Spicy Crab Linguine with Mustard, Crème Fraîche and Herbs
Published March 18, 2014
Fred R. Conrad/The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound linguine
Salt and pepper
1 cup crème fraîche
3 tablespoons Dijon mustard
Pinch of cayenne
1 pound cooked crab meat, lump if possible
1 serrano or jalapeño chile, seeds removed and finely chopped, or less to taste
2 tablespoons finely cut chives
6 scallions, thinly sliced on an angle
1 tablespoon tarragon leaves, roughly chopped
Cilantro sprigs, for garnish
Nutritional analysis per serving (4 to 6 servings)
61 grams carbs; 95 milligrams cholesterol; 430 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 9 grams fat; 3 grams fiber; 530 milligrams sodium; 25 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put a large pot of water on to boil. Add linguine and a generous amount of salt and cook until al dente.
- Step 2
Meanwhile, in a wide skillet, warm the crème fraîche over medium heat. Stir in mustard and cayenne and season with salt and pepper. Add crab meat, stir to coat, and heat through.
- Step 3
Drain pasta and add to skillet. Toss gently to coat pasta, taking care not to break up the crab meat too much. Add the chile, chives, scallions and tarragon and toss to coat. Transfer to a warm serving dish and garnish with cilantro sprigs.
Private Notes
Comments
Oh! Forgot to say in my last note! It seemed to be lacking a little something when we started eating, so I gave everybody a lemon wedge. The shrinking of lemon made a really big difference. I wouldn't omit that.
This has become one of our go to recipes. It is absolutely delicious with wonderful, fresh Dungeness crab from our fish monger and fresh pasta that we make. My wife and I usually have this dish for the two of us. We cut the pasta in half and go with the full sauce recipe.
Love this recipe! My only advice is that if you're expecting to have leftovers, up your sauce-to-pasta ratio. The fresh pasta I used absorbed a good amount of the sauce, so the leftovers the next day seemed a bit dry. But what we ate night-of was so so good!
Made this tonight with 12 oz. of linguine and the sauce to pasta ratio was about right. I did reserve some pasta water and added a splash when tossing the pasta and it was a good addition. There was also some nice local asparagus at the store, so I cut it into 1” pieces and blanched it for about 3 minutes and added to the dish. That was a great addition.
Made this recipe with full lb of linguini and doubled the sauce based on the comments. Liquid part of sauce was fine, but I didn’t need to double the crab. It probably would have been fine to use sauce as described in the recipe and use some pasta water for more moisture.
Super easy and delicious. Will be adding this to my spring meal rotation.