18 Creamy Crab Pasta Delight Recipes

Mmm… imagine twirling forkfuls of tender pasta coated in luxurious, creamy sauce with sweet, succulent crab meat. Whether you’re craving a quick weeknight dinner or planning a special occasion feast, these 18 crab pasta recipes deliver pure comfort and elegance. Get ready to discover your new favorite dish that’s sure to impress family and friends alike!

Garlic Butter Crab Linguine

Savoring a perfectly cooked pasta dish requires attention to detail from the very beginning. Start by selecting high-quality ingredients and preparing your workspace, as this garlic butter crab linguine comes together quickly once cooking begins. Following these precise steps will ensure restaurant-quality results in your own kitchen.

Ingredients

– 12 ounces dried linguine pasta
– 1 pound fresh jumbo lump crab meat, carefully picked through
– 8 tablespoons European-style unsalted butter
– 6 large garlic cloves, microplaned to a fine paste
– ½ cup dry white wine, such as Sauvignon Blanc
– 1 cup heavy cream
– ¼ cup freshly grated Parmigiano-Reggiano cheese
– 2 tablespoons fresh Italian parsley, finely chopped
– 1 teaspoon fresh lemon zest
– ½ teaspoon crushed red pepper flakes
– Kosher salt to season
– Freshly cracked black pepper

Instructions

1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
2. Add linguine to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, melt butter in a large skillet over medium heat until foaming subsides.
4. Add microplaned garlic and sauté for 45 seconds until fragrant but not browned.
5. Pour in white wine and simmer for 2 minutes until reduced by half.
6. Stir in heavy cream and bring to a gentle simmer for 3 minutes until slightly thickened.
7. Gently fold in jumbo lump crab meat, being careful not to break up the large pieces.
8. Drain pasta directly into the skillet, reserving ½ cup of pasta water.
9. Toss pasta with sauce, adding reserved pasta water 2 tablespoons at a time until desired consistency is achieved.
10. Remove from heat and stir in Parmigiano-Reggiano until fully incorporated.
11. Season with kosher salt and freshly cracked black pepper to balance flavors.
12. Fold in fresh parsley, lemon zest, and crushed red pepper flakes.

Delicate crab meat contrasts beautifully with the al dente linguine in this luxurious dish. The creamy garlic butter sauce clings perfectly to each strand, while the lemon zest provides a bright finish that cuts through the richness. For an elegant presentation, garnish with additional parsley and serve immediately in warmed bowls.

Creamy Crab Alfredo Pasta

Just imagine twirling forkfuls of tender pasta coated in the most luxurious, creamy sauce with sweet, delicate crab meat. This Creamy Crab Alfredo Pasta transforms simple ingredients into an elegant, restaurant-quality dish right in your own kitchen. Let’s walk through each step methodically to ensure perfect results every time.

Ingredients

• 12 ounces dried fettuccine pasta
• 4 tablespoons unsalted European-style butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 8 ounces fresh lump crab meat, carefully picked over for shells
• 1/4 teaspoon freshly grated nutmeg
• 1/4 cup chopped fresh Italian parsley
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper

Instructions

1. Bring a large stockpot of heavily salted water to a rolling boil over high heat.
2. Add the fettuccine to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, melt the unsalted European-style butter in a large skillet over medium heat.
4. Add the minced garlic to the melted butter and sauté for 60-90 seconds until fragrant but not browned.
5. Pour the heavy cream into the skillet and bring to a gentle simmer, stirring constantly with a wooden spoon.
6. Reduce heat to low and gradually whisk in the freshly grated Parmigiano-Reggiano cheese until the sauce becomes smooth and velvety.
7. Gently fold in the fresh lump crab meat, being careful not to break up the delicate chunks.
8. Season the sauce with kosher salt, freshly cracked black pepper, and freshly grated nutmeg.
9. Drain the cooked pasta, reserving 1/2 cup of the starchy pasta water.
10. Transfer the drained pasta directly into the skillet with the crab Alfredo sauce.
11. Toss the pasta with the sauce, adding reserved pasta water 2 tablespoons at a time until the sauce reaches your desired consistency.
12. Remove the skillet from heat and stir in the chopped fresh Italian parsley.

Now you have created a masterpiece where the silky, rich sauce clings perfectly to each strand of pasta. Notice how the sweet crab meat provides bursts of delicate flavor against the sharp, salty Parmigiano-Reggiano. For an elegant presentation, serve this immediately in warmed bowls garnished with extra parsley and a light dusting of cheese.

Spicy Crab Fra Diavolo

Every home cook deserves a showstopping seafood pasta that balances fiery heat with briny sweetness. Spicy Crab Fra Diavolo delivers exactly that—a restaurant-quality dish built on a foundation of slow-simmered tomato sauce, fresh lump crabmeat, and a carefully calibrated kick of chili. Embrace the methodical process below to master this classic Italian-American fusion.

Ingredients

• 8 ounces dried linguine pasta
• 3 tablespoons extra-virgin olive oil, divided
• 4 garlic cloves, thinly sliced
• 1 teaspoon crushed red pepper flakes
• 1/2 cup dry white wine
• 1 (28-ounce) can San Marzano tomatoes, hand-crushed
• 1/2 teaspoon fine sea salt
• 8 ounces jumbo lump crabmeat, carefully picked for shell fragments
• 2 tablespoons unsalted butter, chilled and cubed
• 1/4 cup fresh Italian parsley, finely chopped

Instructions

1. Bring a large stockpot of heavily salted water to a rolling boil over high heat.
2. Add the linguine and cook for 8–9 minutes, stirring occasionally, until al dente (firm to the bite).
3. Reserve 1 cup of pasta cooking water, then drain the linguine and toss with 1 tablespoon olive oil to prevent sticking.
4. Heat the remaining 2 tablespoons olive oil in a large, high-sided skillet over medium heat until shimmering.
5. Add the sliced garlic and crushed red pepper flakes, sautéing for 60–90 seconds until fragrant but not browned.
6. Pour in the white wine, using a wooden spoon to scrape any browned bits from the skillet bottom.
7. Simmer the wine until reduced by half, about 3–4 minutes.
8. Stir in the hand-crushed tomatoes and sea salt, then reduce heat to low.
9. Partially cover the skillet and simmer the sauce for 20 minutes, stirring occasionally, until slightly thickened.
10. Gently fold in the lump crabmeat, heating through for 2 minutes without breaking up the chunks.
11. Turn off the heat and whisk in the chilled butter cubes until emulsified into the sauce.
12. Toss the cooked linguine with the sauce, adding reserved pasta water 1 tablespoon at a time if needed to loosen.
13. Sprinkle with fresh parsley and serve immediately.

Unbelievably tender crab melds with the robust, garlicky tomato sauce, while the chili heat builds gradually with each bite. The al dente linguine provides the perfect vehicle for soaking up every drop of the silky, emulsified sauce. For a stunning presentation, twist portions into warmed bowls and garnish with an extra drizzle of olive oil and a pinch of flaky sea salt.

Crab and Lemon Zest Spaghetti

Diving into this elegant pasta dish reveals how simple ingredients can create extraordinary flavors. This crab and lemon zest spaghetti combines delicate seafood with bright citrus notes in a perfectly balanced sauce that comes together in minutes. Follow these precise steps to achieve restaurant-quality results in your own kitchen.

Ingredients

– 12 ounces dried spaghetti
– 4 tablespoons clarified butter
– 3 cloves garlic, minced
– 8 ounces fresh lump crab meat, picked over
– 2 teaspoons finely grated lemon zest
– ¼ cup dry white wine
– ½ cup heavy cream
– 2 tablespoons freshly squeezed lemon juice
– ¼ cup finely chopped fresh parsley
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper

Instructions

1. Bring 6 quarts of heavily salted water to a rolling boil in a large stockpot.
2. Add 12 ounces of dried spaghetti to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 4 tablespoons of clarified butter in a large skillet over medium heat until shimmering but not smoking.
4. Add 3 cloves of minced garlic to the skillet and sauté for 45-60 seconds until fragrant but not browned.
5. Pour in ¼ cup of dry white wine and cook for 2 minutes until reduced by half, scraping any browned bits from the pan bottom.
6. Add ½ cup of heavy cream and simmer for 3 minutes until the sauce thickens slightly and coats the back of a spoon.
7. Gently fold in 8 ounces of fresh lump crab meat, being careful not to break up the large pieces.
8. Stir in 2 teaspoons of finely grated lemon zest and 2 tablespoons of freshly squeezed lemon juice.
9. Drain the cooked spaghetti, reserving ½ cup of pasta water, then immediately add spaghetti to the sauce.
10. Toss the spaghetti with the sauce, adding reserved pasta water 1 tablespoon at a time until the sauce clings to the pasta.
11. Remove from heat and stir in ¼ cup of finely chopped fresh parsley, ½ teaspoon of kosher salt, and ¼ teaspoon of freshly ground black pepper.
12. Divide among warmed plates and serve immediately.
Outstanding texture comes from the al dente pasta contrasting with the delicate crab, while the lemon zest provides bright bursts of citrus throughout. The clarified butter creates a silky sauce that clings perfectly to each strand without greasiness. For an elegant presentation, garnish with additional lemon zest and serve alongside a crisp white wine to complement the dish’s refined flavors.

Cajun Crab Fettuccine

Just imagine creamy pasta tangled with sweet crab meat, all wrapped in a spicy Cajun cream sauce that’ll transport you straight to the Louisiana bayou. Join me as we methodically build this indulgent Cajun Crab Fettuccine from the ground up, ensuring each step builds flavor and texture perfectly. We’ll start with our mise en place and work through each technique with precision.

Ingredients

– 12 ounces dried fettuccine pasta
– 1 pound jumbo lump crab meat, carefully picked for shells
– 3 tablespoons clarified butter
– 1 cup heavy cream
– ½ cup dry white wine
– 2 tablespoons Cajun seasoning blend
– 1 teaspoon smoked paprika
– ½ teaspoon cayenne pepper
– 4 cloves garlic, minced
– 1 large shallot, finely diced
– ¼ cup fresh parsley, chopped
– 2 tablespoons fresh lemon juice
– Kosher salt to season

Instructions

1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
2. Add fettuccine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta, reserving 1 cup of starchy pasta water for later use.
4. Heat clarified butter in a large skillet over medium heat until shimmering but not smoking.
5. Add minced garlic and diced shallot, sautéing for 2-3 minutes until fragrant and translucent.
6. Sprinkle Cajun seasoning, smoked paprika, and cayenne pepper into the skillet, toasting for 30 seconds to release oils.
7. Deglaze the pan with dry white wine, scraping any browned bits from the bottom.
8. Simmer wine reduction for 2 minutes until reduced by half.
9. Pour heavy cream into the skillet and bring to a gentle simmer.
10. Cook cream sauce for 3-4 minutes until slightly thickened, stirring constantly.
11. Gently fold jumbo lump crab meat into the sauce, being careful not to break up large chunks.
12. Add cooked fettuccine to the skillet, tossing to coat evenly with sauce.
13. Incorporate ¼ cup of reserved pasta water to create a silky, emulsified sauce.
14. Drizzle fresh lemon juice over the pasta and toss once more.
15. Season with kosher salt, adjusting to your preference.
16. Garnish with freshly chopped parsley just before serving.

Silky fettuccine strands cradle the delicate crab meat while the creamy sauce delivers layers of heat from the Cajun spices. Serve this immediately in warmed bowls, perhaps with crusty bread to soak up every last drop of that luxurious sauce. The contrast between the tender pasta, sweet crab, and spicy cream creates a symphony of textures that makes this dish truly unforgettable.

Crab Carbonara with Fresh Herbs

When you’re craving restaurant-quality pasta but want the satisfaction of making it yourself, this crab carbonara delivers elegance with approachable techniques. We’ll walk through each stage methodically, from preparing the sauce base to achieving that perfect al dente pasta texture. Following these precise steps will give you a luxurious dish that feels special yet completely achievable in your own kitchen.

Ingredients

– 8 ounces dried spaghetti
– 4 ounces pancetta, diced into ¼-inch cubes
– 2 pasture-raised eggs, lightly beaten
– 1 egg yolk
– ½ cup freshly grated Parmigiano-Reggiano
– ¼ cup freshly grated Pecorino Romano
– 8 ounces fresh lump crab meat, carefully picked through for shells
– 2 tablespoons extra-virgin olive oil
– 3 cloves garlic, minced
– ¼ cup chopped fresh flat-leaf parsley
– 2 tablespoons chopped fresh chives
– 1 teaspoon freshly cracked black pepper
– ½ teaspoon kosher salt

Instructions

1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
2. Add spaghetti and cook for 8-9 minutes until al dente, stirring occasionally to prevent sticking.
3. Reserve 1 cup of pasta cooking water before draining the spaghetti.
4. Heat olive oil in a large skillet over medium heat until shimmering but not smoking.
5. Add diced pancetta and cook for 5-7 minutes until crispy and rendered, stirring frequently.
6. Add minced garlic and cook for 45 seconds until fragrant but not browned.
7. Remove skillet from heat and let cool for 2 minutes to prevent scrambling the eggs.
8. Whisk together beaten eggs, egg yolk, Parmigiano-Reggiano, and Pecorino Romano in a medium bowl.
9. Tip: Temper the egg mixture by slowly whisking in ¼ cup of reserved pasta water to create a stable emulsion.
10. Add drained spaghetti directly to the pancetta mixture in the skillet.
11. Pour the tempered egg and cheese mixture over the hot pasta, tossing continuously with tongs.
12. Tip: The residual heat will gently cook the eggs into a silky sauce—work quickly to prevent curdling.
13. Gently fold in lump crab meat, being careful not to break up the large pieces.
14. Add chopped parsley, chives, black pepper, and kosher salt, tossing to combine evenly.
15. Tip: If the sauce appears too thick, gradually add more reserved pasta water 1 tablespoon at a time until desired consistency is reached.
16. Serve immediately in warmed bowls.

Fresh from the skillet, this carbonara boasts creamy sauce clinging to each strand of pasta with delicate crab throughout. The combination of salty pancetta and sweet crab creates complex layers of flavor that feel both comforting and sophisticated. For an elegant presentation, garnish with additional fresh herbs and serve alongside a crisp green salad to balance the richness.

Tomato Basil Crab Penne

Haven’t you found yourself craving a restaurant-quality pasta dish that feels both elegant and approachable? This Tomato Basil Crab Penne brings together sweet lump crab meat and vibrant summer flavors in a dish that’s surprisingly simple to master, even for novice cooks. Let me guide you through creating this impressive meal with clear, methodical steps that ensure perfect results every time.

Ingredients

– 12 ounces dried penne pasta
– 2 tablespoons extra virgin olive oil
– 3 garlic cloves, minced
– 1/4 teaspoon crushed red pepper flakes
– 1 pound fresh lump crab meat, carefully picked through for shells
– 2 cups cherry tomatoes, halved
– 1/4 cup dry white wine
– 1/2 cup heavy cream
– 1/4 cup freshly grated Parmigiano-Reggiano cheese
– 1/2 cup fresh basil leaves, chiffonade-cut
– 1 tablespoon unsalted butter
– Kosher salt to season

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the penne pasta and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat until it shimmers.
4. Add minced garlic and crushed red pepper flakes, sautéing for 45 seconds until fragrant but not browned.
5. Increase heat to medium-high and add cherry tomatoes, cooking for 3 minutes until they begin to collapse and release their juices.
6. Pour in white wine, scraping any browned bits from the skillet bottom, and reduce by half, about 2 minutes.
7. Stir in heavy cream and bring to a gentle simmer, cooking for 2 minutes until slightly thickened.
8. Gently fold in lump crab meat, being careful not to break up the large pieces.
9. Drain the al dente pasta, reserving 1/2 cup of pasta water.
10. Add the drained pasta to the skillet along with 1/4 cup of reserved pasta water.
11. Toss continuously for 1 minute until the sauce coats each pasta tube evenly.
12. Remove from heat and stir in Parmigiano-Reggiano cheese until fully incorporated.
13. Finish by swirling in unsalted butter and folding in basil chiffonade.
14. Season with kosher salt only after tasting, as crab and cheese provide natural salinity.

This dish achieves a beautiful textural contrast between the firm pasta tubes and the delicate crab flakes, all bound by a creamy tomato-infused sauce. The sweet brininess of the crab pairs exquisitely with the bright acidity of tomatoes and the herbal freshness of basil. Try serving it in shallow bowls garnished with additional basil leaves and a drizzle of high-quality olive oil for an elegant presentation that belies its simple preparation.

Crab and Mushroom Stroganoff

Perfect for chilly evenings, this elevated take on stroganoff combines sweet crab meat with earthy mushrooms in a luxurious cream sauce. Preparing this dish requires careful attention to timing and technique to achieve the ideal balance of flavors and textures.

Ingredients

• 1 lb fresh lump crab meat, carefully picked through for shells
• 12 oz mixed wild mushrooms (such as cremini, shiitake, and oyster), thinly sliced
• 2 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1/4 cup dry sherry
• 1 cup heavy cream
• 1/2 cup sour cream
• 1 tbsp Dijon mustard
• 1 tsp sweet paprika
• 1/4 cup fresh parsley, finely chopped
• 12 oz wide egg noodles
• Kosher salt
• Freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil for the egg noodles.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering but not smoking.
3. Add sliced mushrooms in a single layer and cook undisturbed for 3-4 minutes until golden brown on one side.
4. Flip mushrooms and continue cooking for another 3 minutes until tender and evenly browned.
5. Add diced onion and cook for 4-5 minutes until translucent and softened.
6. Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
7. Deglaze the pan with dry sherry, scraping up any browned bits from the bottom.
8. Simmer the sherry for 2 minutes until reduced by half.
9. Reduce heat to medium-low and pour in heavy cream.
10. Whisk in Dijon mustard and sweet paprika until fully incorporated.
11. Gently fold in lump crab meat, being careful not to break up the large pieces.
12. Heat the crab through for 2-3 minutes without boiling to prevent curdling.
13. Remove skillet from heat and stir in sour cream until the sauce is smooth and creamy.
14. Cook egg noodles in the boiling water for 7-8 minutes until al dente.
15. Drain noodles thoroughly and return to the warm pot.
16. Toss the hot noodles with the stroganoff sauce until evenly coated.
17. Season with kosher salt and freshly ground black pepper to your preference.
18. Fold in fresh parsley just before serving to maintain its vibrant color.

Gently cooked crab maintains its delicate texture against the meaty mushrooms, while the sherry-infused cream sauce clings beautifully to each noodle. For an elegant presentation, serve in shallow bowls garnished with extra parsley and a sprinkle of paprika, or pair with a crisp green salad to cut through the richness.

Lemon Garlic Crab Orzo

Cooking this elegant seafood pasta requires careful attention to timing and technique, but the reward is a restaurant-quality dish you can create in your own kitchen. Let’s walk through each step methodically to ensure perfect results every time.

Ingredients

• 1 pound fresh Dungeness crab meat, picked through for shells
• 8 ounces orzo pasta
• 4 tablespoons clarified butter
• 3 large garlic cloves, microplaned
• 1 lemon, zested and juiced
• 1/2 cup dry white wine
• 1 cup seafood stock
• 1/4 cup heavy cream
• 2 tablespoons fresh parsley, finely chopped
• 1/4 teaspoon crushed red pepper flakes
• Kosher salt to season

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Add orzo pasta and cook for 8-9 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the orzo thoroughly and set aside, reserving 1/2 cup of pasta water.
4. Heat clarified butter in a large skillet over medium heat until it shimmers, about 2 minutes.
5. Add microplaned garlic and cook for 45 seconds until fragrant but not browned.
6. Pour in dry white wine and simmer until reduced by half, approximately 3 minutes.
7. Add seafood stock and continue simmering until the liquid reduces by one-third, about 4 minutes.
8. Stir in heavy cream and cook until the sauce lightly coats the back of a spoon, roughly 2 minutes.
9. Gently fold in the cooked orzo, ensuring each grain is coated with the sauce.
10. Add the fresh crab meat, being careful not to break up the large chunks.
11. Sprinkle in lemon zest, lemon juice, crushed red pepper flakes, and kosher salt.
12. Cook for exactly 90 seconds to warm the crab through without overcooking.
13. If the sauce appears too thick, gradually add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
14. Remove from heat and stir in freshly chopped parsley.

Each grain of orzo should be perfectly separate and coated in the velvety sauce, while the crab remains tender and sweet. Enjoy this dish immediately, perhaps garnished with additional lemon wedges and a sprinkle of parsley for visual appeal. The bright citrus notes perfectly balance the rich, garlicky sauce, making it ideal for both casual dinners and special occasions.

Crab and Avocado Pasta Salad

Versatile and vibrant, this crab and avocado pasta salad brings together delicate seafood with creamy textures in a dish that’s perfect for warm weather gatherings. Following these methodical steps will ensure you achieve perfectly cooked pasta and beautifully integrated flavors every time you prepare this refreshing meal.

Ingredients

• 8 ounces dried fusilli pasta
• 1 pound fresh lump crab meat, carefully picked through for shells
• 2 ripe Hass avocados, diced into ½-inch cubes
• ½ cup high-quality extra virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• ¼ cup finely minced fresh chives
• 2 tablespoons chopped fresh dill
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. Bring 4 quarts of water to a rolling boil in a large stockpot over high heat.
2. Add 1 tablespoon of kosher salt to the boiling water.
3. Add the dried fusilli pasta to the salted boiling water.
4. Cook the pasta for 9-11 minutes, stirring occasionally, until al dente (firm to the bite).
5. Drain the pasta immediately into a colander, shaking to remove excess water.
6. Transfer the hot pasta to a large mixing bowl.
7. Drizzle 2 tablespoons of extra virgin olive oil over the hot pasta.
8. Toss the pasta gently to coat evenly with the oil, which prevents sticking.
9. Allow the pasta to cool to room temperature, approximately 20 minutes.
10. In a small bowl, combine the remaining extra virgin olive oil, freshly squeezed lemon juice, and Dijon mustard.
11. Whisk the dressing ingredients vigorously for 30 seconds until emulsified.
12. Add the kosher salt and freshly ground black pepper to the dressing.
13. Whisk again to incorporate the seasonings thoroughly.
14. Gently fold the fresh lump crab meat into the cooled pasta.
15. Pour the prepared dressing over the crab and pasta mixture.
16. Toss the ingredients gently to avoid breaking up the crab meat.
17. Add the diced Hass avocados to the bowl.
18. Sprinkle the finely minced fresh chives and chopped fresh dill over the salad.
19. Fold all ingredients together carefully to maintain the avocado’s structure.
20. Chill the completed salad in the refrigerator for 15 minutes before serving.

Creamy avocado chunks provide luxurious texture against the firm pasta spirals, while the delicate crab meat offers subtle sweetness that balances the bright citrus dressing. Consider serving this elegant salad in crisp butter lettuce cups for individual portions, or garnish with additional fresh dill sprigs for visual appeal at your next outdoor gathering.

Crab and Corn Bucatini

Tackling a restaurant-worthy pasta dish at home might seem daunting, but this crab and corn bucatini breaks it down into manageable steps that build flavor systematically. This recipe guides you through creating a luxurious sauce where sweet corn and delicate crab shine, using techniques that ensure perfect texture and balanced seasoning every time.

Ingredients

– 12 ounces dried bucatini pasta
– 2 tablespoons extra-virgin olive oil
– 3 cloves garlic, minced
– 1 cup fresh sweet corn kernels
– 1/2 cup dry white wine
– 1 cup heavy cream
– 8 ounces fresh lump crabmeat, picked over for shells
– 2 tablespoons unsalted butter
– 1/4 cup freshly grated Parmigiano-Reggiano
– 2 tablespoons fresh chives, finely chopped
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon crushed red pepper flakes

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add bucatini to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
4. Add minced garlic and sauté for 1 minute until fragrant but not browned.
5. Stir in fresh corn kernels and cook for 3-4 minutes until slightly caramelized.
6. Pour in white wine and simmer for 2 minutes until reduced by half, scraping up any browned bits from the pan bottom.
7. Reduce heat to medium-low and stir in heavy cream, cooking for 3 minutes until slightly thickened.
8. Gently fold in lump crabmeat, being careful not to break up large pieces.
9. Drain cooked bucatini, reserving 1/2 cup of pasta water.
10. Add drained pasta to the sauce along with 1/4 cup of reserved pasta water.
11. Stir in unsalted butter until melted and emulsified into the sauce.
12. Sprinkle with Parmigiano-Reggiano, chives, salt, black pepper, and red pepper flakes.
13. Toss everything together for 1-2 minutes until the sauce coats the pasta evenly, adding more pasta water if needed to reach desired consistency.

Perfectly balanced between rich creaminess and bright seafood notes, this bucatini delivers springy pasta strands that capture the delicate crab and sweet corn in every bite. Present it family-style in a warm serving bowl, garnished with extra chives and a drizzle of olive oil for restaurant-quality presentation at home.

Pesto Crab Tortellini

A perfectly balanced pesto crab tortellini begins with selecting quality ingredients and following precise techniques. This elegant pasta dish combines the sweet richness of crab with the vibrant freshness of basil pesto, creating a restaurant-quality meal you can master at home. Let’s walk through each step methodically to ensure your tortellini turns out perfectly every time.

Ingredients

– 1 package (9 ounces) fresh cheese tortellini
– 8 ounces fresh lump crab meat, carefully picked through
– 1/2 cup high-quality basil pesto
– 2 tablespoons clarified butter
– 1/4 cup dry white wine
– 1/2 cup heavy cream
– 1/4 cup freshly grated Parmigiano-Reggiano
– 2 tablespoons fresh lemon juice
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon sea salt
– 2 tablespoons chopped fresh Italian parsley

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Add fresh cheese tortellini to the boiling water and cook for exactly 7 minutes until al dente.
3. Drain tortellini thoroughly in a colander, reserving 1/4 cup of pasta water.
4. Heat clarified butter in a large skillet over medium heat until it shimmers.
5. Add lump crab meat to the skillet and sauté for 2 minutes until lightly warmed through.
6. Pour dry white wine into the skillet and cook for 1 minute until reduced by half.
7. Stir in heavy cream and bring to a gentle simmer.
8. Add basil pesto to the cream mixture and whisk until fully incorporated.
9. Sprinkle freshly grated Parmigiano-Reggiano into the sauce while stirring constantly.
10. Add reserved pasta water to thin the sauce to your desired consistency.
11. Gently fold cooked tortellini into the sauce until evenly coated.
12. Drizzle fresh lemon juice over the pasta and toss to combine.
13. Season with sea salt and freshly ground black pepper.
14. Garnish with chopped fresh Italian parsley before serving.

Tip: Always reserve pasta water—the starchy liquid helps emulsify sauces and improves texture. Test tortellini doneness by tasting one piece at the 7-minute mark. When adding crab, handle gently to maintain large, beautiful lumps.

This tortellini achieves a luxurious creaminess from the emulsified pesto sauce that clings perfectly to each pasta pocket. The sweet crab meat provides delicate textural contrast against the tender pasta, while the bright lemon cuts through the richness. For an elegant presentation, serve in shallow bowls with a drizzle of extra virgin olive oil and additional Parmigiano-Reggiano shavings.

Crab and Spinach Lasagna Rolls

Here’s a comforting twist on traditional lasagna that’s perfect for both weeknight dinners and special occasions. These elegant individual rolls combine sweet crab meat with vibrant spinach in a creamy sauce, creating a dish that feels both sophisticated and approachable.

Ingredients

– 12 dried lasagna noodles
– 1 pound fresh lump crab meat, carefully picked over
– 10 ounces fresh spinach leaves, stems removed
– 2 cups whole milk ricotta cheese
– 1 large pasture-raised egg, lightly beaten
– ½ cup grated Parmigiano-Reggiano cheese
– ¼ cup finely chopped fresh Italian parsley
– 1 teaspoon freshly grated nutmeg
– 3 cups homemade béchamel sauce
– 2 cups shredded whole milk mozzarella cheese
– 2 tablespoons extra virgin olive oil
– 3 garlic cloves, minced
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper

Instructions

1. Bring a large stockpot of heavily salted water to a rolling boil over high heat.
2. Carefully add lasagna noodles and cook for 8 minutes until pliable but still firm to the bite.
3. Immediately transfer cooked noodles to an ice water bath to stop the cooking process, then lay them flat on clean kitchen towels.
4. Heat extra virgin olive oil in a large skillet over medium heat until shimmering.
5. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
6. Working in batches, wilt spinach leaves in the skillet, tossing constantly until just collapsed, about 2 minutes per batch.
7. Transfer wilted spinach to a fine-mesh strainer and press out excess liquid using the back of a spoon.
8. In a large mixing bowl, combine ricotta cheese, beaten egg, Parmigiano-Reggiano, parsley, nutmeg, kosher salt, and black pepper.
9. Gently fold in the drained spinach and lump crab meat, being careful not to break up the crab chunks.
10. Lay one lasagna noodle flat on your work surface and spread ¼ cup of the crab-spinach mixture evenly along its length.
11. Carefully roll the noodle from one end to create a tight cylinder and place seam-side down in a greased 9×13-inch baking dish.
12. Repeat with remaining noodles and filling, arranging rolls snugly in the dish.
13. Pour béchamel sauce evenly over the assembled rolls, ensuring complete coverage.
14. Sprinkle shredded mozzarella cheese uniformly across the top.
15. Cover baking dish with aluminum foil and bake at 375°F for 25 minutes.
16. Remove foil and continue baking for 15 minutes until cheese is golden brown and bubbly.
17. Let lasagna rolls rest for 10 minutes before serving to allow the filling to set. Each roll reveals delicate layers of sweet crab and earthy spinach wrapped in tender pasta, all enveloped in a rich, creamy sauce. The contrast between the crisp golden top and the moist interior makes this dish particularly satisfying when served alongside a simple arugula salad dressed with lemon vinaigrette.

White Wine Crab Linguine

Let’s create an elegant seafood pasta that transforms simple ingredients into restaurant-quality dining. This white wine crab linguine balances delicate sweetness with bright acidity, perfect for both weeknight dinners and special occasions. Following these precise steps will ensure perfectly cooked pasta and beautifully integrated flavors.

Ingredients

– 12 ounces dried linguine pasta
– 1 pound fresh jumbo lump crab meat, carefully picked through
– 4 tablespoons clarified butter
– 3 large shallots, finely minced
– 4 garlic cloves, microplaned
– 1 cup dry white wine (Sauvignon Blanc preferred)
– 1 cup heavy cream
– 2 tablespoons fresh lemon juice
– ¼ cup fresh flat-leaf parsley, finely chopped
– ½ teaspoon freshly grated nutmeg
– Kosher salt to season
– Freshly cracked black pepper to finish

Instructions

1. Bring 6 quarts of heavily salted water to a rolling boil in a large stockpot.
2. Add linguine to boiling water and cook for 8-9 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat clarified butter in a large skillet over medium heat until shimmering but not smoking.
4. Add minced shallots and sauté for 3-4 minutes until translucent and fragrant.
5. Stir in microplaned garlic and cook for 45 seconds until aromatic but not browned.
6. Pour in white wine and simmer for 2-3 minutes until reduced by half, scraping any browned bits from the pan bottom.
7. Add heavy cream and bring to a gentle simmer, stirring constantly with a wooden spoon.
8. Reduce heat to low and gently fold in jumbo lump crab meat, being careful not to break up the large pieces.
9. Drain pasta directly into the sauce, reserving ½ cup of pasta water.
10. Add ¼ cup of reserved pasta water to the skillet and toss continuously for 1-2 minutes until sauce emulsifies and coats the pasta evenly.
11. Remove from heat and stir in fresh lemon juice, chopped parsley, and freshly grated nutmeg.
12. Season with kosher salt and finish with freshly cracked black pepper.

Residual heat gently warms the crab without overcooking, preserving its delicate texture. The finished dish presents with silky sauce clinging to each strand of pasta, while sweet crab chunks provide contrasting texture. For an elegant presentation, garnish with additional parsley and serve immediately in warmed bowls to maintain optimal temperature.

Crab and Artichoke Pasta Bake

Unforgettable comfort food awaits with this elegant yet approachable pasta bake that transforms simple ingredients into a sophisticated weeknight dinner. Using lump crab meat and artichoke hearts creates a luxurious texture while the creamy sauce binds everything together beautifully. This methodical approach ensures even novice cooks can achieve restaurant-quality results at home.

Ingredients

• 12 ounces dried cavatappi pasta
• 3 tablespoons extra virgin olive oil
• 1 large shallot, finely minced
• 4 cloves garlic, microplaned
• 1/4 cup dry white wine
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 cup freshly grated Parmigiano-Reggiano, divided
• 8 ounces jumbo lump crab meat, carefully picked through
• 14 ounces quartered artichoke hearts in brine, thoroughly drained
• 1/4 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted
• 1 tablespoon fresh flat-leaf parsley, finely chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper

Instructions

1. Preheat your oven to 375°F and position the rack in the center of the oven.
2. Bring a large pot of heavily salted water to a rolling boil over high heat.
3. Add the cavatappi pasta to the boiling water and cook for exactly 2 minutes less than the package directions indicate for al dente texture.
4. While the pasta cooks, heat the extra virgin olive oil in a large oven-safe skillet over medium heat until it shimmers.
5. Sauté the minced shallot in the hot oil for 3-4 minutes until translucent and fragrant.
6. Add the microplaned garlic to the skillet and cook for 45 seconds until aromatic but not browned.
7. Deglaze the pan with dry white wine, scraping any browned bits from the bottom with a wooden spoon.
8. Reduce the wine by half, which should take approximately 2 minutes of simmering.
9. Pour in the heavy cream and whole milk, then bring the mixture to a gentle simmer.
10. Whisk in 3/4 cup of the grated Parmigiano-Reggiano until completely melted and the sauce thickens slightly.
11. Season the sauce with kosher salt, black pepper, and cayenne pepper, stirring to incorporate.
12. Gently fold in the lump crab meat and drained artichoke hearts using a silicone spatula to avoid breaking up the crab.
13. Drain the pasta thoroughly and immediately add it to the skillet, tossing to coat evenly with the sauce.
14. In a small bowl, combine the panko breadcrumbs, melted butter, remaining 1/4 cup Parmigiano-Reggiano, and chopped parsley.
15. Sprinkle the breadcrumb mixture evenly over the pasta surface.
16. Transfer the skillet to the preheated oven and bake for 18-20 minutes until the topping is golden brown and the sauce bubbles around the edges.
17. Remove the skillet from the oven and let it rest for 5 minutes before serving to allow the sauce to thicken further.

Delightfully creamy with distinct sweet crab chunks and tender artichoke pieces, this bake offers contrasting textures between the crispy panko topping and the rich interior. The subtle heat from cayenne pepper enhances the natural sweetness of the seafood without overwhelming the delicate flavors. For an elegant presentation, serve individual portions in shallow bowls garnished with additional microplaned Parmigiano-Reggiano and a drizzle of high-quality olive oil.

Crab Mac and Cheese

A comforting twist on a classic American favorite, this crab mac and cheese elevates the humble pasta dish with luxurious seafood flavors. Assembling this decadent creation requires careful attention to ingredient quality and cooking technique for optimal results.

Ingredients

– 8 ounces elbow macaroni
– 4 tablespoons clarified butter
– 3 tablespoons all-purpose flour
– 2 cups whole milk, warmed to 110°F
– 8 ounces sharp white cheddar cheese, freshly grated
– 4 ounces Gruyère cheese, freshly grated
– 1/2 teaspoon freshly grated nutmeg
– 1/4 teaspoon cayenne pepper
– 1 pound fresh lump crab meat, carefully picked for shells
– 1/2 cup panko breadcrumbs
– 2 tablespoons chopped fresh chives

Instructions

1. Preheat your oven to 375°F and butter a 2-quart baking dish.
2. Cook the elbow macaroni in a large pot of salted boiling water for exactly 7 minutes until al dente.
3. Drain the pasta immediately and rinse with cool water to stop the cooking process.
4. Melt 3 tablespoons of clarified butter in a heavy-bottomed saucepan over medium heat.
5. Whisk in the all-purpose flour and cook for 2 minutes until the mixture turns pale golden, creating a roux.
6. Gradually pour in the warmed whole milk while whisking constantly to prevent lumps.
7. Continue whisking the sauce for 5-7 minutes until it thickens enough to coat the back of a spoon.
8. Remove the saucepan from heat and stir in both grated cheeses until completely melted and smooth.
9. Season the cheese sauce with freshly grated nutmeg and cayenne pepper.
10. Gently fold the cooked macaroni and lump crab meat into the cheese sauce, being careful not to break up the crab chunks.
11. Transfer the macaroni mixture to the prepared baking dish, spreading it evenly.
12. Combine the panko breadcrumbs with the remaining tablespoon of clarified butter in a small bowl.
13. Sprinkle the buttered breadcrumbs evenly over the macaroni mixture.
14. Bake uncovered for 25 minutes until the topping is golden brown and the edges are bubbling.
15. Remove from oven and let rest for 5 minutes before garnishing with fresh chives.
16. Serve immediately while hot and creamy. During the roux-making process, maintain constant whisking to ensure a smooth, lump-free base for your cheese sauce. When incorporating the crab meat, use a folding motion rather than stirring to preserve the delicate texture of the seafood. For optimal browning, position your baking dish in the upper third of the oven during the final baking stage. Decadently creamy with distinct sweet crab notes cutting through the rich cheese sauce, this dish offers a sophisticated take on comfort food. The contrast between the crisp panko topping and tender pasta creates wonderful textural complexity. Consider serving individual portions in ramekins for an elegant presentation at dinner parties.

Thai-Inspired Crab Noodle Bowl

Gently transporting your taste buds to the streets of Bangkok, this Thai-inspired crab noodle bowl combines delicate seafood with vibrant, aromatic flavors in an approachable home kitchen format. Following these methodical steps will ensure you achieve the perfect balance of textures and tastes that make this dish so memorable. Let’s begin building your bowl from the foundation up.

Ingredients

– 8 ounces dried rice noodles
– 1 tablespoon avocado oil
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, finely grated
– 1 Thai bird’s eye chili, thinly sliced
– 1 pound fresh lump crab meat, carefully picked through
– 4 cups homemade chicken stock
– 2 tablespoons fish sauce
– 1 tablespoon fresh lime juice
– 1 teaspoon coconut palm sugar
– 2 scallions, thinly sliced on the bias
– ¼ cup fresh cilantro leaves
– ¼ cup fresh Thai basil leaves
– 1 lime, cut into wedges

Instructions

1. Place rice noodles in a large heatproof bowl and cover completely with boiling water.
2. Soak noodles for exactly 8 minutes until pliable but still firm, stirring once at the 4-minute mark to prevent sticking.
3. Drain noodles thoroughly in a colander and rinse under cold running water to stop the cooking process.
4. Heat avocado oil in a large Dutch oven over medium heat until it shimmers, about 2 minutes.
5. Add minced garlic, grated ginger, and sliced chili to the hot oil, sautéing for 45 seconds until fragrant but not browned.
6. Pour homemade chicken stock into the pot and bring to a gentle simmer over medium-high heat.
7. Reduce heat to maintain a bare simmer and carefully fold in lump crab meat using a silicone spatula.
8. Simmer crab for exactly 3 minutes to heat through without overcooking the delicate meat.
9. Stir in fish sauce, fresh lime juice, and coconut palm sugar until the sugar fully dissolves.
10. Divide drained rice noodles evenly between four deep bowls using tongs.
11. Ladle the hot crab broth and meat over the noodles in each bowl.
12. Garnish each serving with sliced scallions, cilantro leaves, and Thai basil leaves.
13. Serve immediately with lime wedges on the side for squeezing over the finished dish.

The silky rice noodles provide a perfect textural contrast to the tender crab meat, while the aromatic broth delivers layers of umami, citrus, and subtle heat. For an elegant presentation, consider serving in wide, shallow bowls that showcase the vibrant garnishes, or add crispy fried shallots for an extra crunch element that complements the dish’s delicate nature.

Crab and Sun-Dried Tomato Farfalle

For those seeking a sophisticated yet approachable pasta dish, this crab and sun-dried tomato farfalle combines delicate seafood with intense Mediterranean flavors in a beautifully balanced preparation that’s perfect for both weeknight dinners and entertaining. Following these methodical steps will ensure restaurant-quality results right from your home kitchen, with each component treated with the care it deserves to create a harmonious final dish that showcases the quality of your ingredients.

Ingredients

– 12 ounces dried farfalle pasta
– 8 ounces fresh jumbo lump crab meat, carefully picked through for shells
– 1/2 cup sun-dried tomatoes packed in extra virgin olive oil, julienned
– 3 tablespoons reserved sun-dried tomato oil
– 4 cloves garlic, minced to a fine paste
– 1/2 cup dry white wine (such as Sauvignon Blanc)
– 1 cup heavy cream
– 1/2 cup freshly grated Parmigiano-Reggiano cheese
– 2 tablespoons unsalted European-style butter
– 1/4 cup fresh Italian parsley, finely chopped
– 1 teaspoon freshly squeezed lemon juice
– 1/4 teaspoon freshly grated nutmeg
– Kosher salt to season
– Freshly cracked black pepper to finish

Instructions

1. Bring 6 quarts of heavily salted water to a rolling boil in a large stockpot.
2. Add farfalle pasta to the boiling water and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat reserved sun-dried tomato oil in a large sauté pan over medium heat until shimmering but not smoking.
4. Add minced garlic paste and cook for 45 seconds until fragrant but not browned, stirring constantly with a wooden spoon.
5. Pour in dry white wine and simmer for 2 minutes until reduced by half, scraping any browned bits from the pan bottom.
6. Stir in heavy cream and bring to a gentle simmer, then reduce heat to maintain a bare simmer for 3 minutes.
7. Whisk in Parmigiano-Rggiano cheese until fully incorporated and the sauce appears smooth and slightly thickened.
8. Gently fold in jumbo lump crab meat and julienned sun-dried tomatoes, heating through for 90 seconds without stirring vigorously to maintain crab texture.
9. Drain cooked farfalle pasta, reserving 1/2 cup of pasta cooking water.
10. Add drained pasta directly to the sauce along with 1/4 cup of reserved pasta water.
11. Toss pasta with sauce over low heat for 1 minute until each piece is well coated, adding more pasta water if needed for proper emulsification.
12. Remove from heat and stir in European-style butter until melted and glossy.
13. Finish with fresh Italian parsley, lemon juice, and freshly grated nutmeg, tossing once more to combine.
14. Season with kosher salt and finish with freshly cracked black pepper.

Perfectly cooked farfalle provides delightful texture contrast to the tender crab, while the sun-dried tomatoes contribute concentrated sweetness against the rich, creamy sauce. Consider serving this elegant pasta in shallow bowls garnished with additional parsley and a drizzle of high-quality olive oil for visual appeal, or pair with a crisp arugula salad to cut through the dish’s luxurious richness.

Summary

Versatile crab pasta recipes await! From elegant dinners to quick weeknight meals, these 18 creamy delights offer something for every occasion. We hope you find new favorites to share with loved ones. Try one tonight, leave a comment with your top pick, and don’t forget to pin your must-make recipes to Pinterest!