Creamy Lemon Crab Fettuccine with Breadcrumbs & Nectarine Salad
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Creamy Lemon Crab Fettuccine

with Breadcrumbs & Nectarine Salad

35 MIN
+$11.99/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
This bright, summery pasta dish features our new wild-caught lump crabmeat—tossed with ribbons of fettuccine, sautéed fresh tomatoes, Calabrian chile paste, lemon juice, cream, and more.

INGREDIENT IN FOCUS
Hailing from Calabria (a region of southern Italy known for its spicy red peppers) this specialty chile paste lends the perfect, subtle kick of heat to our vibrant sauce.
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  • Nutrition
    PER SERVING
  • Calories
    880 Cals (est.)
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fresh
ingredients
Creamy Lemon Crab Fettuccine with Breadcrumbs & Nectarine Salad
Title
  • 16 oz Cooked Wild-Caught Lump Crabmeat
  • ¾ lb Fettuccine Pasta
  • 1 Shallot
  • ½ cup Panko Breadcrumbs
  • 2 cloves Garlic
  • ½ lb Grape Tomatoes
  • 1 Tbsp Sherry Vinegar
  • 2 Tbsps Whole Grain Dijon Mustard
  • 1 Nectarine
  • 1 bunch Parsley
  • ¼ cup Roasted Pistachios
  • 4 oz Arugula
  • 2 oz Salted Butter
  • ½ cup Cream
  • 1 Tbsp Calabrian Chile Paste
  • 1 Lemon
  • 2 tsps Honey
time-saving
tips & techniques
Prepare the ingredients & make the dressing
1 Prepare the ingredients & make the dressing

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and small dice the shallot. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Halve, pit, and thinly slice the nectarine. Roughly chop the pistachios. Roughly chop the parsley leaves and stems. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. In a large bowl, whisk together the honey, vinegar, mustard, and 2 teaspoons of the diced shallot; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined. Taste, then season with salt and pepper if desired. Carefully pick through the crab and remove any shells.

Cook the pasta
2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

Make the lemon breadcrumbs
3 Make the lemon breadcrumbs

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until golden brown. Transfer to a bowl; stir in the lemon zest. Wipe out the pan.

Cook the aromatics & tomatoes
4 Cook the aromatics & tomatoes

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic, remaining diced shallot, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Turn off the heat.

Finish the pasta
5 Finish the pasta

To the pot of cooked pasta, add the cooked aromatics and tomatoes, crab, butter, cream (shaking the packet before opening), lemon juice, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the crab is heated through and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired.

Make the salad & serve your dish
6 Make the salad & serve your dish

To the bowl of dressing, add the arugula, sliced nectarine, and chopped pistachios; season with salt and pepper. Toss to coat. Serve the finished pasta with the salad on the side. Garnish the pasta with the lemon breadcrumbs and chopped parsley. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the dressing
1 Prepare the ingredients & make the dressing

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and small dice the shallot. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Halve, pit, and thinly slice the nectarine. Roughly chop the pistachios. Roughly chop the parsley leaves and stems. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. In a large bowl, whisk together the honey, vinegar, mustard, and 2 teaspoons of the diced shallot; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined. Taste, then season with salt and pepper if desired. Carefully pick through the crab and remove any shells.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the pasta
Make the lemon breadcrumbs
3 Make the lemon breadcrumbs

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until golden brown. Transfer to a bowl; stir in the lemon zest. Wipe out the pan.

4 Cook the aromatics & tomatoes

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic, remaining diced shallot, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Turn off the heat.

Cook the aromatics & tomatoes
Finish the pasta
5 Finish the pasta

To the pot of cooked pasta, add the cooked aromatics and tomatoes, crab, butter, cream (shaking the packet before opening), lemon juice, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the crab is heated through and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired.

6 Make the salad & serve your dish

To the bowl of dressing, add the arugula, sliced nectarine, and chopped pistachios; season with salt and pepper. Toss to coat. Serve the finished pasta with the salad on the side. Garnish the pasta with the lemon breadcrumbs and chopped parsley. Enjoy!

Make the salad & serve your dish
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