From "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.


  • 1/8 teaspoon saffron
  • 1 tablespoon dry sherry
  • 1/2 cup (1 stick) unsalted butter
  • 2 tablespoons chopped shallots
  • 3 cups whipping cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 pound fresh lump crabmeat, shells removed
  • 10 ounces fettucine pasta, cooked al dente
  • 1/4 cup chopped fresh parsley


    Mix saffron and sherry.  Set aside.  Melt butter in a large saucepan over moderate heat.  Add shallots and saute until soft.  Stir in cream.  Turn heat to low.  Simmer until reduced, about 30 minutes.  Stir in sherry mixture and simmer 5 minutes. Season with salt and pepper.  Gently toss in crabmeat and warm only (do not cook).  Add pasta and toss over low heat.  Place in serving bowls and sprinkle with parsley.

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