This recipe will win the hearts of crab cake lovers or vegetarians if you just serve the linguine. It can also be changed to include chicken, additional veggies what have you. It is an absolute delight that actually shocked me with its simplicity and deliciousness. The first time, I left out the cream, it was good. The second time, I added the cream, a little more smoked paprika and red pepper flakes... I had to turn off my phone, my TV and be alone in silence to take in what I was experiencing.
The crab cakes are a traditional recipe that's simple to make. Plus, you probably have most of the ingredients in your kitchen, already. You can fry them on the stove top or just toss them in the oven and walk away. Enjoy!
Simply Good Jumbo Lump Crab Cake
1/2 lb. Jumbo Lump Crab Meat, soaked overnight in beer + 1 tsp sugar (Blue Moon is my favorite)
1/4 cup chopped parsley
1/4 cup chopped green onion, or scallions
3/4 cup buttery crackers, crushed
1 tsp. Worcestershire sauce
1 tsp. hot sauce
1 tsp. lemon juice
1 tsp Creole Seasoning
1 tsp. Old Bay Seasoning
3/4 tsp. Dijon mustard
1/2 cup mayonnaise
1 large egg
Combine the egg, Worcestershire sauce, hot sauce, lemon juice, seasonings, Dijon mustard and mayonnaise in a bowl.
Add the crab meat, parsley and crackers. Using your hands, gently combine the wet ingredients with the crab, careful not to break up the lumps too much. A little breakage is good. It helps the cake to combine.
The crab should push take form with pushed together into a mound. If not, add just a little more cracker crumbles, very little.
Portion into 3-4 cakes bake at 375°F for 12-15 minutes or until lightly browned
Summer Corn-Red Pepper Linguine
4 - 6 oz. linguini pasta, cooked to package instructions
1 TBS butter
1 TBS extra virgin olive oil
1 tsp Creole seasoning
1 1/2 tsp smoked paprika
1 1/2 tsp coarse sea salt (Sub: regular salt)
1 tsp ground pepper (white preferred)
1/4 lemon, juiced
1 cup red bell pepper, finely chopped
1/2 cup green onions, sliced
2 ears fresh corn, cut from cob (Sub: 1 cup frozen corn, thawed)
3 cloves garlic, minced
1/4 cup white wine
1 cup chicken broth (Sub: vegetable or seafood broth)
1 TBS fresh parsley, finely chopped (Sub: dried parsley)
1 teaspoon crushed dried red pepper flakes
Parmesan cheese (optional)
NOTE: for a creamy version, add 1/2 cup cream or half and half.
Cook pasta al dente, according to package directions. Set aside 1 cup of the pasta water, drain pasta well and set aside.
Heat butter and olive oil in a large skillet over med-high heat. Add the bell pepper and garlic. Toss around until peppers are fragrant and slightly translucent, 2 minutes. NOTE: if using frozen corn (thawed) add it here.
Add salt, pepper, paprika and Creole seasoning. Toss for just a moment.
Add the wine and chicken broth; bring to a boil and reduce for 4-5 minutes. Add pasta, parsley and red pepper flakes and a little of the pasta water at a time, as needed only. NOTE: if making a creamy pasta, add cream here, and cook/reduce for an additional 1-2 minutes.
Taste and adjust seasonings as needed. Top with green onion, fresh corn, parsley, fresh parmesan cheese (optional).
NOTE: This can me served as is, or with chicken, or as I did with a lump crab cake.