Premium

Creamy Lemon Crab Fettuccine

with Breadcrumbs & Nectarine Salad

35 MIN

+$11.99/serving 4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.
CLICK FOR RECIPE CARD

See Plans

Nutrition

PER SERVING
Calories

880 Cals (est.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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!