Fettuccine with Crab Crème Fraîche Lemon and Tarragon

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 small shallot, finely chopped
• 1 small garlic clove, finely grated
• 1 8-ounce container crème fraîche, room temperature
• Kosher salt
• 6 ounces fresh or dried fettuccine or tagliatelle
• 10 ounces cooked Dungeness, king, or jumbo lump crabmeat, picked over
• ½ lemon
• ½ cup tarragon leaves
• 1 teaspoon piment d’Espelette or Aleppo-style pepper or ¼ teaspoon crushed red pepper flakes

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag