Close

Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.

Recipe
Chanterelle, Crabmeat, and Fettuccine with Lemon Butter Sauce

Chanterelle, Crabmeat, and Fettuccine with Lemon Butter Sauce

  • Yield: 4 servings

Ingredients

  • 1 1/2 cups Lemon Butter Sauce
  • 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

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.