Tested till perfect Crab and Lemon Fettuccine

Crab and Lemon Fettuccine

Quick enough for weeknights, this dish also makes for easy entertaining. If frozen crabmeat is unavailable, use 2 cans (4.23 oz/120 g each) chunk crabmeat, drained.

By The Canadian Living Test Kitchen

Source: Canadian Living Special Issue: Pasta by the Season 2004

Recipe3 out of 5 based on 2 ratings.
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  • Portion size 4


  • 12 oz 12ozfettuccine
  • 2 tbsp 2tbspextra-virgin olive oil
  • 1/2 1/2sweet red peppersweet red peppers, diced
  • 1 1shallotshallots or small onion, finely chopped
  • 2 2cloves garlic, minced
  • 1 tbsp 1tbspgrated lemon rind
  • 2 tbsp 2tbsplemon juice
  • 2 tbsp 2tbspchopped fresh dill
  • 1 pkg (7oz/200 g) 1pkg (7oz/200 g)frozen crabmeat, thawed and squeezed dry
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
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In large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and return to pot, reserving 1 cup (250 mL) of the cooking water.

Meanwhile, in large skillet or shallow saucepan, heat oil over medium heat; cook red pepper, shallot and garlic, stirring occasionally, until vegetables are softened, about 3 minutes.

Add lemon rind and juice, dill, crabmeat, salt and pepper; cook until crabmeat is hot, about 3 minutes.

Add crabmeat mixture to drained pasta; toss to coat. If desired, add enough of the reserved cooking water to moisten.

Nutritional Information per serving: about

cal 443 pro 23g total fat 9g sat. fat 1g
carb 66g fibre 4g chol 35mg sodium 711mg

% RDI:

calcium 4 iron 25 vit A 8 vit C 55
folate 65
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