Go Back
Fettucine with Crab and Meyer Lemon

Fettucine Pasta with Crab and Meyer Lemon

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Servings 2


  • 6 tablespoons butter divided
  • 2 tablespoon chopped shallots
  • 1 clove garlic crushed
  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • 3 tablespoons cream
  • 2 tablespoons Meyer lemon juice
  • 1 teaspoon Meyer lemon zest
  • 1 teaspoon freshly ground black pepper
  • 10 ounces Caraluzzi’s fresh Fettucine Pasta
  • 1 pound Fresh Lump Crabmeat
  • 2 tablespoon chives
  • Salt


  • Bring a pot of lightly salted water to a boil.
  • In a small saucepan, melt 1 tablespoon butter over medium-low heat. Add the shallots and garlic and cook until tender, about 5 minutes. Add the wine and increase the temp to high heat. Reduce the wine until dry, about 6 minutes. Add the chicken stock and reduce by half, about 3 minutes. Add the cream and reduce the heat and simmer for another 5 minutes. Whisk in the butter until melted. Then strain the sauce through a fine-mesh strainer into a larger saucepan. Stir in the Meyer lemon juice and zest, black pepper and season with salt. Stir the crab meat into the sauce and keep warm.
  • When the water boils add the fettucine, and cook for about 5 minutes. Drain the pasta and toss in the pan with the sauce. Add chives, season with salt and serve.
  • Can top with Fresh shaved or grated Parmesan (optional).


This recipe is an adaptation of one presented on the Today Show