10-25…Crab cakes and Capellini alla Renzulli

OK…now this is a new experience for me. For my last meal at home for 5 days I’ve decided to make crab cakes and serve them with a light cream sauce on a bed of Angel hair pasta. My original plan was to use dill and lemon in the cakes, but Patience said she was in the mood for Cilantra so there has been a little change of plans.



INGREDIENTS…FOR THE CRAB CAKES:

8 oz. backfin crab meat
Egg
Cilantro
Cucumber diced into ¼” cubes
Juice from one lime
Mayonnaise
Cracker crumbs
Flour

PROCESS:

Mix all ingredients well and form into cakes and place in refrigerator for about one hour. Dust lightly with flour before cooking in olive oil until golden brown on both sides. Remove and keep warm.



INGREDIENTS FOR THE SAUCE:

Olive oil
Garlic, pressed
Fresh dill coarsely chopped
Butter
Heavy whipping cream
Lemon zest
Parmigiano Reggiano cheese

PROCESS:

In the same pan used to cook the crab cakes add more olive oil if needed, then proceed to cook the butter with the dill, lemon zest, and cream, adding the cheese after 4-5 minutes.

When the pasta is finished place a nest of pasta along side a crab cake and add the sauce over both.


COMMENTS:

This was fantastic! I have nothing else to say.