Photo: Elle Hughes
Fettuccine with Crab and Fennel
12 ingredients
Serves 4.
openrecipes
The anise notes of fennel are a good match for the rich, sweet flavor of crab in this dish. Seek out the freshest premium lump crabmeat you can find; it should be moist, not dry. Since lump crabmeat comes precooked, it should be just heated through when added to the sauce.
Estimated Nutrition (whole recipe, rough)
553
Calories
17g
Protein
24g
Fat
63g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb. egg pasta (see related recipe at left)
- 1 fennel bulb
- 3 Tbs. unsalted butter
- 1 carrot, peeled and minced
- 1 large shallot, minced
- 1 garlic clove, bruised
- 1 Tbs. minced fresh flat-leaf parsley
- 1/2 cup dry sherry
- 1 cup heavy cream
- 3/4 lb. lump crabmeat, picked over for shell fragments and cartilage and flaked
- Fine sea salt and freshly ground white pepper
- 2 Tbs. kosher salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes