2 tablespoons reduced fat vinaigrette dressing

Divide salad between 2 dinner plates. Mix corn, tomatoes and vinaigrette together in a bowl and spoon over the lettuce leaves.

Yield 2 servings.

Per serving: 95.8 calories (17.1 percent from fat), 1.8 g fat (0.2 g saturated, 0.5 g monounsaturated), 1 mg cholesterol, 3.5 g protein, 19.9 g carbohydrates, 3.6 g fiber, 15 mg sodium.

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