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