Cajun 2x Crab Cakes with Linguine
plus Creamy Bell Pepper Sauce & Parmesan Garlic Bread
- Fish
- Shellfish
- Wheat
- Soy
- Milk
- Eggs
Golden baked crab cakes top silky linguine in a creamy Cajun sauce packed with serious New Orleans swagger: bell pepper, celery, onion, and garlic, plus our zippy Cajun Spice Blend. Lemon zest and plenty of chopped parsley add fresh notes to the creamy pasta. It’s finished with a side of crunchy Parmesan garlic bread.
Ingredients
2 unit
Seafood Stock Concentrate
(Contains: Fish, Shellfish)
1 unit
Ciabatta
(Contains: Wheat, Soy)
1 unit
Onion
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Lemon
6 ounce
Linguine Pasta
(Contains: Wheat)
1 tablespoon
Cajun Spice Blend
1 unit
Parmesan Cheese Block
(Contains: Milk)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
2 clove
Garlic
¼ ounce
Parsley
1 unit
Bell Pepper
16 ounce
Crab Cakes
(Contains: Eggs, Shellfish, Wheat)
2.5 ounce
Celery
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
Core, deseed, and dice bell pepper. Halve, peel, and dice onion. Dice celery. Peel and mince or grate garlic. Zest and quarter lemon (for 4 servings, zest one lemon and quarter both). Grate Parmesan over a small bowl. Halve ciabatta lengthwise. Finely chop parsley.
Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
While pasta cooks, place crab cakes on a lightly oiled baking sheet; bake on top rack until golden, 6 minutes.
Flip crab cakes and top each with ½ TBSP plain butter. Return to top rack and bake until warmed through, 6-9 minutes more.
Transfer crab cakes to a plate. Carefully wipe off baking sheet and reserve for Step 5.
While crab cakes bake, heat a drizzle of oil in a large pan (large high-sided pan or Dutch oven for 4 servings) over medium-high heat. Add bell pepper, onion, celery, Cajun Spice Blend, salt, and pepper. Cook, stirring, until veggies are softened and fragrant, 3-5 minutes.
Add garlic; cook, stirring, until fragrant, 30 seconds.
Stir in cream sauce base, stock concentrates, half the lemon zest, ⅓ cup reserved pasta cooking water (⅔ cup for 4), and juice from half the lemon. Bring to a boil, then reduce to a simmer; cook, stirring occasionally, until thickened, 4-6 minutes more.
Meanwhile, place 1 TBSP plain butter (2 TBSP for 4 servings) in a second small microwave-safe bowl and microwave until softened, 30 seconds. Add garlic herb butter and Parmesan to bowl; stir to combine.
Spread Parmesan garlic herb butter on cut sides of ciabatta. Place bread, buttered sides up, on baking sheet used for crab cakes. Bake on top rack until cheese melts and bread is toasted, 2-4 minutes.
Once garlic bread is cool enough to handle, slice diagonally.
Add drained linguine to pan with sauce; toss to coat. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is thoroughly coated in sauce.) Taste and season with salt and pepper.
Divide pasta between shallow bowls. Top with crab cakes, parsley, and remaining lemon zest. Serve with Parmesan garlic bread and remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The linguine, creamy Cajun sauce, and Parmesan garlic bread were widely praised as delicious — the real stars of the dish. The crab cakes, however, disappointed most reviewers: they were described as bland, mushy, and lacking distinct crab flavor.
- Ease of prep: The recipe has quite a few steps and some found the prep busy and hectic, though the end result was satisfying for those who enjoyed the pasta.
- Suggestions: Pan-frying the crab cakes on the stovetop instead of baking may help develop a crispier exterior, as several reviewers found the oven-baked texture too soft and loose. Squeezing fresh lemon over the crab cakes before serving can help brighten their flavor. One reviewer suggested swapping in chicken as the protein for a more satisfying result. A few also noted the vegetables in the sauce could be cut smaller or cooked a little longer for a better texture in the pasta.
