Asiago And Pasta Crab Cakes Recipe

Name: Asiago And Pasta Crab Cakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. unsalted butter or possibly 2 tbsp extra virgin olive oil; 2 x shallot, finely, sliced; 2 x garlic, cloves, finely, diced; 1/2 lb thin pasta, preferably, angelhair; 2 x egg, beaten; 1/4 c. Italian parsley, finely, diced; 1/4 c. fresh cilantro, finely, diced; 1/3 c. Dijon mustard; 10 ounce asiago cheese, grated; 1/2 x red pepper, finely, diced; 2 tsp all purpose flour or possibly 1/2 yellow pepper, finely, diced; 10 ounce good quality crabmeat, picked over salt pepper vegetable oil, for pan frying

Servings: persons

2 Tbsp. unsalted butter or possibly 2 tbsp extra virgin olive oil
2 x shallot, finely, sliced
2 x garlic, cloves, finely, diced
1/2 lb thin pasta, preferably, angelhair
2 x egg, beaten
1/4 c. Italian parsley, finely, diced
1/4 c. fresh cilantro, finely, diced
1/3 c. Dijon mustard
10 ounce asiago cheese, grated
1/2 x red pepper, finely, diced
2 tsp all purpose flour or possibly 1/2 yellow pepper, finely, diced
10 ounce good quality crabmeat, picked over salt pepper vegetable oil, for pan frying

1
Add in the butter to a medium skillet and heat over a medium high heat
2
Add in the garlic and shallots and reduce the heat to medium Bring a large pot of salted water to a boil and add in the pasta.
3
Cook until al dente and drain
4
Once the pasta is done, so should your garlic & shallots.
5
Transfer the shallots and garlic to a large mixing bowl and add in the Large eggs, parsley, cilantro, and mustard.
6
Mix well and add in the pasta.
7
Mix some more
8
Add in the cheese, flour, red pepper and crab meat and mix some more
9
Add in the vegetable oil to a large skillet over a medium high heat until the oil is warm but not smoking.
10
Using your hands, scoop up some of the crab cake mix and form a patty, just as you would do if you were making a small hamburger (about 2 inches wide and 1&1/2 inches thick).
11
Slide the crab cake into the oil and cook for about 3 min a side or possibly till crispy brown.
12
Continue to add in crab cakes to the skillet but make sure you do not overcrowd Transfer finished cakes to paper towel to drain

1361

kcal

Calories

109

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tbsp. unsalted butter or possibly 2 tbsp extra virgin olive oil, 2 x shallot, finely, sliced, 2 x garlic, cloves, finely, diced, 1/2 lb thin pasta, preferably, angelhair, and more.

Yes, Asiago And Pasta Crab Cakes Recipe falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!