Why You’re Going to Love This Recipe

• Restaurant-Quality Dish at Home: A perfect blend of seafood elegance and creamy pasta comfort, offering you a luxurious meal without leaving your kitchen.
• Perfectly Balanced Flavors: The creamy sauce, infused with garlic, tarragon, and a subtle heat from red pepper flakes, perfectly complements the delicate sweetness of the crab cakes.
• Customizable Pasta: Choose your favorite pasta to pair with this dish, from shellbows to fettuccine, ensuring the sauce clings to every bite for a memorable experience.
• Great for Impressing: Ideal for dinner parties, this dish will wow your guests with its stunning presentation and sophisticated flavors.
• Easy and Straightforward: Despite its gourmet appearance, this recipe is simple to follow and doesn’t require advanced cooking skills.

Ingredients

For the Crab Cake

• Claw crab meat
• Mayo
• Panko breadcrumbs
• Fresh parsley, chopped
• Fresh chives, chopped
• Dijon mustard
• Worcestershire sauce
• Black pepper
• Old Bay seasoning
• Garlic, grated
• Lemon juice
• Large egg

For the Cream Sauce

• Heavy whipping cream
• White wine
• Parmesan cheese, grated
• Unsalted butter
• Garlic, grated
• Tarragon, dried or fresh chopped
• Red pepper flakes
• Salt to taste

For the Garnish

• Dried parsley
• Olive oil

Instructions

Crab Cake

1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, combine all ingredients listed under “Crab Cake” except for the crab meat. Mix until well combined.
3. Gently fold in the crab meat, being careful not to overmix, to keep the crab cakes moist and light.
4. Form the mixture into mounds with your hands, handling them gently.
5. Place the crab cakes on a parchment-lined baking sheet and bake until golden brown on top.

Cream Sauce

1. In a large pan over medium heat, melt the butter and sauté the garlic until fragrant.
2. Add the white wine to the pan and let it simmer, allowing the alcohol to cook off.
3. Pour in the heavy whipping cream and season with red pepper flakes, tarragon, and salt. Stir well to combine.
4. Let the sauce simmer until it thickens slightly, stirring occasionally.

Assemble

1. Add your cooked pasta of choice to the cream sauce. Toss to coat the pasta evenly.
2. Sprinkle in the grated Parmesan cheese and continue to cook, stirring occasionally, until the sauce has thickened to your liking.
3. Once the crab cakes are done, plate your pasta and top each serving with a crab cake.
4. Drizzle with any remaining sauce and garnish with dried parsley and a touch of olive oil. Serve immediately and savor the richness of this indulgent dish.

Storage Suggestions

This dish is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to two days. To reheat, gently warm the pasta and crab cakes in a pan over low heat, adding a splash of cream or milk to refresh the sauce if necessary. The crab cakes can also be reheated in a preheated oven at 350°F (175°C) to retain their crispiness.

Final Thoughts

Creamy Crab Cake Pasta is the epitome of indulgence. Each bite offers a delightful contrast between the creamy pasta and the tender, flavorful crab cakes. Whether you’re looking to impress someone special or treat yourself, this recipe is sure to become a staple in your kitchen. Don’t forget to experiment with different pasta shapes to find the perfect match for this luxurious sauce!

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Creamy Crab Cake Pasta

Indulge in the luxurious flavors of our Creamy Crab Cake Pasta, where tender pasta meets a velvety cream sauce, infused with aromatic garlic, white wine, and a hint of tarragon. Topped with a golden, succulent crab cake, this dish marries comfort with sophistication, making it perfect for a special dinner or a delightful treat any night of the week. Whether you’re cooking for yourself or impressing guests, this recipe promises a restaurant-quality experience at home.

Course dinner, Main Course

Cuisine American

Keyword crab cakes, creamy pasta

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author kingcooks

Ingredients

• 1 lb cooked pasta your choice

Crab Cake

• 8 oz claw crab meat
• 1/2 cup mayo
• 1/4 cup Panko breadcrumbs
• 1 tbsp parsley fresh chopped
• 1 tbsp chives fresh chopped
• 1 tsp dijon mustard
• 1 tsp worcestershire sauce
• 1 tsp black pepper
• 1 tsp old bay
• 1 tsp garlic grated
• 1 tsp lemon juice
• 1 large egg

Cream Sauce

• 2 cups heavy whipping cream
• 1/4 cup white wine
• 1/2 cup parmesan cheese grated
• 2 tbsp butter unsalted
• 1 tsp garlic grated
• 1 tsp tarragon dried or fresh chopped
• 1/2 tsp red pepper flakes
• Salt to taste

Garnish

• Parsley dried
• Olive oil

Instructions

Crab Cake

• In a bowl, add all ingredients listed under “Crab Cake” except for the crab meat. Mix thoroughly, then gently fold in the crab meat.
• Using your hands, gently form into mounds being careful not to over mix or pack into too tight. This will insure the crab cakes are moist and light.
• Transfer to a parchment lined baking sheet and place in a preheated oven at 400F for 15-18 minutes. Cook until they are golden brown on top.

Cream Sauce

• To a pan over medium heat, add butter and garlic. Cook until the garlic is fragrant, about 1-2 minutes.
• Add the white wine and cook for an additional 2-3 minutes to allow the alcohol to dissipate.
• Then, add the heavy whipping cream and season with red pepper flakes, tarragon and salt, to taste.

Assemble

• Add in the cooked pasta of your choice to the cream sauce. I used shellbows with looks like a mix between elbow and shell pasta’s. Perfect to hold that delicious sauce.
• Follow that with some parmesan cheese and allow the sauce to thicken and cook for 4-5 minutes. Mixing occasionally.
• At this point the crab cakes should be cooked and ready to go as well.
• Plate the pasta and top with one of the golden crab cakes. Top with additional sauce and garnish with dried parsley and a little olive oil. Enjoy!

If you want to read, I might suggest a good book, perhaps Hemingway or Melville. That’s why they call it, the dummy copy. This, of course, is not the real copy for this entry. Rest assured, the words will expand the concept. With clarity. Conviction. And a little wit.

As a result of which, your entry will repay your efforts. Take your sales; simply put, they will rise. Likewise your credibility. There’s every chance your competitors will wish they’d placed this entry, not you. While your customers will have probably forgotten that your competitors even exist. Which brings us, by a somewhat circuitous route, to another small point, but one which we feel should be raised.

If you want to read, I might suggest a good book, perhaps Hemingway or Melville. That’s why they call it, the dummy copy. This, of course, is not the real copy for this entry. Rest assured, the words will expand the concept. With clarity. Conviction. And a little wit.

As a result of which, your entry will repay your efforts. Take your sales; simply put, they will rise. Likewise your credibility. There’s every chance your competitors will wish they’d placed this entry, not you. While your customers will have probably forgotten that your competitors even exist. Which brings us, by a somewhat circuitous route, to another small point, but one which we feel should be raised.

If you want to read, I might suggest a good book, perhaps Hemingway or Melville. That’s why they call it, the dummy copy. This, of course, is not the real copy for this entry. Rest assured, the words will expand the concept. With clarity. Conviction. And a little wit.

As a result of which, your entry will repay your efforts. Take your sales; simply put, they will rise. Likewise your credibility. There’s every chance your competitors will wish they’d placed this entry, not you. While your customers will have probably forgotten that your competitors even exist. Which brings us, by a somewhat circuitous route, to another small point, but one which we feel should be raised.

If you want to read, I might suggest a good book, perhaps Hemingway or Melville. That’s why they call it, the dummy copy. This, of course, is not the real copy for this entry. Rest assured, the words will expand the concept. With clarity. Conviction. And a little wit.

As a result of which, your entry will repay your efforts. Take your sales; simply put, they will rise. Likewise your credibility. There’s every chance your competitors will wish they’d placed this entry, not you. While your customers will have probably forgotten that your competitors even exist. Which brings us, by a somewhat circuitous route, to another small point, but one which we feel should be raised.

Ingredients
The ingredient list for this one pot pasta is really simple and you just might already have everything at home. It combines Italian sausage, pasta, peppers, garlic, onion, chicken broth, cream, salt and pepper. That’s it! I decided to go with rigatoni pasta and whatever peppers I had at home which lead to a colorful and delicious meal.

First things first, remove the sausage from the casing and add to a pot over medium heat with some olive oil.

Break up the larger pieces to speed up the cooking time. Continue to stir and allow to evenly brown.
Once browned, transfer to a plate and add in the peppers, onions, and garlic.

Sauté until the garlic is fragrant and the peppers are slightly browned.
Once browned, add in the cooked sausage and two cups of chicken broth.
Then a 1/2 cup of whipping cream.
Give it a stir, and then add in the uncooked pasta. That’s right, uncooked pasta!
  At this point it might look weird but keep going! lol Next, season with salt and pepper. Continue to stir and let it come to a boil.
Once at a boil, lower temperature to medium-low, cover and 20 minutes later….BOOM!
At this point, you want to check your pasta to make sure it is cooked. For one pot pastas, I’ve found that smaller pasta’s are easier to manage but feel free to use whatever you have. If you decide to go with a longer pasta just make sure to move it around as it’s coming to a boil so it doesn’t stick together. Once assured pasta is cooked, stir in 1/2 cup whipping cream and 1 cup of mozzarella cheese.
Once combined, sprinkle the remaining 1 cup of mozzarella cheese and broil until the cheese is bubbly and slightly browned on top.
That should take just a few minutes. Make sure to monitor this step so you don’t end up burning all of your hard work! This step isn’t necessary but it’s more cheese sooooo yeah lol.
Ta-Da! I like to garnish with some dried herbs such as oregano and/or parsley.
Look at that cheesy, creamy magic! Just like that you’re done! As promised, a simple one pot pasta that’s on your table in 30 minutes. The flavors are amazing. But enough of my talking, it’s time to eat!

Thanks for stopping by! Drop a comment if you give this recipe a try! Don’t forget sharing is caring!

*On Pinterest? Click the pic below to pin!*

See how easy that was?!? Until next time, cook like a king!