Crab Pasta with Prosecco & Meyer Lemon Sauce

Crab Pasta with Prosecco & Meyer Lemon Sauce

Course Main Course


  • 2 tablespoons extra virgin olive oil
  • 1 large shallot, sliced
  • 1/8 teaspoon red chili flakes
  • 3/4 teaspoon kosher salt, divided
  • 1 1/2 cups dry prosecco
  • 1 cup creme fraiche
  • 2 Limoneira® Meyer lemons zest
  • 2-3 tablespoons fresh squeezed Limoneira® Meyer lemon juice
  • 1 pound shelled cook Dungeness crab
  • 1 pound fresh fettuccine
  • 1/4 cup chopped flat-leaf parsley


  • Bring a large pot of salted water to a boil. Meanwhile, heat oil in a large saucepan over medium heat. Cook shallot, stirring occasionally, until softened, 3 to 5 minutes. Stir in chile flakes and 3/4 tsp. salt; whisk in prosecco and crème fraîche. Bring to a boil over medium-high heat and reduce to 1 3/4 cups, 10 to 15 minutes. Gently stir in Meyer lemon zest, 2 tbsp. fresh-squeezed Meyer lemon juice, and the crab into prosecco sauce and remove from heat. Boil pasta until just tender, 2 to 5 minutes. Drain pasta, return to pot, and gently toss with crab sauce and parsley. Taste; add more fresh-squeezed Meyer lemon juice for a zing.
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