You are here

Crab Pasta, A Take On Traditional Maryland Crab Cakes

Top recipe picks from Washington, D.C. Chef Kyle Bailey

From Chef Kyle Bailey, Birch & Barley, Washington, D.C.


  • 2 tablespoons heavy cream
  • 1/2 teaspoon honey
  • 1 teaspoon whole grain mustard
  • 1/4 pound fettuccine or malfada pasta
  • 1 cup chicken or vegetable stock
  • 1 tablespoon butter
  • 1/4 pound Maryland crabmeat, cleaned
  • 1/4 cup red bell pepper, diced
  • 1/4 cup yellow bell pepper, diced
  • 1/8 cup green bell pepper, diced
  • 2 tablespoons grated Parmesan
  • 1/2 teaspoon Old Bay seasoning
  • 2 tablespoons breadcrumbs
  • 1 ounce watercress

Make the crema: Whip cream to stiff peaks. Fold in honey and mustard. Reserve.

Prepare pasta according to package directions; drain, set aside. In large skillet cook stock and butter over high heat. Reduce until butter has been fully integrated, about 5 to 7 minutes. Add crabmeat, bell peppers and Parmesan cheese. Add pasta; toss to combine. Combine Old Bay Seasoning with breadcrumbs. To serve, place pasta in bowl. Sprinkle with breadcrumbs. Top with watercress and crema. Makes 4 appetizer servings.