Recipe

Gemilli With Crab In A Light Lemon Cream Sauce Recipe

Add Step-by-Step Photos	Sosousme / All my dishes 1 month, 2 weeks ago You can use what ever kind of crab you want, just make sure it's not the stuff on the shelves in your local supermarket. You can buy nice, lump meat crab in the refrigerator section of most supermarkets and Trader Joes. Prep:5m Cook:20m Servings:8	Sosousme
	easy

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Ingredients

1/4 cup extra virgin olive oil

1 fennel bulb, trimmed, halved and thinly sliced laterally

1 cup ricotta cheese

1 1/2 cups light cream

1/2 cup lemon juice

2 teaspoons lemon zest (zest first, juice second)

1 pound crab meat, picked through for any lingering shells

1 pound Gemilli pasta (I like the shape, but you could use shells or bow-tie pasta), cooked according to package directions, well drained, 1/2 cup pasta water reserved

Finely chopped fennel fronds (the feathery leaves)

Directions

Heat the oil in a large skillet over medium heat; add the fennel and saute until softened. Add the ricotta and cream, stir together until just melted. Stir in the lemon juice, lemon zest, crab and cooked pasta. Stir together until well combined (be gentle when stirring to keep the crab as intact as possible), adding some pasta water if the mixture seems to dry. Sprinkle with chopped fennel leaves and serve.

Per Serving: 481 Calories; 21g Fat (9g Sat, 9g Mono, 2g Poly); 24g Protein; 48g Carbohydrate; 2g Dietary Fiber; 96mg Cholesterol; 252mg Sodium.

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