Linguine in White Crab-Meyer Lemon Sauce

uine in White Crab-Meyer Lemon Sauce

This is the perfect pasta to toss together in early winter when both Meyer lemon and Dungeness crab are in season.

Linguine in White Crab-Meyer Lemon Sauce 

Print This Recipe Total time Yield 4–6Source Adapted from Rocky MaselliPublished
uine in White Crab-Meyer Lemon Sauce


  • 2 tablespoon olive oil
  • 1 large shallot (peeled and thinly sliced)
  • ¼ teaspoon crushed red pepper flakes (or more to taste)
  • 1 ½ cup dry prosecco (or other sparkling dry white wine)
  • 1 cup creme fraiche
  • 2–3 tablespoon Meyer lemon juice
  • 2–3 teaspoon Meyer lemon zest
  • ¼ cup chopped fresh Italian parsley
  • 1 pound cooked, shelled Dungeness crab (or other type crab locally available)
  • 1 pound fresh linguine


Bring a large pot of salted water to a boil.

Meanwhile, heat oil in a large saucepan set over medium heat. Add shallots and cook, stirring often, until softened, about 3–4 minutes. Season with red pepper flakes and salt. Cook an additional minute until fragrant, then add the prosecco and creme fraiche; stirring to combine.

Lower the heat and continue to cook until slightly thickened, about 10 minutes.

While the sauce thickens, boil the fresh linguine until just tender 2 to 4 minutes.

When ready to serve stir lemon juice, lemon zest, parsley, and crab into the sauce. Drain the pasta and gently toss it with the sauce. Taste for seasoning and serve immediately.