Crab Meat Pasta

Chef Ellie

Indulge in creamy, flavorful crab meat pasta with a rich, savory sauce. Perfect for seafood lovers! Easy to make and sure to impress.

Prep Time 10

Cook Time 20

Total Time 30

Course Main Dish

Cuisine Italian, Seafood

Servings 4 slices

Calories 500 kcal

Crab Meat Fresh or Canned – The star of the dish! You’ll want about 8 oz of crab meat for two servings. Lump crab meat is ideal for its meaty texture, but you can also use backfin or claw meat if needed.
Pasta – Linguine spaghetti, or fettuccine are great choices, as they hold the creamy sauce well. You’ll need about 8 oz of pasta.
Olive Oil – For sautéing the garlic and creating a rich base. A good extra virgin olive oil will enhance the flavors.
Garlic – 4 cloves of garlic minced, add depth and warmth to the sauce.
Heavy Cream – For a rich silky sauce. Use about 1 cup for a creamy finish.
White Wine – A dry white wine like Sauvignon Blanc adds brightness to the sauce balancing the richness of the cream. 1/4 cup should do the trick.
Lemon – A fresh lemon juiced, helps cut through the creaminess and enhances the crab’s natural flavor.
Parmesan Cheese – Freshly grated Parmesan adds a savory note. About 1/2 cup will add richness.
Fresh Parsley – Chopped parsley brightens the dish and gives it a pop of color. About 2 tbsp is perfect.
Salt and Pepper – To taste for seasoning. Don’t forget to add a pinch of sea salt to bring out all the flavors.

Red Pepper Flakes – For a little heat add 1/4 tsp of red pepper flakes.
Chopped Tomatoes – For a lighter fresher version, toss in diced tomatoes for a burst of color and sweetness.
Capers or Olives – Add 1 tbsp of capers or chopped green olives for a salty punch.

Bring a large pot of salted water to a boil.
Add your choice of pasta (linguine, fettuccine, or spaghetti) and cook until al dente (usually 1-2 minutes less than the package instructions).
Reserve ½ cup of pasta water, then drain and set aside.

In a large skillet, melt butter over medium heat.
Add minced garlic and cook for about 30 seconds, stirring until fragrant.
Pour in white wine and let it simmer for 2-3 minutes until it slightly reduces, enhancing the sauce’s depth.

Stir in heavy cream, then add Old Bay seasoning, salt, black pepper, and red pepper flakes (if using).
Reduce heat to low and let it simmer for 3-5 minutes, allowing the flavors to meld.
Gradually mix in grated parmesan cheese, stirring until smooth and creamy.
Add the Crab Meat
Gently fold in the fresh lump crab meat, ensuring it stays intact for the best texture.
Let it warm through for 2 minutes, but avoid overcooking to keep the crab tender and juicy.

Add the cooked pasta to the skillet, tossing gently to coat it in the sauce.
If the sauce feels too thick, add small amounts of reserved pasta water until you reach your desired consistency.

Sprinkle with fresh parsley and squeeze a lemon wedge over the top for a bright, fresh finish.
Garnish with extra parmesan cheese and serve immediately for the best flavor.

Nutrition Information (per serving)