Spicy Crab Cake with Creamy Brussel Sprouts Pasta

Here's what you'll need:

For the Crab Cake:

• 3 tablespoons butter
• 1 bunch of scallions finely chopped
• 1/3 cup chopped celery
• 1 finely chopped red pepper
• 1 tablespoons of spicy brown mustard
• 1/2 teaspoon cayenne pepper (or substitute chili powder if you want it more smokey)
• 1 pound crab meat
• 1/3 cup mayonnaise
• 1 egg, lightly beaten
• 1/2 cup fresh bread crumbs
• 1 tablespoon finely grated lemon zest
• 4 tablespoons of chopped Italian parsley
• Kosher salt and pepper
• 1 cup Panko bread crumbs

For the Pasta:

• 3/4 pound spaghetti
• 3/4 pound Brussels sprouts, trimmed and sliced
• 4 tablespoons (1/2 stick) unsalted butter
• 2 cloves garlic, sliced
• 1/4 cup heavy cream 
• 3 ounces shaved Parmesan

Crab Cake Instructions:

1. In saute pan over medium heat, melt butter.
2. Add scallions and saute until transparent.
3. Add celery and red pepper, and cook until soft.
4. Stir in mustard and cayenne, stir for about one minute until incorporated.
5. Transfer to a bowl and let cool completely.
6. Add crab meat, mayo, egg, fresh bread crumbs, lemon zest and parsley. Fold gently until mixed - don't overwork it!
7. Season to taste with salt and pepper.
8. Form into 8 patties about 1/2 inch thick.
9. Spread Panko on a plate and gently coat each patty on both sides.
10. Cover and refrigerate at least 2 hours and up to overnight.
11. In a large frying pan over medium heat, pour vegetable oil to a depth of 1/2-3/4 inch and heat until shimmery.
12. Carefully slide patties work in batches. Turn each cake only once until golden, about 2-3 minutes per side.
13. Serve hot!

Pasta Instructions:

1. Cook the pasta according to package. Quick Tip: Add a drop of olive oil into the water so it doesn't boil or stick together.
2. This one is in bold because it is important. Be sure to reserve 1/2 cup of the cooking water before dumping the pasta in your colander. 
3. Cook the brussels sprouts in 2 tablespoons of the butter in a large skillet over medium heat. Toss them occasionally for about 6-8 minutes until they are a little crispy.
4. Add the garlic to the pan and cook until fragrant or 1-2 minutes. Remove from heat and allow to cool for a few minutes. 
5. Take the brussels sprouts and garlic, heavy cream, and remaining 2 tablespoons of butter and blend in a food processor.
6. Once blended, add the cooking water slowly until it reaches desired consistency. 
7. Combine the sauce with your pasta and toss. 
8. Season with salt, pepper and the shaved Parmesan.

These delicious savory crab cakes are from Mama Szabo's repertoire. Most famously prepared on Christmas Eve, for our traditional Feast of the Seven Fishes. Before altered,  the brussels sprouts spaghetti  recipe was brought to you by Real Simple.