Cooking Directions

• Stir the soup, 2 tablespoons pesto and the pimiento in a medium bowl. Add the bread crumbs and crabmeat and mix lightly. Cover and refrigerate for 2 hours.
• Shape the mixture (using a 1/3 cup measuring cup) into 8 (about 1 1/2-inches thick) patties and place them on a rack in a broiler pan.
• Heat the broiler. Broil the patties with the top of the patties about 6 inches from the source of the heat for 10 to 12 minutes or until they're browned. Serve the crab cakes with the remaining pesto.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
• 0.333 cup basil pesto
• 2 tablespoons drained, chopped pimiento
• 0.25 cup plain dry bread crumbs
• 1 pound refrigerated pasteurized lump crabmeat