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Asiago and Pasta Crab Cakes

Ingredients :
2	tbl	unsalted butter or 2 tbsp olive oil
2	x	shallot, finely, sliced
2	x	garlic, cloves, finely, diced
1/2	lb	thin pasta, preferably, angelhair
2	x	egg, beaten
1/4	cup	Italian parsley, finely, diced
1/4	cup	fresh cilantro, finely, diced
1/3	cup	Dijon mustard
10	oz	asiago cheese, grated
1/2	x	red pepper, finely, diced
2	tsp	all purpose flour or 1/2 yellow pepper, finely, diced
10	oz	good quality crabmeat, picked over
		salt
		pepper
		vegetable oil, for pan frying

How to cook :

Add the butter to a medium skillet and melt over a medium high heatAdd the garlic and shallots and reduce the heat to medium Bring a large pot of salted water to a boil and add the pasta.
Cook till al dente and drainOnce the pasta is done, so should your garlic & shallots.
Transfer the shallots and garlic to a large mixing bowl and add the eggs, parsley, cilantro, and mustard.
Mix well and add the pasta.
Mix some moreAdd the cheese, flour, red pepper and crab meat and mix some moreAdd the vegetable oil to a large skillet over a medium high heat till the oil is hot but not smoking.
Using your hands, scoop up some of the crab cake mixture and form a patty, just as you would do if you were making a small hamburger (about 2 inches wide and 1&1/2 inches thick).
Slide the crab cake into the oil and cook for about 3 minutes a side or until crispy brown.
Continue to add crab cakes to the skillet but make sure you don't overcrowd Transfer finished cakes to paper towel to drain.

Tags : Seafood