Blackened Crabcakes & Shrimp Alfredo Recipe
Make Blackened Crabcakes & Shrimp Alfredo Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crabcakes
Shrimp Alfredo
Method
Crabcakes
- 1
Prepare the Crabcake Mixture
In a large bowl, gently mix the lump crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, Worcestershire sauce, green onion, and egg until well combined.
- 2
Add Breadcrumbs
Fold in the breadcrumbs into the crab mixture until it holds together but be careful not to break apart the crab meat.
- 3
Shape Crabcakes
Form the mixture into evenly sized patties, about ¾ inch thick.
- 4
Season and Cook
Sprinkle the blackening seasoning over both sides of each crabcake. Heat the vegetable oil in a skillet over medium-high heat and cook the crabcakes for 4-5 minutes on each side until they are golden brown and cooked through.
Shrimp Alfredo
- 5
Cook the Pasta
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
- 6
Sauté the Shrimp
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Add the shrimp and season with salt and black pepper. Cook until shrimp are pink and opaque, about 3-4 minutes.
- 7
Prepare the Alfredo Sauce
Reduce the heat to low and add the heavy cream to the skillet, stirring constantly. Gradually add the grated Parmesan cheese until the sauce is smooth and creamy.
- 8
Combine Pasta and Sauce
Add the cooked fettuccine to the shrimp and Alfredo sauce, tossing to coat the pasta evenly.
- 9
Serve
Serve the shrimp Alfredo immediately, garnished with chopped parsley. Pair with the blackened crabcakes on the side.
