Blend together garlic, pine nuts parmesan cheese and salt. Add the cilantro and blend in batches, Add lemon juice and olive oil blend together then trickle in the oil mix set aside in the fridge.
These Crab cakes have become a very popular dish for years in my restaurant. I have a couple of secret house ingredients that I would like to share with you. The lump crab meat takes precedence, the capers and old bay seasoning are some of my personnel touches, the capers are my secret love in the crab cakes. Fresh and vibrant cilantro pesto is looking good, sitting on top. With a dollop of sriracha mayo to add a subtle kick and finishing touch.