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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Fettuccine with Crab, Fennel & Lemon Zest Recipe

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This recipe for Fettuccine with Crab, Fennel & Lemon Zest is from Family and Friends Favorites Meals, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. olive oil
8 tbsp. unsalted butter
¼ cup white onion, finely chopped, about ¼ cup (or 3 shallots)
1 bulb fennel, chopped fine, about 1/2 to 2/3 cup
¾ pound dried egg fettuccine or fresh egg pasta
Grated zest of one large lemon, about 1 tablespoon
1 pound crabmeat, picked over
2 tablespoons chopped fresh flat-leaf parsley
Kosher salt and freshly ground pepper as needed
Directions:
Directions:
Bring a large pot of well-salted water to a boil.

Warm the oil with 4 tablespoons of the butter in a large saute pan over medium heat. Add the onion and fennel and cook until the onion has become sweet, about 8 minutes.

Drop the pasta in the water. Stir once.

Add lemon zest to the fennel and onion in the pan and warm on low heat for 2 minutes. Add the remaining butter, the crab, lemon juice and parsley and warm gently for 2 or 3 minues, stirring with care. Season with salt and pepper.

When the pasta is tender, drain and toss with the crab. Taste and adjust the seasoning, making sure to have enough lemon and salt.

Distribute pasta into warmed bowls and serve and once.
Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
Lot's of protein and carbohydrates in this dish yet it's so good! Serve with a nice bottle of Chardonnay.

 

 

 

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