Ingredients for Angel Asiago Crab Cakes
- 2 tablespoons butter
- 2 cloves garlic
- 2 shallots
- 2 large eggs
- 1/4 cup fresh parsley
- 1 tablespoon Dijon mustard
- 1/4 cup all-purpose flour
- 1/2 cup diced yellow bell pepper
- 2 red bell peppers (for dip) and 1/2 cup diced red bell pepper (for crab cakes)
- Cayenne Pepper
- 1 cup grated Asiago cheese
- 1 lb lump crabmeat
- 8 ounces angel hair pasta
- Salt: 2 teaspoons (for pasta water), 1/2 teaspoon (for crab cakes), 1 pinch (for dip); Black Pepper: 1/4 teaspoon (for crab cakes)
- 2 tablespoons (optional, for garlic/shallots), 2 tablespoons (for frying)
- 1 tablespoon balsamic vinegar
- 1 tablespoon light olive oil (optional)
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How to Make Angel Asiago Crab Cakes
- 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.
- Drain the pasta, reserving the starchy pasta water. Do not rinse.
- 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.
- Remove the garlic and shallot mixture from heat.
- In a large bowl, whisk together 2 large eggs, 1/4 cup chopped fresh parsley, and 1 tablespoon Dijon mustard.
- Add the drained pasta to the bowl and gently toss with your hands until well coated.
- Chop the pasta into smaller, bite-sized pieces (approximately thirds).
- 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.
- Heat 2 tablespoons of oil in a large, shallow skillet over medium-high heat.
- Form the mixture into small patties (slightly larger than finger food, or three-bite size).
- Carefully place the patties in the hot skillet, ensuring not to overcrowd. Fry for approximately 3 minutes per side, until golden brown and crispy.
- Drain the cooked crab cakes on paper towels.
- Serve warm or at room temperature. Enjoy with a mixed green salad and balsamic roasted red pepper dip.
- **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.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
5g
Fat
15g
Carbs
12g
