What kind of pasta do you like with crab cakes?

quote:

---

I just wouldnt want it to drown out the flavor of the crab cake

---

Agreed. I think I'm just placing the crab cakes atop the pasta. I don't know why but I always have pasta synonymous with crab cakes in my mind.

I have a pasta that I usually do with scallops, but it's great without them, too... And it would probably work well for what you're doing. I use about 1/2 lb. angel hair with this one and reserve the water.

Render off about 1/4 lb. of cubed bacon or pancetta. When the bacon begins to darken and crisp, throw in a couple or three finely diced shallots and cook down a bit. Then add a couple toes of minced garlic. When the garlic gives off a sweet smell, put the drained pasta into the pan and toss. Add a ladle or so of the pasta water and toss again. Cut the heat and stir in some rough cut Italian parsley and finish by drizzling with extra virgin olive oil. It's safe to add a lil grated PR on there without the scallops, too.

ETA: A little lemon juice squeeze over this is nice as well.

It's tasty. In fact, my girlfriend threatens to rape me every time I cook this, but then tells me she's too full to carry through on her threats once we're done eating.

I've never had pasta with crab cakes, either. I usually have asparagus or something green with a salad, but I've certainly seen potatoes of some sort served with them, so pasta is just another starch.

I'd do something very light with flavors that don't conflict with the whatever ingredients and/or sauce you may have on the cakes. I like a little lemon butter sauce on crab cakes quite often. If you're serving the cakes atop the pasta, maybe you could serve the pasta nekkid and just allow it to pick up some sauce from the cakes, IF you're using a sauce.

I think I found it.

This one?

quote:

---

Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper , Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute.

Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce.

Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.

Yield: about 1 1/2 cups

---

Awesome. Definitely will do this sauce.

The pecan crab relish looks amazing too

Thank you!

Okay, good to know. I'll have extra cream handy if it's too lemon-y.

Pasta tossed in butter and parm cheese is a favorite of mine. I have to add fresh cracked pepper, though, unless I'm feeling puny. Good sick food.

Good idea!