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Crab pasta is rich, lemony, and packed with Dungeness crab. The sauce starts with garlic, shallots, and dry white wine, then thickens into a silky cream base with a hint of lemon.
Unlike heavier seafood pastas that drown the crab, this one lets it shine. It’s bright, briny, and just a little indulgent. Toasted pine nuts, capers, and thyme add texture and edge, while a squeeze of lemon sharpens every bite.
The fresh flavor of sweet crab meat shines in this crab pasta recipe. Jumbo lump crab meat pulled from whole Dungeness crabs offers the perfect balance of sweetness in this creamy and savory pasta dish.
Why This Crab Pasta Recipe Works
Fresh crab flavor, no filler: No canned shortcuts or over-saucing here. The crab stays front and center with just enough cream and seasoning to highlight (not smother) it.
Balanced brightness: Lemon juice and zest cut through the richness of the cream and crab, keeping the whole dish lively and light.
Textural contrast: Toasted pine nuts and briny capers break up the silkiness of the sauce with crunch and pop.
Simple but elegant: It’s a one-pan sauce that feels fancy, but cooks fast—perfect for a weeknight or a dinner guest you’re trying to impress.
Similar to our Seafood Mac and Cheese, this is a simple seafood pasta to make.
Ingredients for Crab Pasta
Here’s a look at what you will need to make it:
- Cooked crab meat. We use the meat from two whole Dungeness crabs, but this recipe will work with nearly all types of crab meat including king crab, blue crabs and meat from snow crab legs. Just don’t use imitation crab!
- Pasta. You can use any shape of pasta for this recipe, including pasta shells, linguine, fettuccine or a fantastic spaghetti.
- Pine nuts. You will toast them in a pan before tossing them in with the pasta, which gives them an extra nutty flavor.
- Olive oil. Use extra virgin olive oil.
- Aromatics. Chopped shallot and a couple of garlic cloves add to the savory flavor of the pasta sauce.
- Liquids. Dry white wine, heavy cream and lemon juice make up the base of the sauce. A little bit of lemon zest adds extra lemon-y flavor.
- Seasonings and spices. Old Bay Seasoning, fresh thyme leaves, capers and black pepper are all great flavor enhancers for crab.
- Garnishes. Fresh thyme sprigs and lemon wedges for that final, flavorful finish!
More Crab Recipes
Recipe Tips
Use fresh or quality cooked crab: Dungeness is ideal, but whatever you use, make sure it’s sweet, fresh, and fully picked through.
Don’t skip the pasta water: It helps the sauce cling and emulsify, especially with all that lemon and cream.
Toast the pine nuts first: Adds a warm, nutty layer that brings real depth to each bite.
Rinse the capers: Gets rid of excess brine so they don’t overpower the sauce.
Taste before serving: With capers, lemon, and Old Bay, seasoning can build fast. Adjust with black pepper at the end.
Use heavy cream, not half-and-half: The higher fat content holds up better to lemon and heat, so the sauce stays smooth instead of splitting.
If you’re craving something equally indulgent with a slightly sweeter seafood profile, try my lobster pasta next.
Storing Crab Pasta
If you have any leftover crab pasta, it keeps well for up to 5 days or as long as the crab still tastes fresh. To properly store it, place the pasta in an airtight container in the refrigerator.
To reheat the crab pasta, put it in a covered skillet and heat it over medium heat. Add a splash of water or chicken broth to loosen the noodles and create some steam.
What to Serve with Crab Pasta
This could easily become one of your favorite pasta dishes! It’s versatile, simple to prepare, and it goes with a variety of sides. Pair it with a bistro salad and whole wheat einkorn bread or quick Dutch oven Bread.
Crab Meat Pasta
Crab pasta walks the line between comfort food and coastal dinner party. It’s lush but bright, fast but fancy, and every forkful delivers lemon, cream, and sweet crab in perfect balance. Pour the wine, pass the lemon wedges, and don’t skip the pine nuts.
For another bright, citrusy option, check out my lemony pasta with mushrooms and salmon.
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Crab Pasta
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Ingredients
- 8 ounces dry pasta
- ¼ cup pine nuts
- 3 tablespoons olive oil, divided
- 1 shallot, chopped
- 2 garlic cloves
- 1 cup dry white wine
- 1 cup heavy cream
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon Old Bay seasoning
- 2 whole cooked Dungeness crabs, meat removed and picked through
- 2 tablespoons bottled capers, rinsed and drained
- 3 tablespoons Fresh thyme
- ground black pepper
- 1 Lemon , cut into wedges for garnish
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the pasta to al dente stage, according to manufacturers’ directions. (Most types of pasta will require between 8 to 12 minutes).
- Drain the cooked pasta, reserving ½ cup of the pasta water. Return the pasta to the pot, add 1 tablespoon of the olive oil, and toss, coating the pasta lightly with the oil. Cover the pot and set aside to keep warm.
- While the pasta is cooking, add the pine nuts to a large skillet and heat over medium heat. Stir occasionally until lightly browned and fragrant. Transfer the toasted pine nuts to a small dish and reserve until needed.
Prepare the Sauce:
- In a large skillet heat the remaining olive oil over medium heat and add the shallots and garlic. Sauté for 2 minutes, until soft, then add the white wine and cook for 1 minute to burn off the alcohol.
- Add the lemon juice and lemon zest, then pour in the cream, stirring until blended. Increase the heat to medium-high. When the sauce comes to a gentle boil, reduce the heat to low and simmer for 5-8 minutes until the sauce has slightly thickened.
- Add Old Bay seasoning, the crab meat, pasta, ¼ cup of the pasta water, pine nuts, capers, thyme leaves, and a few grindings of black pepper. Toss to coat the pasta, adding additional pasta water if needed.
- Serve immediately, dividing equally into four warm pasta bowls. Garnish each serving with lemon wedges and thyme sprigs.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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