Asiago And Pasta Crab Cakes Recipe
Servings: 6
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
Directions
- Add in the butter to a medium skillet and heat over a medium high heat
- 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. Cook until al dente and drain
- Once the pasta is done, so should your garlic & shallots. Transfer the shallots and garlic to a large mixing bowl and add in the Large eggs, parsley, cilantro, and mustard. Mix well and add in the pasta. Mix some more
- Add in the cheese, flour, red pepper and crab meat and mix some more
- Add in the vegetable oil to a large skillet over a medium high heat until the oil is warm but not smoking. 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). Slide the crab cake into the oil and cook for about 3 min a side or possibly till crispy brown. Continue to add in crab cakes to the skillet but make sure you do not overcrowd Transfer finished cakes to paper towel to drain
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 6 servings | |
| Calories 259 | |
| Calories from Fat 62 | 24% |
| Total Fat 7.06g | 9% |
| Saturated Fat 3.15g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 340mg | 14% |
| Potassium 339mg | 10% |
| Total Carbs 30.69g | 8% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.62g | 1% |
| Protein 17.42g | 28% |
