Crab and Lemon Fettuccine Crab and Lemon Fettuccine

Crab and Lemon Fettuccine 150 Image by: Crab and Lemon Fettuccine 150 Author: Canadian Living

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



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


  • Iron 25.0
  • Folate 65.0
  • Calcium 4.0
  • Vitamin A 8.0
  • Vitamin C 55.0
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Crab and Lemon Fettuccine