Spaghetti with Crab in Champagne Lemon Cream Sauce

It is almost 2016.

Time for me to finally, finally, get my things in order.  I should probably fill out that 2015 Day Planner I just HAD TO HAVE, but, why bother?  I reckon it’s a little late for that now.

I’ll just be better in 2016.  I will start it off right.  Get back in the gym, get back on my diet.  Get my finances in order, get my schedule in order, get my life in order.

I just need a nap first.


2015 was a blur of a year for me, full of changes and happenings I could never have predicted.  I went on some great trips, and met some great people.  One of which I have told you about, and today, I am bringing him up yet again.

Chef Colin Bedford of the Fearrington House in North Carolina.  I met the chef on my jaunt across the state with my friend Melanie on a press tour, and let me just say, I was immediately impressed by this man.  He’s a go getter, and his recipes are just other worldly.  So good, so comforting, and yet, so precise and thought out.  So, when I needed inspiration for this recipe, using Dreamfields Pasta,  I called on my new friend.

What’s an easy, yet elegant, different take on pasta, that can be made in less than an hour, and is special enough to serve for say, oh, New Year’s Eve? (This is me, asking Colin, waiting for him to laugh at me. Long, awkward pause, I assume he’s thrown his phone in the disposal, as I asked during dinner hours at a five star restaurant, and hello, how rude am I for doing THAT?)

And then…

He chimes in with this.


“I would start with a champagne sauce.  With lemon.  Some crab or lobster, pickled apples, arugula or kale, and croutons.”

He went on to give me suggestions on how to prepare, but the whole time I was thinking…Who THINKS like this?  On the spot, like THAT?  Luckily, I had great notes and knew exactly what to do when it came time to actually prepare this dish.  So yes, if I can make this fussy sounding (and man is it delicious) pasta recipe, so can you.  It’s steps, broken down, and quite easy.  The sauce does the work for you, just keep it moving, and the pickling of the apples takes literally no time at all.  I made them while unloading the dishwasher.  Easy peasy.

So, thank you thank you to Chef Bedford for this incredibly well thought out idea…one day maybe I will be able to think like you.  But until then, I will just keep hitting you up for inspiration, and hopefully, you’ll just keep on supplying it.

And to all of YOU, Happiest of New Years!  (Go start filling out that Day Planner!)


Spaghetti with Crab in Champagne Lemon Cream Sauce

Serves 4


  • 1 box Dreamfields Spaghetti, Cooked to instructions
  • 8 ounces prepared crab meat
  • 16-20 pieces pickled apple (recipe below)
  • 1 recipe Champagne Lemon Cream Sauce (see below)
  • 1 /2 cup chopped arugula
  • 1/2 cup croutons

For the Sauce

  • 4 tablespoons unsalted butter
  • 1 sweet onion, finely diced
  • 8 ounces sliced mushrooms
  • 1 tablespoon minced garlic
  • 1/2 teaspoon dried thyme
  • 2 cups champagne
  • 3 cups low sodium vegetable stock
  • 1 cup heavy cream
  • 1 cup milk
  • Salt & Pepper, to taste
  • 1/2 cup shredded parmesan cheese
  • juice and zest of one lemon


  1. To prepare the sauce, heat butter, onion, mushrooms, garlic and thyme in a large sauce pan over medium low heat until onions are translucent, about 3-4 minutes.  Add champagne, and allow to reduce by half,roughly 10 minutes, stirring occasionally.  When reduced, add stock and allow to simmer and reduce, again by half, for another 10-12 minutes.  Add cream and milk, once again allowing to reduce for 10 minutes.  Season with salt and pepper, as desired.  Add cheese and lemon juice and zest, stir and remove from heat.
  2. To plate, serve prepared spaghetti noodles with hot Champagne Lemon Sauce.  Top with 4-5 pieces pickled apple, chopped arugula, crab meat, and croutons.  Garnish with fresh thyme, if desired.

Note: To make pickled apples, combine 1 cup each water, sugar, and apple cider vinegar. Bring to a boil over low heat.  Using a melon baller, scoop 16-20 balls of apple from tart apple.  Add balls to mixture and cook for 8-10 minutes, remove from heat and allow to cool.

Dreamfields Pasta


As you probably know, I have been working with Dreamfields Pasta for several years now, and since the first taste, they’ve been my go-to brand of choice.  Better for me, better for my family, and such a great texture and bite…why wouldn’t I choose it over and over again?

For more, follow their tweets, posts, pins, pictures and videos for delicious recipes and helpful information.

Disclaimer:  I am an ambassador for Dreamfields Pasta.  All thoughts and opinions are my own.