Crab Cakes & Pasta

Crab Cake Pasta

I hope everyone had a wonderful National Margarita day this past Friday. My family and I certainly did {with a little help from our Margaritaville Machine, lol!}

There’s nothing better than getting the fam around the table, enjoying great food and cocktails, telling stories and making each other laugh. While sipping on our libations we nibbled on some crab cakes with adobo remoulade.

Because we had a few crab cakes left over, I thought I could re-invent them into another dish for us to enjoy for lunch. Today they became crabby pasta.

Below are both recipes to enjoy with your fave cocktail!

Crab Cakes

For the Crab Cakes

Ingredients:
1 lb lump crab meat
1 lb crab meat {like claw, backfin, etc.}
1 cup breadcrumbs {I used Italian style}, divided
2 eggs
1/4 cup mayonnaise
2 Tablespoons creole mustard
1/2 cup onion, finely chopped
1/4 cup red bell pepper, finelychopped
2 cloves garlic, minced
About 5 green onions, sliced
3 Tablespoons butter, divided
2 Tablespoons olive oil, divided
1 cup panko bread crumbs
Salt & pepper to taste
Remoulade {recipe follows}
Lemons/Limes

Directions:
Carfeully pick through the crab meat to ensure there are no shells, place in a large mixing bowl and place in the fridge.
In a saute pan over medium-low heat, melt 1 Tablespoon of butter. Add the onion and bell pepper and saute for about 5 minutes. Add the garlic and cook one minute longer. Place in a bowl and allow to cool.
In another mixing bowl, add the mayo, mustard, eggs and green onions and mix well.
In the bowl with the crab, add the mayo mixture and 1/2 cup of the Italian breadcrumbs. Carefully mix/fold the ingredients together. You want to handle the mixture with care so they lump crab meat stays in tact {there’s no need to waste good money on lump crab meat if it is going to get stirred to the point of being shreds.}
When the ingredients are all combined, form into cakes of desired size and thickness. I made 8 extra large cakes and about 5 small ones.
Preheat oven to 350 degrees.
In a bowl, combine remaining Italian style breadcrumbs and the panko breadcrumbs, season with salt and pepper and mix well.
In a large saute pan, melt 1 Tablespoon of butter and 1 Tablespoon olive oil over medium heat.
Coat both sides of each crab cakes with the breadcrumb mix and place in the saute pan. {I had to cook my crab cakes in two groups, adding more butter and olive oil for the second batch.}
When the crab cakes are seared to golden brown on each side, place them on a baking sheet. When all the crab cakes have been seared, place them in the preheated oven and cook for about 10 more minutes to cook though {time varies on size and thickness.}
Serve with remoulade.

For the Adobo Remoulade

Ingredients:
1 cup mayonnaise
2 Tablespoons capers, coarsley chopped
About 6 bread and butter pickles, finely chopped
1 teaspoon adobo sauce
A squeeze of lemon
Salt & pepper to taste

Directions:
Combine all ingredients and mix well.

Crab Cake Pasta

For the Crab Cake Pasta

Ingredients:
Left over crab cakes {I had 1 large and 3 small ones left over}
1 box capellini pasta
1 shallot, finely chopped
2 cloves garlic, minced
2 Tablespoons butter, divided
1 Tablespoon, plus 1 teaspoon extra-virgin olive oil, divided
1/4 cup dry white wine
1 lemon
1 Tablespoon dried basil {Or several fresh leaves, chopped}
1/4 cup grated parmesan cheese
Salt & pepper

Directions:
Heat oven to 350 to reheat the crab cakes {heat for about 10 minutes.}
Bring a large pot of salted water to a boil and cook pasta to al dente, then set aside.
In a saute pan over medium-low heat, add 1 Tablespoon of each the butter and olive oil. When butter has melted add shallot and cook for a couple of minutes. Add garlic and cook for a minute longer. Add wine and cook until reduced by half. Add herbs, salt and pepper and the remaining butter and olive oil to the pan and cook long enough just to melt the butter. Add the Pasta and parmesan cheese and toss to coat.
Add the crab cakes and toss to break up crab cakes and distribute throughout the pasta.

Crab Cake Pasta

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