I have this undying obsession with pasta. First and last meal I would like to eat everyday of the week. I had a crab-cake request and I couldn’t bring myself to leave it at that, so I turned it inside out. A pasta inspired by crab cakes is actually a great idea with notes of lemon, saltiness from capers, a light umami cheesy bite and lightly shredded crab. I can tell you, though, it would not be the same experience without a coating of buttery breadcrumb sprinkled on top. Why the hell not? I started seeing restaurants do that a few years ago when I was in culinary school and I thought it was the most clever way to dress a pasta. It’s unintentionally elevated with a an extra layer of texture. It’s no longer only dedicated to baked pastas and mac and cheese.

GATHER THE GOODS

1# Casarecce Pasta

2 tablespoons butter

2 teaspoons smoked paprika

1 teaspoon celery seed

1/2 cups capers

1 lemon, juiced and zested

1 1/2 cups jonah crab meat

1/2 cup grated parmesan or roman

olive oil

salt to taste

BUTTERY CRUMBS

1 cup breadcrumbs

1 tablespoon butter

olive oil

salt to taste

MAKE IT

1. Bring a large pot of salted water to a boil, add the pasta, and cook the pasta until al dente. Save about a cup of starchy pasta liquid for the sauce.

2. To make the crumb topping melt the butter and olive oil in a medium pot or saute pan over medium heat. Add the breadcrumb and mix to combine toasting slightly. Season with salt if desired.

3. Once the pasta is done, coat with butter after completely drained.

4. In a large saute pan or dutch oven heat a drizzle of olive oil. Add the smoked paprika and celery seed to the oil and saute for a couple seconds. Then add the capers, lemon, and pasta water and bring to a quick simmer.

5. Add the crab meat and pasta, and cheese and toss to combine. Taste to make sure the cheese, salt, and citrus level are where you want it to be. Adjust according to your liking!