Crab Cake and Etouffee Pasta
Or, what to do with leftovers.
A couple of weeks ago, we were wanting some crawfish etouffee for supper. We’ve been getting our fresh Louisiana crawfish from Calvin’s Bocage Market lately but they didn’t have any this particular Saturday afternoon.
They did have some fresh local blue crab meat, so we bought a pound of it instead (roughing it, as it were).
(You can check out the recipes for the crab cakes and crab etouffee at the links above.)
We had leftovers of each, and Beryl said they would freeze well, so we froze the leftovers planning to pull them out one night and warm them up when we needed an easy supper.
So, this past Friday night, we decided to stay in instead of going out to eat, and the crab cakes and etouffee became the “easy supper” of the day.
Beryl decided to be a little creative, and I’m glad she did because it made a whole new dish out of the leftovers.
First thing she did was add some heavy whipping cream that we had to the crab etouffee. This made a really fine creamy sauce.
Then, she boiled up some angel hair pasta.
We plated up the pasta, put a crab cake on the pasta, and covered it all with the creamy crab etouffee. That’s it.
Leftovers with a twist!
So next time you make some etouffee, and/or crab cakes, freeze your leftovers (if you don’t eat them for lunch the next day!) and you can whip up something fine some other night.
Category: Cajun Recipes