Bucatini With Crab, Pepperoncini and Crème Fraiche

Once your crab is picked, this dish comes together in about 10 minutes. The pepperoncini may sound a bit odd but the pickled pepper flavor is delicious with the crab.
By / Photography By Kathleen Korb | January 01, 2014


Boil and salt a large pot of water to cook the fresh pasta.

In a sauté pan large enough to hold the finished pasta, heat the olive oil and butter over medium-high heat.

Add the shallots and cook for a few minutes until soft, but not brown. Add the garlic and cook until soft. Add the lemon juice, zest and pepperoncini.
Cook the bucatini according to package directions, just a few minutes for fresh pasta. Using tongs, transfer the pasta directly from the pot into the sauté pan. Add ½ cup of the pasta water and 2 tablespoons crème fraiche.

Coat pasta with sauce, adding more pasta water if needed. Fold in crabmeat and parsley.

Adjust seasoning, adding more pepperoncini, lemon or salt if desired.


  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 2 shallots, minced
  • 2 cloves garlic, sliced
  • 1 tablespoon fresh Meyer lemon juice
  • Zest of 1 Meyer lemon
  • ¼ cup sliced pepperoncini
  • 12 ounces fresh bucatini
  • 1 reserved cup pasta water
  • 2 tablespoons crème fraiche
  • 8–10 ounces crabmeat (yield from a 2-pound crab), cracked and cleaned.
  • ¼ cup parsley
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