Crab Cakes Piccata

🥘 Ingredients

• butter
  2 tbsp
• capers
  1 tbsp
• chicken stock concentrate
  1 c
• chili flakes
  1 tsp
• crab cakes
  2 unit
• flour
  2 tbsp
• garlic
  2 clove
• lemon
  1 unit
• olive oil
  3 tbsp
• panko breadcrumbs
  2 tbsp
• parsley
  1 unit
• roma tomato
  1 unit
• shallot
  1 unit
• tagliatelle
  7 oz

🍳 Cookware

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

1. 

   1

   lemon shallot garlic parsley roma tomato panko breadcrumbs crab cakes tagliatelle flour chicken stock concentrate capers chili flakes olive oil butter

   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 c, capers: 1 tbsp, chili flakes: 1 tsp, olive oil: 3 tbsp, butter: 2 tbsp
2. 

   2

   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.
3. 

   3

   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.
4. 

   4

   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.
5. 

   5

   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.
6. 

   6

   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.
7. 7

   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.