Crab Cakes Piccata
over Fresh Tagliatelle Pasta
Crab Cakes Piccata
Golden crab cakes meet bright, lemony piccata flavors over fresh tagliatelle for a seafood pasta dish that feels elegant, zesty, and satisfying.
Ingredients
For 2 servings
- 1 ounce Capers
- 1 unit Chicken Stock Concentrate
- 1 teaspoon Chili Flakes
- 10 ounce Crab Cakes
- 1 teaspoon Flour
- 2 clove Garlic
- 1 unit Lemon
- ¼ cup Panko Breadcrumbs
- ¼ ounce Parsley
- 1 unit Roma Tomato
- ½ unit Shallot
- 9 ounce Tagliatelle
Additional Ingredients
- 2 tablespoon Butter
- 4 teaspoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyEasy
Total Time35m
Calories770
Protein38g
Carbs105g
Fat29g
Tags:
Protein SmartFiber SmartLow SugarMass Gain FriendlySpicy
⚠️Allergens:
🥚Eggs🐟Fish🥛Milk🦐Shellfish🌱Soy🌾WheatSwaps and substitutions
For egg-free needs, use crab cakes and pasta that are made without egg and choose egg-free crumbs or coating. For dairy-free or gluten-free diets, skip any butter-based finish and swap the pasta and flour for gluten-free versions; capers and citrus keep the dish lively.
What to serve with it
Serve with a crisp green salad or simply steamed vegetables to balance the rich crab cakes and pasta. Warm bread is a good add-on for soaking up the bright, briny sauce.
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