Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 2 Tbsp. unsalted butter or possibly 2 tbsp extra virgin olive oil
- 2 x shallot, finely, sliced
- 2 x garlic, cloves, finely, diced
- 1/2 lb thin pasta, preferably, angelhair
- 2 x egg, beaten
- 1/4 c. Italian parsley, finely, diced
- 1/4 c. fresh cilantro, finely, diced
- 1/3 c. Dijon mustard
- 10 ounce asiago cheese, grated
- 1/2 x red pepper, finely, diced
- 2 tsp all purpose flour or possibly 1/2 yellow pepper, finely, diced
- 10 ounce good quality crabmeat, picked over salt pepper vegetable oil, for pan frying
Direcciones
- Add in the butter to a medium skillet and heat over a medium high heat
- Add in the garlic and shallots and reduce the heat to medium Bring a large pot of salted water to a boil and add in the pasta. Cook until al dente and drain
- Once the pasta is done, so should your garlic & shallots. Transfer the shallots and garlic to a large mixing bowl and add in the Large eggs, parsley, cilantro, and mustard. Mix well and add in the pasta. Mix some more
- Add in the cheese, flour, red pepper and crab meat and mix some more
- Add in the vegetable oil to a large skillet over a medium high heat until the oil is warm but not smoking. Using your hands, scoop up some of the crab cake mix and form a patty, just as you would do if you were making a small hamburger (about 2 inches wide and 1&1/2 inches thick). Slide the crab cake into the oil and cook for about 3 min a side or possibly till crispy brown. Continue to add in crab cakes to the skillet but make sure you do not overcrowd Transfer finished cakes to paper towel to drain
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 6 servings | |
| Calories 259 | |
| Calories from Fat 62 | 24% |
| Total Fat 7.06g | 9% |
| Saturated Fat 3.15g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 340mg | 14% |
| Potassium 339mg | 10% |
| Total Carbs 30.69g | 8% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.62g | 1% |
| Protein 17.42g | 28% |
