Angel Asiago Crab Cakes

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.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 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)

Directions

1. 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.
2. 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.
3. Place mixture in a large mixing bowl add in the eggs, parsley, and mustard, combine well.
4. 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.).
5. Add the grated cheese flour diced peppers crab meat,and spices again tossing to combine.
6. 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.
7. Drain on paper towels, until serving. These are good warm or room temperature.
8. 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.
9. 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.