Crab Pasta

Crab pasta is an amazing meal combining succulent chunks of fresh crabmeat in a creamy sauce made with white wine, garlic fresh herbs, pine nuts then tossed with your choice of pasta.

5 from 3 votes

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: Servings

Calories: 645kcal

Author: Pat Nyswonger

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.

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