Angel Asiago Crab Cakes
This recipe is a take off of one of my family favourites. Submitted for the rsc contest. Serve with a nice light salad and crusty slice of bruschetta is nice. The amount of servings really depend on the size you make your patties, i make mine just slightly larger than finger food, or three bite size.
Steps
Set a large pot of water on the stove with 2 teaspoons salt , bring to a boil , and cook the angel hair pasta until al dente.
Drain , do not rinse as you need this starchiness to help combine the cakes.
Place butter or oil in a skillet on medium heat , add the garlic , shallots and reduce heat , do not burn garlic or it will turn bitter and ruin your whole dish.
Carmelize till golden.
Remove from heat.
Place mixture in a large mixing bowl add in the eggs , parsley , and mustard , combine well.
Add in the drained pasta and toss with your clean hands coating all well.
Chop the pasta into smaller lengths if desired , into thirds is a nice size.
Add the grated cheese flour diced peppers crab meat , and spices again tossing to combine.
Heat oil just to cover the bottom of a large shallow skillet.
Heat on medium high.
Form patties , and fry until golden on each side about 3 minutes , until brown and crispy.
Do not overcrowd your skillet this will allow crispiness to occur.
Dra.
Ingredients
unsalted butter, garlic cloves, shallots, eggs, fresh parsley, dijon mustard, all-purpose flour, yellow pepper, red pepper, cayenne pepper, asiago cheese, fresh crabmeat, angel hair pasta, salt and pepper, canola oil