Crab pasta is comfort food with an elevated seafood twist! Tender pasta and chunks of fresh crab meat are tossed in a creamy and savory white wine sauce along with loads of fresh herbs and pine nuts. This incredible meal is the perfect dish for any seafood lover!
This elegant meal is simple enough to make for a casual dinner but elevated enough for a special occasion or date night in.
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.
While the delicate flavor of crab combined with pasta and a rich cream sauce makes an impressive, sophisticated meal, you will LOVE that this pasta dish is really quite an easy dinner to prep!
Why This Recipe Works
Who can resist tender, thin pasta noodles and jumbo lump crabmeat from whole crabs tossed in a luxurious sauce?!
Similar to our Seafood Mac and Cheese and our Squid Ink Pasta with Seafood, this is a simple seafood pasta to make.
Here’s why you’ll love it:
- crab pasta is flavorful and elevated, yet remains simple to pull together
- it is a meal for any occasion
- the creamy sauce pairs so well with the sweet flavor of crab meat
- it is easy to make this restaurant-quality meal right in your home kitchen!
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!
The Recipe
Here’s a look at the steps required for this crab pasta recipe, but be sure to scroll to the bottom of the page to view the printable recipe card with all of the instructions and ingredient amounts.
First, you will need to cook the pasta. Bring a large pot of salted water to a boil and follow the package instructions for cooking to al dente stage, typically about 10-12 minutes. Drain the pasta and reserve 1/2 cup of the pasta water (this will be used later to thin down the sauce).
Next, follow the steps below to prepare the sauce:
Saute the shallots and garlic, then add the wine. Cook for a minute to burn off the alcohol.
Add the lemon juice and lemon zest then stir in the cream.
Add the seasoning.
Stir in the pasta along with the rest of the ingredients. Toss to coat the pasta in the cream sauce.
? More Crab Recipes
If you love crab, you’ve come to the right place! From classic dishes like Dungeness crab cakes with garlic butter sauce to a simple crab melt sandwich, we have many more selections for you. Here are a few.
- crab enchiladas
- crab stuffed shrimp
- King crab cakes
- salmon and crab Wellington
- hot crab dip
- crab cocktail
Recipe Tips for the Best Results
- Feel free to use any shape of pasta for this recipe! Spaghetti, linguini, or Bucatini work well, but you can also use short pasta like penne or rigatoni. Use whatever you have on hand.
- Bring the water to a boil before you add the pasta, and make sure you add plenty of salt to the water.
- Cook the pasta just until it is al dente. It will cook more when you add it to the creamy sauce.
- Other topping options include a little bit of fresh grated Parmesan cheese or a pinch of red pepper flakes for a bit of heat.
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. We like to pair it with a bistro salad and whole wheat einkorn bread. Here are a few more suggestions:
- Sourdough Crackers
- Texas Toast Garlic Bread
- Lettuce Salad with Shrimp
- Classic Wedge Salad
- Roasted Root Vegetables
- Spelt Sourdough Bread
- Spicy Tomato Soup
More Pasta Recipes
If you’re like me, then you can never get enough of pasta. So if you’re looking for some more fabulous pasta ideas, we have a great selection. From classic favorites such as tuna pasta casserole and carbonara to lighter options with veggies, like rasta pasta, you will find plenty of options here.
- fried spaghetti
- pasta with chorizo
- lobster pasta
- crockpot goulash
- buffalo chicken pasta
- roast beef pasta skillet
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Some Other Recipes We Are Sure You Will Love:
Seafood Lasagna is such a delicious meal! This creamy, Italian-style lasagna features layers of succulent seafood in a rich béchamel sauce with your classic lasagna noodles. Serve it with homemade Dutch oven bread.
Our Romesco seafood stew blends spicy chorizo with scallops, shrimp, mussels, and cod. It is a filling meal that goes well with garlic focaccia bread and a burrata salad.
Our salmon stew is packed with tender chunks of salmon, fresh vegetables, and smoky bacon. Serve it with buttery cornbread and our strawberry spinach salad.
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Crab Pasta
Ingredients
- 8 ounces dry pasta
- ¼ cup pine nuts
- 3 tablespoons olive oil divided
- 1 large shallot chopped
- 2 garlic cloves
- 1 cup dry white wine
- 1 cup heavy cream
- ¼ cup 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 leaves
- Freshly ground black pepper
- Lemon 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
- You can use any shape of pasta for this recipe.
- Before you cook the pasta, make sure you salt the water very well. Bring the water to a boil before adding the pasta.
- This crab pasta is also delicious with grated Parmesan cheese on each serving.
- For a bit of spice, add a pinch of red pepper flakes.
