Crab and Lemon Fettuccine

Crab and Lemon Fettuccine 150 Author: Canadian Living Credits: Crab and Lemon Fettuccine 150

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.

  • Portion size 4 servings
  • Credits : Canadian Living Special Issue: Pasta by the Season 2004

Ingredients

  • 12 oz fettuccine
  • 2 tablespoons extra-virgin olive oil
  • 1/2 sweet red pepper diced
  • 1 shallots finely chopped
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon grated lemon rind
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh dill
  • 1 pkg (7oz/200 g) frozen crabmeat thawed and squeezed dry
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Method

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 facts per serving: about

  • Sodium 711 mg
  • Protein 23 g
  • Calories 443.0
  • Total fat 9 g
  • Cholesterol 35 mg
  • Saturated fat 1 g
  • Total carbohydrate 66 g

%RDI

  • Iron 25.0
  • Fibre 0.0
  • Folate 65.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 55.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Crab and Lemon Fettuccine

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