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Video: Make romantic crab with fettuccine

  1. Closed captioning of: Make romantic crab with fettuccine

    >> a hopeless place

    >> today, a remonday take dinner for two. gavin cason is a executive chef here in new york. he has a simple recipe that can you whip up tonight for your sweetheart. good morning. this is really easy?

    >> it is easy. it is a dish that was inspired by tuscan. we rented a villa. and one of the dishes, we had a chef come out and prepare dinner. we were coming in late. one of the dishes he made is fettuccine with a lot of lemon. so much lemon that was all local. you had zest and juice. it was so fragrant and vibrant. it really reminded me of something special to do on a night you want to whip up something quickly.

    >> wonderful. we're going to do crab fettuccine with lemon. we have all the seafood here which is to say you can use any type.

    >> caviar and prons, scallops and lobsters and shrimp. we're going to use king and stone crab .

    >> take the crab out of the legs.

    >> take the crab out of the legs. just pop it open. then use the fork.

    >> all right.

    >> there you go.

    >> easy as pie.

    >> and then just scrape it down.

    >> even when you make it easy for me, it's still hard. you shred it up.

    >> there's basically, there's two little bones like that that are in it. you pull those apart. you just put that in like this.

    >> all right. let's say you had no skills, for example, you could buy jumbo crab?

    >> absolutely.

    >> can you skip that whole process and buy a bowl of crab like this.

    >> okay. so we have our fettuccine in here.

    >> the fettuccine is cooking. we have shall lots and gots and garlic a nd we're going to add salt and pepper . and the main part of this dish in, this case we're using meyer lemons. we're going to add a little zest to kind of start. can you add as little or as much as you want. but it's, again, the whole dish is meant to be eaten as the starter.

    >> okay.

    >> you really want that lem taste?

    >> absolutely. tlaen is the meyer lemon juice there.

    >> we picked fettuccine. can other pastas use?

    >> can you use any pasta. there is also a really thick dump ling past yachlt it's one of my favorites. we take the pasta water. we use a little bit.

    >> pour it right in. there.

    >> pour that right in.

    >> so you're sauteing the pasta in there i see.

    >> and then just kind of cook it down and create liaison. so it's going to thicken it and create its own sauce. then put the crab in.

    >> so that little pasta water kind of helped create the sauce?

    >> again, it's very light. it's very fresh. it's all about the ingredients. if the crab is fantastic, the lemon is fantastic, the pasta is right.

    >> you could do a combination? you could do crab and some other --

    >> sure. can you add the oysters or clams or even what is great which we can do now is add the chopped herbs. so this is taragon, parsley and chives. do you want to glab carab that caviar?

    >> let's go crazy. it's valentine's day.

    >> let's put it in.

    >> all right. so we put this in last minute. we obviously don't want to cook the caviar eggs.

    >> no.

    >> okay. i remember the last time i did that, the glass broke.

    >> just put it here.

    >> that looks great. you have a little special valentines cocktail here. the tipsy violet. what is that?

    >> this is a cocktail we do from chris miller . this is a tipsy violet. it's ginn and topped off with rose champagne.

    >> looks lovely.

TODAY recipes
updated 2/14/2012 10:45:04 AM ET 2012-02-14T15:45:04

Recipe: Crab fettuccine with lemon

  • 1 pound fettuccini pasta
  • Zest of one lemon
  • Juice of one lemon
  • 3 tablespoons butter
  • 3 shallots, minced
  • 2 cloves garlic, minced
  • Salt
  • Pepper
  • 1 bunch chives, parsley, tarragon & chervil - chopped
  • 4-6 ounces stone crab claws

Bring 4 quarts of water to a boil with a handful of salt, once ready, add the fettuccini and cook until al dente.

In a sauté pan begin melting the butter, add the shallots, lemon zest, and garlic, cook until you smell it, then add the cooked pasta with about 3 tablespoons of the pasta water, along with the lemon juice. Cook for about 3 minuets, until you form and glaze with the pasta.

Once that is ready, place the pasta on the plates and add the stone crab claws in the middle of each plate, sprinkle with chives and serve immediately.

Serving Size

Serves 4-6 people

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