Lump Crab Pasta with Meyer Lemon and Chive Butter Sauce

 

 

Valentine’s Day or not, there is nothing more romantic than your honey cooking up a nice meal while you sit back, relax and sip your Chardonnay (or IPA). 

In honor of the upcoming holiday I wanted to share an easy dish to impress (or to splurge on yourself) with a little splash of elegance, a hint of seduction and is overall just wildly delicious.  

This pasta covers all the bases with soft and subtle flavors of the butter sauce (also known as a Beurre Blanc) paired with a hint of citrus, and the sweetness of fresh crab is true perfection. 

Add a little chocolate to the mix and I’m pretty sure this is the way to make any suitor fall head over heals.  If you’re lucky, maybe with you too!

 

(If can’t find meyer lemons, you can substitute regular lemons)

Lump Crab Pasta with Meyer Lemon and Chive Butter Sauce

Serves 2

  • 8oz thin spaghetti ( half of a box)
  • 1 lb fresh lump crab meat, picked over for shells and pieces
  • 1/4 cup dry white wine
  • 1/4 cup white wine vinegar
  • 1 large shallot, chopped fine
  • 1 and 1/2 sticks cold unsalted butter
  • 4 tbs chopped chives
  • 1 tsp fresh lemon zest
  • 1/4 cup meyer lemon juice
  • salt, pepper
  • parsley

Begin by cooking pasta in boiling salted water according to package directions.  Drain pasta, and reserve about 1/3 cup of the cooking water.  Set pasta aside.

To make the sauce add the shallots, wine and vinegar in a medium-large saucepan.  Boil until the liquid reduces to just about a tablespoon.  Reduce heat and begin to add the cold butter one tablespoon at a time, whisking continuously, until all of the butter is incorporated.  Turn the heat off and add chives, lemon juice, lemon zest, salt (a generous amount of salt) and pepper.  Mix in most of the crab meat, reserving about 1/2 cup to top pasta with. 

Pour the sauce in a large saute pan and add the pasta.  Heat through and add the cooking water from the pasta a tablespoon at a time to loosen the sauce, if needed.  Check for seasoning and adjust as needed.  Plate the pasta and top with the reserved crab meat, fresh parsley and lemon zest.  Serve immediately.

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6 Comments

Filed under All Posts, France, Pasta!, Recipes, Seafood

6 responses to “Lump Crab Pasta with Meyer Lemon and Chive Butter Sauce

  1. Connie Baker

    My Valentine of 41 years will be getting this! Made the chocolate cupcakes from your last blog last night for my bridge group and they were in heaven.

  2. This looks so wonderful. I’m pinning for future use!

  3. Annie

    Oh girl, making me so proud with those gorgeous photos! A little PS witchery goes a long way. And the recipe looks awesome too 🙂

  4. We did a lobster mac ‘n cheese, very similar thinking. Indulge and enjoy, right?

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