Crab Cakes Piccata

🥘 Ingredients

• Roma tomato
  2 unit
• butter
  4 tbsp
• capers
  2 oz
• chicken stock concentrate
  2 unit
• chili flakes
  1 tsp
• crab cakes
  20 oz
• flour
  2 tsp
• garlic
  4 clove
• lemon
  2 unit
• olive oil
  2.667 tbsp
• panko breadcrumbs
  ½ cup
• parsley
  ½ ounce
• pepper
• salt
• shallot
  1 unit
• tagliatelle
  18 oz

🍳 Cookware

• large pot
• small bowl
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Bring a large pot of salted water to a boil. Preheat oven to 200 degrees. Zest 1 tsp zest from lemon , then halve. Squeeze 2 TBSP juice into a small bowl . Halve shallot . Peel and finely chop one half; save the other half for another use. Thinly slice garlic . Chop parsley . Cut Roma tomato into small cubes.

   lemon: 2 unit, shallot: 1 unit, garlic: 4 clove, parsley: ½ ounce, Roma tomato: 2 unit
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium heat. Add panko breadcrumbs and a pinch of salt . Toast, stirring often, until golden brown, ⏱️ 5 minutes . Remove from pan and set aside on a plate to cool.

   olive oil: 2.667 tbsp, panko breadcrumbs: ½ cup, salt
3. 

   3

   Heat a large drizzle of olive oil in same pan over medium heat. Add crab cakes and cook until browned on bottom, ⏱️ 4 minutes . Flip and cook until browned on other side, ⏱️ 4 minutes more. Transfer crab cakes to a baking sheet and place in oven to keep warm.

   olive oil, crab cakes: 20 oz
4. 

   4

   Once water boils, add tagliatelle to pot. Cook until just tender, ⏱️ 2 minutes . Scoop out and reserve ½ cup pasta cooking water, then drain. Immediately pour reserved cooking water into bowl with reserved 2 TBSP lemon juice, then add 1 tsp flour (we sent more), 1 tsp lemon zest, and chicken stock concentrate . Whisk with a fork until smooth. Stir in capers and their juice.

   tagliatelle: 18 oz, flour: 2 tsp, chicken stock concentrate: 2 unit, capers: 2 oz
5. 

   5

   Melt 1 TBSP butter in pan used for crab cakes over medium-high heat. Stir in garlic, chopped shallot, and a pinch of chili flakes (if you like heat). Cook until fragrant, ⏱️ 30 seconds to 1 minute. Pour in pasta water mixture, bring to a boil, and cook until thickened, ⏱️ 1 minute . Remove pan from heat and stir in another 1 TBSP butter. Gently stir in tagliatelle and half the parsley. Season with salt and pepper .

   butter: 4 tbsp, chili flakes: 1 tsp, salt, pepper
6. 

   6

   Place panko, tomato, and remaining parsley in another small bowl . Season with salt and pepper. Toss to combine. Divide pasta between plates or bowls and top with crab cakes. Scatter tomato mixture over top. Sprinkle with a drizzle of olive oil and chili flakes to taste.