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Chef Megan Mitchell

Online Cookbook

Lemony Crab Pasta

  • Serves: 4
  • Complexity: medium
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Lemony Crab Pasta


  • 12 ounces gluten-free linguine pasta, such as Bionaturae
  • 4 tbsp. unsalted butter
  • 5 ounces creme fraiche
  • 2 large lemons
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly cracked black pepper, plus more for garnish
  • 8 ounces lump crab meat, picked through
  • 1/4 cup grated pecorino romano, plus more for garnish
  • 3 tbsp. minced dill, plus fronds for garnish
  • 2 tbsp. finely minced chives, plus more for garnish
  • 1 tbsp. minced tarragon


  1. Bring a large stock pot of salted water to a rolling boil. Add in the pasta and cook per package directions until al dente. Reserve 1 cup of the cooking liquid.

  2. While the pasta cooks make the sauce. Bring a 12-inch nonstick skillet up to heat over medium. Add in the butter and cook until bubbly, browned and smells nutty. Turn the heat down to low and add in the creme fraiche, the zest from both lemons, salt and pepper. Mix together until a smooth, creamy sauce forms.

  3. Add in the crab meat and gently stir. Once the pasta has cooked add it directly to the sauce pan and squeeze in the juice from the 2 zested lemons. Toss together then stir in the pecorino romano and herbs, cook for 1 minute for the sauce to thicken. If it looks too dry add 1/4 cup of the reserved cooking liquid at a time.

    Remove from heat and taste for seasoning, adding more salt or pepper if needed.

  4. To serve evenly distribute between 4 shallow bowls and sprinkle the top with more parmesan, cracked pepper, minced chives and dill fronds.

    Recipe Courtesy of Megan Mitchell

    As seen on Food Network Kitchen

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