Crab And Herb Fettucine Recipe

Name: Crab And Herb Fettucine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup dry white wine; 1/4 cup tarragon or white-wine vinegar; 1/3 cup finely chopped shallot; 1 1/4 sticks (10 tablespoons) cold unsalted butter, cut into tablespoon pieces; 1 lb jumbo lump crabmeat, picked over; 3 tablespoons chopped fresh tarragon; 3 tablespoons chopped fresh chives; 1/3 cup chopped fresh flat-leaf parsley; 1 1/2 teaspoons finely grated fresh lemon zest; 3 tablespoons fresh lemon juice; 1/2 teaspoon salt; 1/2 lb dried egg fettuccine

Servings: persons

1/4 cup dry white wine
1/4 cup tarragon or white-wine vinegar
1/3 cup finely chopped shallot
1 1/4 sticks (10 tablespoons) cold unsalted butter, cut into tablespoon pieces
1 lb jumbo lump crabmeat, picked over
3 tablespoons chopped fresh tarragon
3 tablespoons chopped fresh chives
1/3 cup chopped fresh flat-leaf parsley
1 1/2 teaspoons finely grated fresh lemon zest
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 lb dried egg fettuccine

1
Boil wine, vinegar, and shallot in a 2 1/2- to 3-quart heavy saucepan over moderate heat until liquid is reduced to about 1 tablespoon, about 3 minutes. Add a few tablespoons butter, whisking constantly. Add remaining butter 1 piece at a time, whisking constantly and adding each new piece before previous one has completely melted, lifting pan from heat occasionally to cool mixture. Reduce heat to low, then add crabmeat and cook, stirring occasionally, until just heated through, about 2 minutes.
2
Remove pan from heat and stir in herbs, zest, lemon juice, and salt.
3
Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 3 tablespoons of pasta-cooking water, then drain pasta.
4
Toss pasta with crab sauce and reserved cooking water in a serving bowl. Season with salt and pepper.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup dry white wine, 1/4 cup tarragon or white-wine vinegar, 1/3 cup finely chopped shallot, 1 1/4 sticks (10 tablespoons) cold unsalted butter, cut into tablespoon pieces, and more.

Yes, Crab And Herb Fettucine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab And Herb Fettucine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions