Ingredients
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1 Meyer lemon, including peel
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1 garlic clove crushed
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½ teaspoon Kosher salt
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½ cup McEvoy Ranch Lemon Olive Oil + 2 Tbsp. for drizzling
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Freshly ground black pepper (Red Chili flakes or Aleppo pepper may be substituted)
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2 cups crab meat, picked and cleaned
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½ pound capellini or other long pasta
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1 cup Crème Fraiche
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1 Meyer lemon, cut into wedges for garnish
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1 tablespoon fresh herbs, chopped (parsley, chives, tarragon, and chervil will all work well here)
Instructions
Vinaigrette
Cut the lemon in half. Remove seeds and cut into 1/2 inch pieces.
Put lemon pieces in a food processor and pulse until the lemon is in coarse chunks but not pureed.
Add garlic, salt and olive oil and puree.
Transfer to a bowl and add black pepper or chili flakes to taste.
Pasta
Toss crab with vinaigrette. Taste and add salt if necessary.
Cook pasta in salted water according to package directions.
Remove pasta to a bowl, reserving 1 cup of pasta cooking water.
Toss pasta with Creme Fraiche, then add crab mixture and gently toss again keeping crab meat as intact as possible.
Thin with pasta water if necessary.
Plate in individual bowls, garnish with fresh herbs and lemon wedges.
- Drizzle with Lemon Olive Oil.
