Crab Cake Linguini
Treat yourself like it’s the weekend….on a weeknight schedule. Confessions of a Chocoholic shows just just how easy it is with this Crab Cake Linguini recipe.
Ingredients
Gorton's seafood
1 pound linguini
4 tablespoons olive oil
1 garlic clove, minced
2 ounces anchovies
1/2 teaspoon crushed red pepper chili flakes
2 boxes Gorton’s Maryland Style Crab Cakes (4 crab cakes total)
1/2 lemon, juice and zest
1/2 cup chopped flat leaf parsley
Salt and pepper to taste
Preparation
Step 1
In a large pot, cook linguini according to package directions. Reserve 1/4 cup of the pasta cooking water. Rinse pasta with cool water; set aside.
Step 2
While pasta is cooking, make the crab cakes according to package instructions. Use an oven or stove top and flip crab cakes after 15 minutes, baking for a total 22 minutes. Set aside.
Step 3
Heat olive oil in a large pan over medium-high heat. Add garlic, anchovies, and red pepper flakes. Break up the anchovies with a wooden spoon until they melt into the oil and garlic mixture. Add cooked pasta to pan, and toss.
Step 4
Break up two of the crab cakes and add to pan. Add chopped parsley, reserving about a tablespoon for garnish. Mix well. Turn off heat. Squeeze fresh lemon juice over pasta, and season with salt and pepper to taste.
Step 5
Plate pasta and top with remaining crab cakes. Garnish with lemon zest, more fresh ground pepper, and remaining parsley. Add chili pepper flakes to taste. Serve immediately.
