Crab Cake Pasta
"This dish brings together two worlds— seafood comfort and pasta indulgence. I remember when I first made it, I wanted something that felt elegant but still had that soul to it. The crab gives it that sweet, buttery flavor, while the pasta and sauce tie everything together into something rich and smooth. It’s refined but still real."
Ingredients
- For the Crab Cakes
- For the Pasta and Sauce
Directions
- Bring a large pot of salted water to a boil for the pasta. In a bowl, combine 1 pound of lump crab meat, 1/2 cup breadcrumbs, 1/4 cup mayonnaise, 1 egg, 1 teaspoon of Dijon mustard, 1 teaspoon of Old Bay, 1/2 teaspoon of garlic powder, 1 tablespoon of lemon juice, and 2 tablespoons of chopped parsley. Mix gently and form into 4 large crab cakes, about 1 inch thick.
- Heat olive oil in a skillet over medium heat and sear the 4 crab cakes for 4–5 minutes per side until golden brown and hot through. Set aside.
- Cook 12 ounces of pasta in the boiling salted water until al dente, then drain and set aside.
- In the same skillet, melt 2 tablespoons of butter. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Pour in 1/2 cup of white wine and let it reduce by half. Stir in 1 cup of heavy cream and 1/2 cup of Parmesan cheese. Season with salt and black pepper.
- Toss the pasta into the sauce until fully coated, then top each serving with one warm crab cake. Garnish with parsley and a squeeze of lemon.
Chef Moe’s Tip
"Don’t overwork the crab mixture—keep it loose so you get that delicate texture that breaks apart naturally. When you plate it, let the crab cake sit right on top of the pasta; that way, the sauce mixes with every bite. It’s simple elegance, the kind that leaves a lasting impression."
