Crab Pasta is an easy seafood dish that provides subtle flavors from onions and garlic to the hint of citrus from the lemon zest and juice to the delicate sweet crab. You are sure to enjoy and savory every bite.
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I am a big fan of pasta and seafood. You can check out my Garlic Butter Shrimp Pasta and Seafood Pasta Salad if you’re like me and love this combo too. Seafood and pasta is so filing yet light and flavorful. It truly is the type of dish most everyone can enjoy.
So today, I want to introduce another favorite crab pasta dish. It is loaded with delicious citrus flavors combined with the sweet crab meat to make a mouthwatering seafood pasta dish that you are sure to enjoy. Add a little sprinkle of mozzarella cheese on top and a splash of lemon to make a very tasty meal. It is easy to make for a weeknight dinner but also is elegant enough that it can be served to guests too. I enjoy this crab pasta with a slice of my air fryer garlic bread.
Reasons to Love
- Flavorful. Crab meat has a very sweet and delicate taste. Now, pair that with the delicious lemon garlic sauce and linguine noodles to create a dish that is bursting with flavor. This pasta dish taste amazing with hints of citrus flavors mixed with the canned crab meat and topped with mozzarella cheese.
- Easy Preparations. This crab pasta dish comes together in 30 minutes. There is minimal prep time using simple ingredients. I’m so happy to be able to enjoy this delicious and filing dish without spending all day in the kitchen.
- Versatile. This meal can be made on a busy weeknight for two or offered to others as a main dish in a dinner party setting by doubling or tripling the recipe. It’s an elegant dish that can be enjoyed for any occasion. You can also swap out ingredients to customize to your taste. See variation section for these ideas.
Ingredients
- Pasta- I used linguine pasta for this dish as it compliments that canned crab meat. Angel hair pasta is another noodle that is light and can be used too.
- Crab meat- I’m using canned crab meat because it’s easily accessible and affordable. If you have access to fresh crab meat, you can use that too.
- Aromatics- Garlic and onions are used to enhance and bring out the flavors in this pasta dish.
- Lemon- Fresh lemon zest and juice are best for this sauce.
- Butter- Unsalted was used in the sauce.
- Fresh Dill- A wonderful herb that has a citrus like taste and goes great with the lemon zest.
- White wine- This is used as part of the sauce. A light cooking wine such as Pinot Grigio or Chardonnay is perfect. If you don’t have wine on hand or choose not to use, seafood stock would be another option.
- Mozzarella cheese- Freshly grated cheese over the pasta before serving tastes the best.
- Olive oil- Great for sautéing the aromatics and adding a little extra to the pasta, if desired.
- Salt and Pepper- Used to taste in the sauce and the additional salt is added to the pasta water for cooking.
- Red pepper flakes (optional)- This is optional but adds a spicy kick to the dish that pairs well with the citrus.
Scroll down to the recipe card for quantities used.
Instructions
Gather up your stockpot and ingredients to begin making this incredible seafood pasta dish.
In a stockpot, boil dry pasta in salted water. Cook linguine pasta until al dente. Reserve some of the salted pasta water. Drain pasta. Set aside.
In a heated skillet with oil, sauté onions until translucent. Add garlic and sauté until fragrant, about 1 to 2 minutes in low heat.
Slightly increase the heat and pour white wine and lemon juice. Add some lemon zest and reserve some for garnishing. Once the white wine has reduced to half, (about 3 to 5 minutes), add crab meat, butter, salt, black pepper, and dill. Mix well.
Toss al dente pasta. Transfer to a plate and sprinkle mozzarella cheese. Add the remaining lemon zest and dill. Top with red pepper flakes, if using.
Hint: Always reserve some pasta water before draining the linguine. The starchy water can be used to adjust the consistency of the sauce, making it silkier and helping it adhere better to the pasta.
Variations
- Use a different type of pasta. Angle hair noodles or spaghetti are the closest types of pastas to linguine, but you can also use fettuccine or penne for this crab pasta recipe too.
- Add additional seafood. In addition to the canned crab meat, you could add in shrimp or scallops to make this even more seafood rich.
- Add greens. Throw in a handful of greens such as spinach, arugula or even kale to boost flavor.
- Make it creamy. Add in a ½ cup of heavy whipping cream to make the sauce a bit richer and creamier.
- Add in tomatoes. You can add diced, crushed tomatoes to the sauce to change up the flavor profile. You might also like to try this Shrimp and Tomato Pasta recipe.
Tips
Top tip: Cook pasta al dente. Al dente means cooked but still having firmness to the texture. The pasta will continue to cook in the sauce so make sure not to overcook on the stove top.
- Use a non-stick skillet when cooking pasta dishes. This type of skillet helps the pasta not stick to the cookware making it easier to cook.
- Salt your pasta water. As the pasta cooks it will absorb the salt, therefore, enhancing the flavors.
- Cook garlic on medium-low heat. This level of heat should not burn the garlic. Watch it closely and remove once you can start to smell it.
- Do not overmix the crab. Canned crab is cooked crab, you just need them heated through and for the flavors to mix in. Also, if you are feeling fancy, you can use jumbo lump crab or fresh crab instead.
- Use mozzarella instead of cheddar cheese. Mozzarella has a milder flavor and will not overpower the crab meat.
- Sprinkle red pepper flakes over the dish. It will not only add color to your finish dish, but it will also provide subtle heat.
Serving suggestions
Crab pasta is delicious with a side of Air Fryer Garlic Bread or Italian Bread.
It pairs so well with a Chopped Salad or Apple Salad.
After you enjoy this crab pasta dish, you might also like to try this Chocolate Crème Brulee or these Lemon Ricotta Cookies for dessert.
Storage
To store the pasta dish, transfer it to an airtight container or a resealable plastic bag. Make sure to remove as much air as possible from the container or bag before sealing it to prevent the pasta from drying out.
Once stored, place the container in the refrigerator and consume within 3-4 days. If you want to store it for longer, consider freezing the pasta in a freezer safe container or bag.
When reheating from frozen, thaw it in the refrigerator overnight first. Leftovers can be reheated on the stovetop or in the microwave until heated. This will help preserve the texture and taste of the dish.
FAQs
What is the best type of crab meat to use for crab pasta?
Canned crab meat is the most budget friendly and can be easily purchased at the grocery store. If you are feeling fancy, jumbo lump crab meat or fresh crab could be used as well.
What is the best type of noodles to use for this crab pasta recipe?
I am using linguine and really like the light texture for this dish.
How do I cook the pasta to “al dente”?
You want the pasta to be tender but still be firm and chewy when you eat it.
Why should I reserve some pasta water?
Reserving pasta water before draining your pasta is good to have if you need to adjust the consistency of your sauce.
Related Recipes
Want some more easy and delicious pasta dishes? Here are a few mreo of my favorite dinner ideas for one or two people.
- Shrimp and tomato pasta
- Buffalo chicken pasta bake
- Salmon Alfredo pasta
- Filipino spaghetti
- Chicken bacon ranch casserole
Follow us on Facebook, Instagram, and Pinterest to see more recipes.
Recipe
Crab Pasta
Ingredients
- 4 ounces dry pasta I used Linguine
- 4 ounces canned crab meat
- 2 cloves garlic thinly sliced
- 1 small onion thinly sliced
- 1 lemon zest and 1 tablespoon juice
- 1 tablespoon unsalted butter
- 1 teaspoon finely chopped fresh dill divided
- ¼ cup white wine
- ¼ cup freshly grated mozzarella cheese
- 2 tablespoons olive oil
- kosher salt to taste
- ground black pepper
- ⅛ teaspoon red pepper flakes optional
OTHER:
- water for boiling pasta
- air fryer garlic bread for serving
Instructions
- In a stockpot, boil dry pasta in salted water. Cook linguine pasta until al dente. Reserve some of the salted pasta water. Drain pasta. Set aside.
- In a heated skillet with oil, sauté onions until translucent.
- Add garlic and sauté until fragrant, about 1 to 2 minutes in low heat.
- Slightly increase the heat and pour white wine and lemon juice. Add some lemon zest and reserve some for garnishing.
- Once the white wine has reduced to half, (about 3 to 5 minutes), add crab meat, butter, salt, black pepper, and dill. Mix well.
- Toss al dente pasta.
- Transfer to a plate and sprinkle mozzarella cheese. Add the remaining lemon zest and dill. Top with red pepper flakes, if using.
- Serve with my Air Fryer Garlic Bread.
Darcie Gruber
Thank you Lisa for all your delicious recipes you provide for my meals! I have loved every one I've made! Many thanks! Darcie G.
Lisa MarcAurele
So glad you are enjoying them Darcie!
Marie
Using white wine in the sauce added a nice depth of flavor. I used Pinot Grigio, which paired perfectly with the crab and lemon. Definitely sharing this recipe to my sisters.
Peri Beers
I ❤️pasta and crab
Mercedes
Where does the butter go?
It’s in the ingredients, but not in the recipe?????
Lisa MarcAurele
Thanks for catching that! I add it with the crab meat.