Mini crabcake pasta

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Looking around for recipes, I came across one for crabcakes, but felt in the mood for pasta – so I went for a combination of the two.

I’d rather imagined marble-sized balls of crabcake in a garlicky olive oil sauce. It didn’t quite work out like that, but was nice enough.

I served this with spinach, rocket and watercress salad, with diced tomatoes since I’d chopped too much.

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Mini crabcake pasta
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Recipe Type: Main
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 4
Ingredients
  • Crabcakes
  • 100g fresh white crab meat
  • 2 large handfuls brown breadcrumbs
  • 2 eggs
  • 1 bunch coriander (roughly chopped)
  • Sauce
  • 1 red onion (chopped)
  • 2 cloves garlic
  • Olive oil
  • 1 large handful mixed spinach, watercress and rocket
  • To serve
  • 300g dry weight pasta (boiled)
  • 1 medium tomato (diced)
Instructions
  1. Beat eggs and mix in crab meat. Add chopped coriander (that’s cilantro for our American friends. Add breadcrumbs and mix well. You don’t want the mix to be too wet.
  2. Heat a little oil in a heavy frying pan over a medium heat. Make cakes with the mix in heaped teaspoon sizes. Mine didn’t stay as balls, so I flipped then and fried each side until dark golden brown. Fry in batches and remove to a plate.
  3. Add a bit more oil, then fry onion and toss in the mixed leaves and garlic.
  4. Mix pasta, tomatoes, onions and leaves and most cakes, retaining a few to place on top when plated. Drizzle with any remaining oil.
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