Holiday Party Moreovers – Crab Cake Fettuccine
Posted on | December 9, 2008 | No Comments
Tis the season for holiday parties and the inevitable aftermath of mix matched h’orderves and leftover cheese and fruit plates.
While snacking on these types of leftovers for dinner (hey, we’ve all done it) fits more with your idea of a cocktail party and less as proper meal, think again.
Store bought and catered snacks are great fodder for recipe play.
Take, for example, mini-crab cakes. In this version of recipe play, I merely heated up crab cakes in a saute pan with the following:
- 1/8 cup chicken stock
- Dried basil
- Tablespoon of tomato sauce
- Frozen corn
Cook pasta to al dente. Drain.
As the crab cakes come to temperature (they’re likely frozen, or merely cold) mash them with a fork and combine the mixture. As soon as it starts to sizzle and brown ever so slightly, add spaghetti in batches with tongs to ensure a proper mixture.
Finish with a dash of basil and fresh cracked black pepper. If you have a red bell pepper lying around looking for something to do, dice half and add to tossed pasta for a hint of sweetness and that always-important dash of color.
If you’re looking for more of a comforting dish, add mozzarella or parm into the pan while the crab cake mixture is hot and be sure to fold it in to ensure the cheese is melty.
Enjoy.
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