Buttery crab pasta with golden tomatoes and chervil from Dinner in French: My Recipes by Way of France (page 146) by Melissa Clark

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Notes about this recipe

  • katie_uspqdv on March 23, 2026

    I doubled the recipe to use a whole box of pasta. Easy and delicious!! Will be a go to summer pasta

  • tarae1204 on December 25, 2024

    Delicious. The copious amount of butter pairs so well with the crab! Used a bit of mint, sage and cilantro for the herb component.

  • katiesue28 on February 19, 2024

    Delicious, luxurious, and simple. I recommend not adding all the lemon juice at once. Add half, taste and add to your liking.

  • TrishaCP on May 17, 2022

    This was so luscious and tasty. A definite special occasion dinner. I used a mix of red and yellow tomatoes and chervil.

  • Lsblackburn1 on June 21, 2020

    Not a cheap dinner to make but very delicious! I used basil instead of chervil. The serving suggestion is 8 oz of pasta / 2 people, but there’s really enough crab and sauce to stretch that out.

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