Published on Emerils.com (https://www.emerils.com)

Recipe
Chanterelle, Crabmeat, and Fettuccine with Lemon Butter Sauce [1]

Chanterelle, Crabmeat, and Fettuccine with Lemon Butter Sauce

  • Yield: 4 servings
[2]

Ingredients

  • 1 1/2 cups Lemon Butter Sauce [3]
  • 3 tablespoons olive oil
  • 2 cups fresh chanterelle or shiitake mushrooms, rinsed and sliced
  • 3 green onions, chopped
  • 1 teaspoon minced garlic
  • 1 teaspoon minced shallots
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon salt
  • 3 turns freshly ground black pepper
  • 1 pound (2 cups) lump crabmeat, picked over for shells and cartilage
  • 1 pound fettuccine
  • 2 teaspoons Emeril's Creole Seasoning [4]

Directions

  • Prepare the Lemon Butter Sauce; set aside and keep warm.

  • Heat the remaining oil in a large skillet over high heat. When the oil is hot, add the chanterelles and sautÈ until the mushrooms are just tender, for about 1 minute. Add the green onions, garlic, shallots, basil, salt, and pepper, and cook until the vegetables start turning translucent, for about 2 minutes. Cook the fettuccine in a large pot of boiling salted water according to package directions. Drain the pasta in a colander.

  • Add the crabmeat and pasta and shake the skillet or toss gently to avoid breaking up the lumps of crabmeat. Sautéfor 1 minute.

  • Carefully stir in the Lemon Butter Sauce, reduce the heat to medium, and cook, just until the sauce is heated through, for about 1 minute. Remove from the heat.

  • To serve, get down your best pasta bowls and divide the pasta among each.  Top with the sauce (including plenty of chanterelles and crabmeat). Sprinkle the rim of each bowl with 1/2 teaspoon Creole Seasoning.

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Recipe Details

  • Source: Emeril's New New Orleans Cooking [7]
  • Dish Type: Pastas [8]
  • Cuisine: Cajun/Creole [9]
  • Cooking Method: Sauteeing [10]
  • Effort Level: Simple [11]

Tags

spring mushrooms [12]

Reviews

Source URL: https://www.emerils.com/123665/chanterelle-crabmeat-and-fettuccine-lemon-butter-sauce