Ingredients
- 1 medium size Meyer lemon – peel and all!
- 1 garlic clove crushed ½ teaspoon kosher salt
- ½ cup McEvoy Olivo Nuovo + extra to drizzle on pasta (can also substitute with our Organic Extra Virgin Olive Oil)
- Freshly ground black pepper to taste (Red Chili flakes or Aleppo pepper can be substituted)
- 2 cups of cleaned crab meat
- ½ pound capellini or other long pasta
- 1 cup Bellwether Farms Crème Fraiche
- 1 Meyer lemon cut into wedges for garnish
- 1 tablespoon chopped fresh herbs – parsley, chives, tarragon and chervil will all work well here.
Instructions
Vinaigrette
Start by cutting the lemon in half. Then, remove seeds and cut each half into ½ inch pieces. Put the lemon into a food processor and pulse.
Add in garlic, salt and olive oil and puree everything to your desired thickness. Once complete, transfer vinaigrette to a bowl and add black pepper or chili flakes.
Pasta
Start by tossing the crab with vinaigrette and adding salt to taste.
Cook pasta in salted water according to package directions. Once cooked, remove pasta to a bowl. Be sure to keep some of the pasta water.
Toss the pasta with the crème fraiche. Add crab mixture to pasta and toss lightly - try to keep crab somewhat intact. If needed, add pasta water to thin sauce.
Plate the pasta in individual bowls and garnish with fresh herbs and lemon wedges. Don't forget to drizzle your pasta with McEvoy Olio Nuovo. Enjoy!
