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.
Provided by andypandy
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
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.( If you didnt do that before cooking.).
- 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.
- Drain on paper towels, until serving. These are good warm or room temperature.
- I serve these with a tossed mixed salad, and also make a roasted red pepper and balsamic dip for the cakes and a toasted french bread bruschetta.
- Balsamic Dip is usually 2 roasted red peppers with 1 tablespoon balsamic vinegar dash salt, placed in a blender until pureed or constistency you desire. You may add 1 tablespoon of a light olive oil also in the puree if desired. The oil will give a slight shine.
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Caelan Jordan
[email protected]These crab cakes are a great way to use up leftover crab meat. They're also a great appetizer or main course.
Rich Chiniquy
[email protected]I'm not a big fan of crab cakes, but these were really good. The Asiago cheese gave them a nice flavor.
vikas Ali
[email protected]These crab cakes are perfect for a special occasion. They're elegant and delicious.
khalid sharif
[email protected]I've never made crab cakes before, but these were so easy to follow. They turned out great!
Alina Adhikari
[email protected]I was disappointed with these crab cakes. They were dry and overcooked. I won't be making them again.
Brinana
[email protected]These crab cakes are a bit pricey, but they're worth it. They're made with fresh crab meat and they're cooked to perfection.
Kensie Kasler
[email protected]I've made these crab cakes several times now and they're always a crowd-pleaser. They're so easy to make and they always turn out delicious.
Ansar Amanat
[email protected]These crab cakes are so good! I love the combination of crab, Asiago cheese, and Old Bay seasoning.
Rashad Quinn jr
[email protected]I made these crab cakes for a party and they were a hit! Everyone raved about them. They were easy to make and turned out perfect.
Debra Whatley
[email protected]These crab cakes were amazing! They were so flavorful and moist, and the Asiago cheese gave them a nice tang. I will definitely be making these again!