Difficulty
Moderate
Prep time
15 minutes
Cooking time
15 minutes
Total time
30 minutes
Servings
4 servings
Experience the perfect balance of delicate sweetness and rich flavors with this Crab Pasta recipe. This elegant dish transforms simple ingredients into a restaurant-worthy meal that feels special enough for celebrations yet simple enough for weeknight dinners. The sweet, tender crabmeat pairs beautifully with the garlicky, white wine sauce, creating a luxurious coating for al dente pasta. Whether you’re hosting a dinner party or treating yourself to an elevated home-cooked meal, this impressive dish delivers maximum flavor with minimal effort. The familiar comfort of pasta gets a sophisticated upgrade that will transport your taste buds to a coastal Italian restaurant!
Why You Will Love This Crab Pasta
- Restaurant-Quality at Home: Create a dish that rivals upscale seafood restaurants at a fraction of the cost.
- Quick Luxury: Despite its elegant presentation, this pasta comes together in just 30 minutes.
- Perfectly Balanced Flavors: The sweetness of crab meat harmonizes beautifully with the savory garlic and bright lemon notes.
- Versatile Elegance: Suitable for both special occasions and elevated weeknight meals.
- Impressive Yet Simple: Requires only basic cooking techniques but delivers spectacular results.
- Make-It-Your-Way Options: Easily adaptable with different pasta shapes and seasoning adjustments.
- Minimal Cleanup: This one-pan sauce paired with a pasta pot keeps dishes to a minimum.
- No Specialty Equipment Required: Uses standard kitchen tools and ingredients available at most grocery stores.
Ingredients
1 pound linguine or spaghetti
1 pound lump crab meat, picked over for shells
4 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
6 cloves garlic, minced
1/4 teaspoon red pepper flakes (adjust to taste)
1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
Zest and juice of 1 lemon
1/4 cup heavy cream
1/2 cup fresh parsley, chopped
2 tablespoons fresh chives, finely chopped
Salt and freshly ground black pepper, to taste
1/4 cup grated Parmesan cheese, plus more for serving
Execution
Prepare the Pasta: Bring a large pot of generously salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve 1 cup of pasta cooking water.
Prepare the Crab: While the pasta cooks, carefully check the crab meat for any remaining shell pieces. Keep the crab chilled until ready to use.
Start the Sauce: In a large skillet over medium heat, melt the butter with the olive oil. Add minced garlic and red pepper flakes, cooking until fragrant but not browned, about 1-2 minutes.
Add Wine and Reduce: Pour in the white wine and lemon juice, then increase heat to medium-high. Allow the liquid to simmer and reduce by half, about 3-4 minutes.
Create the Creamy Base: Lower the heat to medium-low and stir in the heavy cream. Let the sauce simmer gently for 2 minutes until slightly thickened.
Incorporate the Crab: Gently fold in the crab meat, being careful not to break up the lumps too much. Cook just until the crab is warmed through, about 2 minutes. Season with salt and black pepper to taste.
Combine with Pasta: Add the drained pasta directly to the skillet with the sauce. Toss gently to coat, adding small amounts of the reserved pasta water as needed to achieve your desired consistency.
Finish the Crab Pasta : Remove from heat and fold in the lemon zest, fresh parsley, chives, and Parmesan cheese. Toss until well combined.
Serve: Plate immediately, garnishing with additional Parmesan cheese, a sprinkle of parsley, and freshly ground black pepper.
Additional tips
- Crab Selection: For best results, use fresh lump crab meat. If using canned, refrigerated pasteurized crab is preferable to shelf-stable varieties.
- Wine Substitute: If you prefer not to use wine, substitute with seafood stock or additional pasta water plus a squeeze of extra lemon juice.
- Dairy-Free Option: Replace butter with additional olive oil and substitute coconut cream for heavy cream.
- Pasta Variations: While long pasta like linguine works beautifully, this sauce also pairs well with shapes that catch sauce in their crevices, like orecchiette or fusilli.
- Heat Management: Keep the heat moderate when adding the crab to prevent the delicate meat from becoming tough or rubbery.
- Garlic Tip: For a milder garlic flavor, use whole smashed cloves during cooking and remove before serving.
- Make It Ahead: The sauce (without the crab) can be prepared in advance. Reheat gently and add the crab just before serving.
- Luxurious Addition: For special occasions, add 1/4 cup of mascarpone cheese along with the heavy cream for an ultra-luxurious sauce.
FAQ
1. Can I use imitation crab meat for this Crab Pasta?
While real crab meat provides the best flavor, imitation crab (surimi) can be used as a budget-friendly alternative. The Crab Pasta will have a different texture and flavor profile but can still be delicious.
2. What’s the best type of crab to use?
Lump blue crab meat offers the perfect balance of flavor and texture, but Dungeness crab or king crab also work wonderfully. Avoid claw meat for this Crab Pasta as it has a stronger flavor that may overpower the delicate sauce.
3. Is it necessary to use both butter and olive oil?
The combination provides the perfect balance of flavor and cooking properties. The butter adds richness while the olive oil prevents burning and adds its own distinct flavor. However, you can use all of one or the other if preferred.
4. Can I make this Crab Pasta gluten-free?
Absolutely! Simply substitute your favorite gluten-free pasta. The sauce itself is naturally gluten-free.
5. What can I serve with crab pasta?
A simple green salad with lemon vinaigrette and crusty bread make perfect accompaniments. For wine pairings, try a crisp Sauvignon Blanc or unoaked Chardonnay.
6. How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or cream over low heat. Note that the texture of the crab may change slightly upon reheating.
7. Can I freeze Crab Pasta?
This pasta is best enjoyed fresh. Freezing can affect the texture of both the crab and the creamy sauce, potentially causing separation when thawed.
8. Is there a lower-calorie version of this Crab Pasta?
For a lighter version, use whole wheat pasta, reduce the butter by half, and substitute half-and-half for the heavy cream. The Crab Pasta will be less rich but still flavorful.