Prep 15 mins
Cook 20 mins
This recipe is a take off of one of my family favourites. Submitted for the RSC contest. Serve with a nice light salad and crusty slice of bruschetta is nice. The amount of servings really depend on the size you make your patties, I make mine just slightly larger than finger food, or three bite size.
- 2 tablespoons unsalted butter or 2 tablespoons oil
- 2 garlic cloves, finely minced
- 2 shallots, finely minced
- 2 large eggs, beaten
- 1⁄3 cup italian fresh parsley, minced
- 1⁄4 cup Dijon mustard
- 2 tablespoons all-purpose flour
- 1⁄4 cup yellow pepper, fine diced
- 1⁄4 cup red pepper, fine diced
- 1⁄8 teaspoon cayenne pepper
- 300 g asiago cheese, grated
- 1 1⁄2 cups fresh crabmeat, drained well
- 250 g uncooked angel hair pasta (1/2 pound)
- salt and pepper
- canola oil (for frying)
- Set a large pot of water on the stove with 2 teaspoons salt, bring to a boil, and cook the angel hair pasta until al dente. Drain , do not rinse as you need this starchiness to help combine the cakes.
- Place butter or oil in a skillet on medium heat, add the garlic, shallots and reduce heat, do not burn garlic or it will turn bitter and ruin your whole dish. Carmelize till golden. Remove from heat.
- Place mixture in a large mixing bowl add in the eggs, parsley, and mustard, combine well.
- Add in the drained pasta and toss with your clean hands coating all well. Chop the pasta into smaller lengths if desired, into thirds is a nice size.( If you didnt do that before cooking.).
- Add the grated cheese flour diced peppers crab meat,and spices again tossing to combine.
- Heat oil just to cover the bottom of a large shallow skillet. Heat on medium high. Form patties, and fry until golden on each side about 3 minutes , until brown and crispy. Do not overcrowd your skillet this will allow crispiness to occur.
- Drain on paper towels, until serving. These are good warm or room temperature.
- I serve these with a tossed mixed salad, and also make a roasted red pepper and balsamic dip for the cakes and a toasted french bread bruschetta.
- Balsamic Dip is usually 2 roasted red peppers with 1 tablespoon balsamic vinegar dash salt, placed in a blender until pureed or constistency you desire. You may add 1 tablespoon of a light olive oil also in the puree if desired. The oil will give a slight shine.
I was quite impressed with this. I knew I liked the whole concept, but I became doubtful as I tried to form the patties, however; with a little patience I quickly got the hang of making a pattie that held together well, and with very gentle flipping with the spatula they held together and stayed together. This was such a unique pasta dish and I really enjoyed it.
This is by far the most interseting recipe I tried during RSC. Not at all like a traditional crab cake, but good on its own. As I read through the recipe, I really had doubts as to working with the long noodles and all the finely chopped ingredients. I broke the pasta in half. I think breaking it into thirds would have been even better. It's awkward to try to make the patties with the long noodles. I ended up scooping the mix up with a one-cup measure, then trimming the noodle overflow with scissors, and then tipping the cup into the pan, followed by pushing the heap down a little bit with a spatula. That seemed to work out pretty well. The servings are very generous. I scaled back to 2 servings, and had more than enough for 2 of us.