Golden Crab Cakes with Lemon Caper Pasta and Crispy Tomato Breadcrumbs

This dish takes pasta night to a whole new level. Fresh tagliatelle is tossed in a savory lemon-caper sauce, then served alongside perfectly seared crab cakes. A sprinkle of toasted breadcrumbs and fresh tomato adds a delightful crunch and burst of flavor.

Inspired by the classic piccata flavor profile, this recipe combines tangy lemon, briny capers and a touch of heat from chili flakes. It’s a restaurant-quality meal you can easily make at home.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Crab CakesView ingredient guideLike ingredientDislike ingredient

9 ounce Tagliatelle PastaView ingredient guideLike ingredientDislike ingredient

1 teaspoon FlourView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 ounce CapersView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Preheat oven to 200°F. Zest 1 teaspoon zest from the lemon, then halve. Squeeze 2 tablespoons juice into a small bowl. Halve the shallot; peel and finely chop one half (save the other half for another use). Thinly slice the garlic. Chop the parsley. Cut the tomato into small cubes.
2. Heat a drizzle of olive oil in a large nonstick pan over medium heat. Add panko and a pinch of salt. Toast, stirring often, until golden brown, about 5 minutes. Transfer to a plate and set aside to cool.
3. Heat a large drizzle of olive oil in the same pan over medium heat. Add the crab cakes and cook until browned on the bottom, about 4 minutes. Flip and cook until browned on the other side, about 4 minutes more. Transfer crab cakes to a baking sheet and place in the oven to keep warm.
4. Once the water boils, add the tagliatelle and cook until just tender, about 2 minutes. Scoop out and reserve ½ cup pasta cooking water, then drain. Immediately pour the reserved cooking water into the bowl with the lemon juice, then add 1 teaspoon flour, 1 teaspoon lemon zest and the stock concentrate. Whisk until smooth. Stir in the capers and their juice.
5. Melt 1 tablespoon butter in the pan used for crab cakes over medium-high heat. Stir in the garlic, chopped shallot and a pinch of chili flakes (if you like heat). Cook until fragrant, 30 seconds to 1 minute. Pour in the pasta water mixture, bring to a boil and cook until thickened, about 1 minute. Remove from heat and stir in the remaining 1 tablespoon butter. Gently stir in the tagliatelle and half the parsley. Season with salt and pepper.
6. In a small bowl, combine the toasted panko, tomato and remaining parsley. Season with salt and pepper and toss. Divide the pasta between plates or bowls, top with crab cakes and scatter the tomato mixture over the top. Drizzle with olive oil and sprinkle with chili flakes to taste.

Recipe Tips

FAQ

Can I use dried tagliatelle instead of fresh?

Yes, but adjust the cooking time according to the package directions and use about 8 ounces of dried pasta.

What can I substitute for crab cakes?

You can use pre-made crab cakes from the store or substitute with pan-seared fish fillets like cod or tilapia.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan to avoid drying out the crab cakes.