Another week of Hello Fresh means more recipes to try! This week I started off with the Crab Cake Piccata which sounds very gourmet but was actually very easy and all came together in about 35 minutes. This recipe definitely made more than the 2 suggested servings which was great because I was able to eat it all week! Hello Fresh sent freshly created crab cakes which definitely saved a lot of time because all I had to do was cook them. However, if you are looking to make your own crab cakes, just add about 10 – 15 more minutes to the cook time.
- Preparation Time: 10 minutes
- Total Time: 35 minutes
- 1 Lemon
- 1/2 Shallot
- 2 Cloves Garlic
- 1/4 oz Parsley
- 1 Roma Tomato
- 1/4 cup Panko Breakcrumbs
- 10 oz Crab Cakes
- 9 oz Fresh Tagliatelle Pasta
- 1 Teaspoon Flour
- 1 Packet Chicken Stock Concentrate
- 1 oz Capers
- 1 Teaspoon Chili Flakes
Wash and chop the tomato, shallot, garlic, lemon and parsley. You will only need half of the shallot so save the other half for a future time. Preheat the oven to 200 degrees (you will use the oven to keep the crab cakes warm while cooking the pasta). Bring a pot of water to a boil for the pasta.
In a large pan, heat a drizzle of olive oil over medium heat. Add the Panko bread crumbs and stir consistently, until toasted. Remove from the pan and set aside.
In the same pan, heat another drizzle of olive oil. Add the crab cakes and cook until brown, about 4 minutes. Flip over and cook on the other side for the same amount of time. Transfer the crab cakes to a baking sheet and place in the oven to keep warm.
Add the tagliatelle to the boiling water. Cook until tender (about 2 minutes). I didn’t realize Hello Fresh sent fresh pasta, not dried pasta so I accidentally cooked the tagliatelle like dried pasta and ended up over-cooking it. When using fresh pasta, be sure to keep an eye on it and don’t keep it cooking too long! When the pasta is done, scoop out a 1/2 cup of the cooking water and transfer to a small bowl. Add the lemon juice, flour, lemon zest and chicken stock concentrate to the same bowl and mix together. Once mixed, stir in the capers along with their juice.
In the pan used for the crab cakes, heat a teaspoon of butter over medium heat. Stir in the garlic, shallot and a pinch of chili flakes. Pour in the pasta water mixture and bring to boil. Cook until thickened. Stir in the tagliatelle and parsley and mix with the sauce.
In a small bowl, mix together the tomatoes, Panko bread crumbs and remaining parsley. Toss to combine.
To serve, place the pasta in a bowl and top with 2-3 crab cakes and the tomato mixture. Drizzle with olive oil and more chili flakes if you want more heat. Enjoy!