Spicy Crab Linguine with Mustard, Crème Fraîche and Herbs

This turned out pretty well! I added the lemon juice and zest, I had a handful of ricotta and parm. We’ll try this again. Might try adding spinach.

Made as described except for substituting sour cream for creme fraiche. Truly flavorful and easy to make. The squirt of lemon is a must.

Delicious and easy to make. Could use some lemon zest to round out the flavor

I doubled the chile, chives, and scallions, and am sure glad I did. Delicious!

We had leftover body meat Dungeness crab from my crab meat deviled eggs and shrimp from our Oscar watching party. I wondered what to do with the crab and searched in my trusty Times cooking app. And mirabile visu! there was this recipe. I cut it in half, but went all the way with the crème fresh. I used a habanero instead of jalapeño and added shrimp and sautéed mushrooms. A marvelous meal. Mahalo nui loa.

Made for Valentine's Day 2024. I didn't add cayenne and went light on the serrano. Next time I'd try it with more spice. Really delicious tho. Subtle and yummy. Not too creamy but still noticeable and feels like a sauce. Mustard adds a nice undertone; is not overwhelming at all.

I read the helpful comments and made the entire sauce for 5 ounces of pasta as a meal for two (not a first course, for which much less sauce would have worked). I used a large pinch of cayenne, a serrano for its heat level, and erred on the generous side of the herbs and scallions indicated. I added one tablespoon of lemon juice, which brightened the sauce a bit. This was delicious, with a nice hit of spiciness and plenty of herbs.

Dead simple and so delicious, made exactly as described. Allows the flavor of crab to shine.

Yum!! So, so good!! Perfect balance of flavors. I followed the recipe with the exception of quickly sautéing the Serrano in butter (set aside until the addition of the herbs), and finished it with lemon zest. Super easy (once the fresh crab is removed from its shell)!!

I tend to think Serrano chilies are Jalapeños that went to grad school, but that’s beside the point. The recipe was impeccable and made for the perfect summertime sunset supper. I used Dungeness crab fresh caught in Howe Sound. (Add time for the shelling of said crab.) I boiled the linguine in the crab water (be brave) and found pasta never tasted so good.

Made as instructed and agree with the comments about added lemon as acid, but was still delicious. I’m thinking important to go a little heavier on the salt initially when making the sauce to keep it from being bland. Will definitely make again with lobster or shrimp.

There's nothing wrong with this pasta, I'd say it's pretty good. But it wasn't my favorite pasta ever. But it was certainly easy. I used chives, tarragon, and mint, and forewent the scallions (added a second jalapeño, and extra mustard and crème fraîche because I read there wasn't enough sauce. In our case, there was enough sauce. Extremely filling.

This is super good. I admit to jacking up the flavors very slightly (a bit more mustard, a bit more jalapeno, added lemon zest, salt to make the flavors pop). Basically did the NYC restaurant treatment around the edges. As my teen daughters say, this slayed. Top quality crab is obviously critical.

I was so disappointed to not be able to find creme fraiche anywhere as we approached Christmas Eve especially after spending $60 on a # of Dungeness crab. I reluctantly substituted it for 1/2 sour cream and 1/2 heavy cream. It turned out quite good, great really, but my recommendation is if you can get your hands on creme fraiche, use that instead. As others have pointed out, a cup or 2 of pasta water is a must along with some lemon zest and even some of the lemon juice. Amazing meal!

I almost made myself sick eating so much of this! Had my doubts, as we're Marylanders and don't generally believe in adulterating our crab with mustard, peppers, tarragon, etc.! But I faithfully followed the recipe (except for cilantro), and it was a huge hit. Wouldn't change a thing!