West Coast Dungeness crab and Meyer lemons, both in season now, come together deliciously in this special-occasion pasta. At A16 Rockridge, chef Rocky Maselli made it with housemade squid-ink tonnarelli; we opted for fettuccine since it's easier to find.
This is such a wonderful dish. Definitely use fresh pasta that makes a complete difference. Also, my darn market didn’t have creme fraiche so I used sour cream. I also substituted lobster for the crab because I couldn’t find any USA crab. Definitely will make this again. Wow!!
This recipe has become our go-to special occasion dish. It is absolutely phenomenal - simple, delicate and delicious. A few important notes: the fresh pasta is a must (we make our own). We make it with king crab (pricey, I know, but well worth it for special occasions). We use a little less oil and a little more chili flakes and lemons (juice of the two meyer lemons). We also find it is essential to cook it down for the full 15 minutes to thicken the sauce.
Simple to make. Simply splendid to eat. Wonderful way to celebrate the nexus of Meyer lemon and Dungeness crab seasons. Made per recipe. The only 'hard work' is cracking and picking the crab and I delegated that to my hubby. This made it to our "keeper" file. PS - Lovely paired with sparkling wine, including the prosecco used in the sauce.
