Lemon Pasta with Crab Cakes

I'm trying to catch up here with some posts. I made this for dinner about a month ago and forgot about it until I stumbled upon a few pictures. Thinking back on this, I wonder how I forgot it. This was a very satisfying meal. By only adding a splash of cream, and using a bit of butter, it kept everything creamy, but not too saucy. The addition of lemon and zest was perfect on a hot Florida afternoon, and the crab cake was that crispness and added texture I desire with nearly every meal.

I remember liking this a lot but wished that I had just tossed in the crab meat into the pasta mixture instead of making it into crab cakes. It would have kept things lighter and I believe just as satisfying. But I couldn't help myself, after find a large container of lump crab meat for only $7, all I had on my mind was crab cakes.

You'll find both recipes below.

Lemon Pasta
Printable Recipe
by Kacey's Kitchen

• 1/2 lb angel hair pasta (or any pasta of your preference)
• 1 medium yellow onion
• 2 roma tomatoes
• 3 cloves garlic
• 2-3 handfuls of fresh baby spinach (washed & dried)
• juice of 2 lemons
• zest of 1 lemon
• splash of heavy cream
• 1 tbsp butter
• 1/2 tbsp EVOO
• salt & pepper
  

1. Prep all fruit and vegetables. Chop onion & tomatoes. Mince garlic. Juice & zest lemon(s). Set aside.
2. In large pot, boil water for pasta. When water starts to boil, add a pinch of salt to season water. Add pasta & cook until al dente. Drain.
   
3. Meanwhile, in large skillet over medium heat, heat butter and EVOO. Add onions and saute for about 3 minutes.
4. Add garlic and stir, toss in tomatoes, spinach, lemon juice, and lemon zest. Season with salt and pepper. After a few minutes of letting the flavors get all into each other, add a splash or two of heavy cream.
5. Stir in the pasta, add extra ingredients if necessary. Serve with crusty bread and enjoy!

Crab Cakes
Printable Recipe
by Kacey's Kitchen, adapted from Phillips Foods (Shirley Phillips Crab Cakes)

• 8-10 oz. crab cakes, chopped
  
• 1 egg
• 1 tsp. Worcestershire sauce
• 1 Tbsp. mayonnaise
• ½ tsp. lemon juice
• 1 ½ tsp. mustard
• 1 ½ tsp. melted butter
• ½ tsp. parsley flakes
• ¼ c. breadcrumbs
• chopped chives for garnish (if desired)
  

1. Preheat oven at 375°F degrees.
   
2. In a large mixing bowl, combine all ingredients except for crab meat.
   
3. Fold in the crab. Shape into four patties.
4. Line cookie sheet with tinfoil (for easy cleanup), place patties on it, and bake 12-15 minutes or until evenly brown on each side and warmed through.