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20 Minute Meal + 20 Minutes Crab Picking
Serves 4
Dairy Free

Pick your own fresh crab meat from a whole Dungeness crab for this fettuccine tossed with a light white wine + garlic sauce, topped with a fresh lemon + parsley gremolata.

**Recipe available in the description!**

IN THE BOX:: Whole Crab, Fettuccine, Garlic, Lemon, Parsley
PANTRY:: Olive Oil or Butter, Red Chile Flakes, Dry White Wine


1 whole crab
1/3 cup parsley, minced
2 tbsp lemon zest, + 2 tbsp juice
4 cloves garlic, minced, divided
salt + pepper to taste
3 tbsp butter or olive oil
pinch red chili flakes
1/2 cup dry white wine
1 pkg fettuccine
parmesan cheese, optional

Set a large pot of salted water to boil.

Using kitchen shears and a small fork (or crab crackers, or just your fingers), pick the meat from the crab, making sure to remove any small pieces of shell. Set the crab aside.

Next, make the gremolata. Combine the parsley, lemon zest, one quarter of the garlic, and salt and pepper to taste in a small bowl, then set aside.

Heat the olive oil or butter in a large skillet set over medium heat and add the remainder of the garlic and the red chili flakes. Sauté until fragrant but not browned, about 1 minute, then pour in the wine and let simmer until reduced by half. Cover the pan and remove from the heat.

Cook the pasta according to the package directions. Drain well, reserving about 1/2 cup of the cooking water. Add the crab to the skillet and heat through, then toss with the fettuccine and the reserved pasta cooking water to coat.

Divide the pasta into shallow bowls, top with a sprinkle of the gremolata and, if desired, some freshly grated parmesan cheese.


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