Blackened Crabcake & Shrimp Alfredo Recipe
Blackened crabcake, Gulf shrimp, angel hair pasta, shrimp, alfredo sauce.
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Ingredients
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Crabcake
Shrimp Alfredo
Method
Crabcake Preparation
- 1
Prepare the Crabcake Mixture
In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, old bay seasoning, and egg. Mix gently to avoid breaking the crab meat.
- 2
Add Breadcrumbs
Fold in the bread crumbs until the mixture holds together. If too wet, add more breadcrumbs.
- 3
Form Patties
Form the mixture into patties, about 2 inches wide and 1 inch thick.
- 4
Cook the Crabcakes
Heat olive oil in a skillet over medium heat. Once hot, add the blackening seasoning to the oil. Cook the crabcakes for 4-5 minutes on each side until golden brown and cooked through.
Shrimp Alfredo Preparation
- 5
Cook the Pasta
In a large pot of boiling salted water, cook the angel hair pasta according to package instructions until al dente. Drain and set aside.
- 6
Sauté Shrimp
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the shrimp, seasoning with salt and black pepper, and cook until they are pink and opaque, about 3-4 minutes. Remove from skillet and set aside.
- 7
Prepare the Alfredo Sauce
In the same skillet, add the remaining 2 tablespoons of butter and pour in the heavy cream. Bring to a gentle simmer, then stir in the grated parmesan cheese until melted and smooth.
- 8
Combine Pasta and Shrimp
Add the cooked pasta and shrimp back to the skillet. Toss everything together until the pasta is well coated with the Alfredo sauce. Adjust seasoning with salt and pepper if needed.
- 9
Serve
Plate the shrimp Alfredo and top with the blackened crabcake. Garnish with chopped parsley before serving.
