Crabcake Fettuccine Recipe
Make Crabcake Fettuccine 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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Crab Cakes
Fettuccine
Cream Sauce
Method
Crab Cakes Preparation
- 1
Mix Ingredients
In a mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, green onion, Old Bay seasoning, salt, and black pepper. Gently fold to combine.
- 2
Add Binders
Add the bread crumbs and the beaten egg to the crab mixture. Carefully mix until everything is well incorporated.
- 3
Form Cakes
Shape the mixture into small patties, about 2 inches in diameter. You should have around 8-10 crab cakes.
- 4
Cook Crab Cakes
Heat olive oil in a frying pan over medium heat. Add the crab cakes and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove from heat and set aside.
Fettuccine Cooking
- 5
Boil Water
In a large pot, bring 4 quarts of water to a rolling boil. Add 1 tablespoon of salt.
- 6
Cook Pasta
Add the fettuccine pasta to the boiling water and cook according to package instructions until al dente. Drain and set aside.
Cream Sauce Preparation
- 7
Melt Butter
In the same skillet used for the crab cakes, melt the unsalted butter over medium heat.
- 8
- 9
Add Cream and Cheese
Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until melted and smooth.
- 10
Season Sauce
Add lemon juice, salt, and black pepper to the sauce. Stir to combine and simmer for an additional 2-3 minutes.
- 11
Combine Ingredients
Add the cooked fettuccine to the sauce and toss to coat evenly. Gently add the crab cakes on top.
- 12
Garnish and Serve
Sprinkle with fresh parsley before serving. Serve immediately.
