← Back to Search Results
Crab and Asparagus Fettuccine Recipe-3063

Photo by:
Comments: 0


Pasta is one of the best G.I. foods. Low in fat, it will also fill you up and prevent late-night snacking. White crab meat comes from the claws, but you can also use brown meat—it has a more intense flavor.

Yield: Serves 4


  • 2 tablespoons extra virgin olive oil
  • 1 shallot, finely chopped (if unavailable, use 1 tablespoon minced mild onion)
  • 1 tablespoon lemon thyme leaves
  • 2 teaspoons anchovy paste
  • 2/3 cup dry white wine
  • 2/3 cup fish stock
  • 12 ounces asparagus, trimmed and cut into 1-inch pieces (about 3-3½ cups)
  • 9 ounces white crabmeat (about 1¼-1½ cups)
  • 14 ounces fresh fettuccine (about 2½-3 cups)
  • 2 teaspoons unsalted butter
  • Juice of 1 lemon
  • ¼ cup chopped fresh parsley
  • Ground black pepper


1 Heat the olive oil in a heavy frying pan, add the shallot, and cook gently until soft but not brown. Add the thyme, anchovy paste, wine, and fish stock, and bring to a boil. Reduce to a simmer.

2 Meanwhile bring a large pot of water to a boil. Add the asparagus and cook for 4-6 minutes until just tender. Drain, reserving the cooking water, and add the asparagus to the shallot liquid along with the crab.

3 Cook the fettuccine in the asparagus water for 3-4 minutes. Drain and add to the crab sauce.

4 Heat the butter in a frying pan until nutty and golden. Add the lemon juice and parsley and pour it over the pasta. Toss to combine. Season to taste with plenty of black pepper.

© Anthony Worrall Thompson

Nutritional Information

Nutritional information is provided by the author.

Per portion: 476 cal., 16g fat, 3.3g sat, fat, 0.74g sodium. 50g carbohydrate


Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
lidias-italy Lidia's Italy
by Lidia Bastianich
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
living-raw-food Living Raw Food
by Sarma Melngailis

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?