Angel Asiago Crab Cakes Recipe

Ingredients for Angel Asiago Crab Cakes

• Unsalted Butter
• Garlic Cloves
• 2 shallots, finely chopped
• 2 large eggs
• Fresh Parsley
• Dijon Mustard
• All Purpose Flour
• Yellow Pepper
• Red Pepper
• Cayenne Pepper
• Asiago Cheese
• Fresh Crabmeat
• 8 ounces angel hair pasta
• Salt And Pepper
• Canola Oil

How to Make Angel Asiago Crab Cakes

1. Bring a large pot of salted water (2 teaspoons salt) to a boil. Add 8 ounces of angel hair pasta and cook until al dente.
2. Drain the pasta, reserving the starchy pasta water. Do not rinse.
3. In a skillet over medium heat, melt 2 tablespoons of butter or oil. Add 2 minced cloves of garlic and 2 finely chopped shallots. Reduce heat to low and cook until softened and lightly golden, being careful not to burn the garlic.
4. Remove the garlic and shallot mixture from heat.
5. In a large bowl, whisk together 2 large eggs, 1/4 cup chopped fresh parsley, and 1 tablespoon Dijon mustard.
6. Add the drained pasta to the bowl and gently toss with your hands until well coated.
7. Chop the pasta into smaller, bite-sized pieces (approximately thirds).
8. Add 1 cup grated Asiago cheese, 1/4 cup all-purpose flour, 1/2 cup diced bell peppers (any color), 1 pound lump crab meat, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the bowl. Gently toss to combine.
9. Heat 2 tablespoons of oil in a large, shallow skillet over medium-high heat.
10. Form the mixture into small patties (slightly larger than finger food, or three-bite size).
11. Carefully place the patties in the hot skillet, ensuring not to overcrowd. Fry for approximately 3 minutes per side, until golden brown and crispy.
12. Drain the cooked crab cakes on paper towels.
13. Serve warm or at room temperature. Enjoy with a mixed green salad and balsamic roasted red pepper dip.
14. **For the Balsamic Roasted Red Pepper Dip:** Roast 2 red bell peppers until charred. Peel, seed, and blend with 1 tablespoon balsamic vinegar, a pinch of salt, and optionally, 1 tablespoon of light olive oil until smooth.