Crab pasta! Old Bay mayo! Crispy saltines! What are you waiting for?
part altogether, and fast-forward right to making crab pasta. It’s a dinner that feels special enough for a birthday or date night, but is just about impossible to mess up.Onion and celery are classic in a crab cake. In this recipe, we’ll ditch the onions and swap in two other alliums: scallions and leeks. I love their bright colors and grassy flavors.This is even chunkier than lump crab meat, which means by the time you’re done tossing the pasta, you’ll still end up with lots of big pieces.
Serve this with an extremely cold bottle of white wine. And if you can find a way to eat it outside, even better.
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