Mini crabcake pasta
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 100g fresh white crab meat
  • 2 large handfuls brown breadcrumbs
  • 2 eggs
  • 1 bunch coriander (roughly chopped)
  • 1 red onion (chopped)
  • 2 cloves garlic
  • Olive oil
  • 1 large handful mixed spinach, watercress and rocket
To serve
  • 300g dry weight pasta (boiled)
  • 1 medium tomato (diced)
  1. Beat eggs and mix in crab meat. Add chopped coriander (that's cilantro for our American friends. Add breadcrumbs and mix well. You don't want the mix to be too wet.
  2. Heat a little oil in a heavy frying pan over a medium heat. Make cakes with the mix in heaped teaspoon sizes. Mine didn't stay as balls, so I flipped then and fried each side until dark golden brown. Fry in batches and remove to a plate.
  3. Add a bit more oil, then fry onion and toss in the mixed leaves and garlic.
  4. Mix pasta, tomatoes, onions and leaves and most cakes, retaining a few to place on top when plated. Drizzle with any remaining oil.
Recipe by Ate Musing at