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.
Servings: 4
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!