---
title: Crab Cakes Piccata
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/crab-cakes-piccata-5b64b9ca30006c28e14d0372
servings: 2
prep_time: 10 minutes
cook_time: 25 minutes
time_required: 35 minutes
difficulty: Easy
allergens:
  - Wheat
  - Eggs
  - Milk
  - Shellfish
  - Fish
tags:
  - Spicy
rating: 4.0
rating_count: 1500
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/crab-cakes-piccata.avif"
---
@lemon{1%unit}
@shallot{1%unit}
@garlic{2%clove}
@parsley{1%unit}
@roma tomato{1%unit}
@panko breadcrumbs{2%tbsp}
@crab cakes{2%unit}
@tagliatelle{7%oz}
@flour{2%tbsp}
@chicken stock concentrate{1%cup}
@capers{1%tbsp}
@chili flakes{1%tsp}
@olive oil{3%tbsp}
@butter{2%tbsp}

Wash and dry all produce. Bring a #large pot{} of salted water to a boil. Preheat oven to 200°F. 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.

Heat a drizzle of olive oil in a #large nonstick 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.

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.

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, 1 tsp lemon zest, and chicken stock concentrate. Whisk with a fork until smooth. Stir in capers and their juice.

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%minutes}. Pour in pasta water mixture, bring to a boil, and cook until thickened ~{1%minutes}. Remove pan from heat and stir in another 1 tbsp butter. Gently stir in tagliatelle and half the parsley. Season with salt and pepper.

Place panko breadcrumbs, roma 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.