New Orleans Style Crab Cakes & Fettuccine
Crab Cake Ingredients:
- 1 lb lump crab meat
- 1 egg
- 2 tbsp mayo
- 1 tsp Dijon mustard
- 1/2 tsp cajun/creole seasoning
- 1/4 cup breadcrumbs or crushed crackers
- 1 tbsp lemon juice (or 1/2 lemon, if fresh squeezed)
- 1 cup trinity mix (equal parts diced onion, bell pepper, celery)
- chopped parsley or green onions for garnish
Fettuccine Ingredients:
- 1 box fettuccine pasta
- salt for pasta water
- room temperature butter (salted or unsalted)
- room temperature heavy cream
- 1 cup shredded parmesano reggiano
- 1 tablespoon garlic salt
- 1/2 teaspoon fresh grated nutmeg
Crab Cake Instructions:
- Gently mix first eight ingredients, being careful not to break apart crab too much.
- Form small patties, chill 10-15 min before frying.
- Pan-fry in butter/oil over medium heat, about 3-4 minutes per side until golden.
- Garnish with green onion if desired and serve!
Fettuccine Instructions:
- Follow instructions on box to cook pasta.
- To make Alfredo sauce, room temperature butter and heavy cream should be room temperature. To achieve this, place on counter roughly an hour before cooking.
- Melt butter in a skillet over medium heat.
- Once melted, add heavy cream. Stir until fully incorporated.
- Slowly add the Parmesano Reggiano cheese and stir until fully incorporated.
- Stir continuously to prevent burning and curdling, add garlic salt and nutmeg.
- Combine pasta and sauce, slowly folding noodles until fully incorporated.
- Serve crab cake on top or to side of pasta.
- Garnish with parsley if desired and serve!