Posts Tagged ‘Chronicle’

Since eating fresh Dungeness crab from Fisherman’s Wharf this weekend, I’ve been thinking of little of else—dreaming of wandering along the Embarcadero back to the crab and chowder stalls. But I haven’t had the time, so instead I dug out a favorite crab recipe of mine: Fresh Fettuccine with Creamy Crab Sauce.

While the author waxes lyrical about one of my least favorite wines—a local chardonnay—I’ve made the recipe a few times and always use something other than chardonnay with spectacular results (usually, whatever’s open in the fridge). The creamy, anise-y flavor of the sauce is an addictive compliment to the sweet, briny crab.


This recipe was created by Chronicle staff writer Tara Duggan.


3 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

1/2 leek (white and light green parts only), washed well and thinly sliced

1 shallot, minced

1/2 cup Chardonnay

12 ounces fresh fettuccine

1/2 pound fresh lump crabmeat, picked through for cartilage

3/4 cup heavy cream

Salt and pepper to taste

1 tablespoon minced fresh tarragon

INSTRUCTIONS: Bring a large pot of salted water to a boil for the pasta.

Melt the butter in a large skillet, then add the oil and heat gently. Add the leek and shallot, then saute gently until very tender, about 15 minutes. Add the wine and simmer for about 2 minutes.

Cook the pasta according to package directions. Drain, reserving about 1/2 cup of the cooking water.

As the pasta cooks, add the crabmeat and cream to the sauce, and simmer gently until just warmed through, about 2 to 3 minutes. Season with salt and pepper, and remove from heat.

Combine the pasta, sauce and tarragon with a sprinkle of salt and pepper. If needed, add some of the reserved cooking water to thin the sauce.

Serves 4 to 6

PER SERVING: 415 calories, 14 g protein, 35 g carbohydrate, 23 g fat (11 g saturated), 120 mg cholesterol, 142 mg sodium, 2 g fiber.

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