Date Night

Crab Cake Linguini

Cooking time: 40 minutes
Serves: 4

Treat yourself like it’s the weekend….on a weeknight schedule. Confessions of a Chocoholic shows just just how easy it is with this Crab Cake Linguini recipe.


Gorton's seafood

Gorton’s Maryland Style Crab Cakes

1 pound linguini
4 tablespoons olive oil
1 garlic clove, minced
2 ounces anchovies
1/2 teaspoon crushed red pepper chili flakes
2 boxes Gorton’s Maryland Style Crab Cakes (4 crab cakes total)
1/2 lemon, juice and zest
1/2 cup chopped flat leaf parsley
Salt and pepper to taste


Step 1

In a large pot, cook linguini according to package directions. Reserve 1/4 cup of the pasta cooking water. Rinse pasta with cool water; set aside.

Step 2

While pasta is cooking, make the crab cakes according to package instructions. Use an oven or stove top and flip crab cakes after 15 minutes, baking for a total 22 minutes. Set aside.

Step 3

Heat olive oil in a large pan over medium-high heat. Add garlic, anchovies, and red pepper flakes. Break up the anchovies with a wooden spoon until they melt into the oil and garlic mixture. Add cooked pasta to pan, and toss.

Step 4

Break up two of the crab cakes and add to pan. Add chopped parsley, reserving about a tablespoon for garnish. Mix well. Turn off heat. Squeeze fresh lemon juice over pasta, and season with salt and pepper to taste.

Step 5

Plate pasta and top with remaining crab cakes. Garnish with lemon zest, more fresh ground pepper, and remaining parsley. Add chili pepper flakes to taste. Serve immediately.


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