Out of all the crab recipes, this crab pasta would be our ultimate comfort food. It’s the perfect combo of a zesty lemony garlicky pasta with succulent crab legs. While you can use any crab meat for this recipe, we use fresh and cook them in the same skillet. The flavors are impeccable! Read more below and watch the video to make this delicious crab pasta in under 30 minutes!
We just shared our GO TO tutorial for How To Cook Crab Legs 4 different ways! It was requested so much and we just had to put that post together. So if you haven’t had a chance to check it out, please go ahead now.
As for today’s succulent crab pasta, think of it as a blend of Shrimp Scampi and Butter Poached Lobster. Creamy and lemony sauce with hints of garlic and fresh herbs. SO GOOD topped with those succulent crab meat or carb legs.
We shared a tutorial last week on How To Cook Crab Legs 4 different ways, so make sure to check it out. It can be intimidating to make for the first time, so we broke it down for easy fool proof results. Also we have a zingy sweet Crab Claws recipe made all in one pot!
Why You’ll LOVE this Crab Pasta
- This is a 30 mins meal start to finish.
- We made this using linguine, but you can absolutely use any type of pasta you like.
- We have made this crab linguine in a single pot start to finish, except for boiling the pasta.
- You can make this as creamy or light as you prefer. This is done by adjusting the ratio of pasta water to cream.
- Crab is an extremely tasty and nutritious seafood, so this meal is SO GOOD for you.
- Any type of crab works great here.
- This is an Italian favorite which you’ll find along many coastal cities.
- If you have leftover crab, this is a great way to use it.
- Find our whole tutorial on How To Cook Crab Legs here and make some!
Ingredients You Need
- Crab. Use any type of crabs you prefer or use leftover cooked crab meat. We used split king crab legs here. You can buy fresh crab meat if you prefer, make sure to buy good quality crab and not imitation.
- Garlic. Ultimate flavor with the crabs. You can also use shallots and scallions.
- Butter. To sear the crab and make the pasta sauce super luscious. ou can likewise use olive oil.
- Lemon. We love lemon zest with sauces for a bright fragrant flavor, along with lemon slices.
- Cream. You just need a touch along with the pasta water, and it’s optional. You can use dry white wine for the sauce as well.
- Herbs. A combo of fresh thyme and oregano are BEST. You can alternatively use fresh parsley or tarragon, fennel fronds are great with fish!
- Seasoning. Salt and black pepper are the basic seasoning, and we have a touch of red pepper flakes. It’s only for those who prefer a spice kick, otherwise you can skip the chilli flakes. We also love a sprinkle of Italian seasoning.
- Pasta: You want long pasta shapes here to hold the crabs so delicately without overpowering. You can use fresh pasta for even tastier pasta dishes.
How to Make Crab Pasta or Crab Linguine
Cook the Crab
- You’re going to start by using a cast iron or oven safe heavy duty skillet over medium heat.
- Add the butter to the skillet and add in the crab along with the seasoning.
- Cook for about 2 minutes and then add in the garlic, and more butter and flip the crab. Cook them for 2 more minutes.
- Cover the skillet with aluminum foil and place it in the oven for 15 minutes until the crab has cooked all the way through. It will have a golden color and the meat will be opaque.
Make the Sauce
- The first step to make the sauce is to remove the cooked crab form the skillet and use the same pan to make the sauce. This infuses the sauce with a rich deep crab flavor!
- So you’ll add in the butter, garlic, herbs and lemon slices. Stir and cook that base of the sauce until fragrant.
- Add in the pasta water from the pot of cooking pasta. This will create a delicious starchy sauce for the linguine.
- If you want an EXTRA creamy and luscious sauce, this is when you’ll add in the cream. It’s best to use table creamy or heavy cream so 18% or 35%, and use small amount.
Add the Pasta
- Once the sauce bubbles, lower the heat to low and it will have thickened.
- In the meantime you need the pasta be cooked in a large pot of water until al dente.
- drain the pasta, reserving some pasta water, about 1 cup.
- Add in the cooked linguine right into the sauce in the skillet and toss it well with the sauce.
- At this point all you need to do is serve the pasta with the sauce and the cooked crab on top.
- Such an easy and delicious seafood pasta recipe!
Pro Tips for Crab Pasta
- If you have leftover crabs, you can make this recipe starting at the sauce step. Read our tutorial on How To Cook Crab Legs if you haven’t made them at home yet.
- You can use store bought crab meat as well.
- Crab is the star. Look for store bought fresh lump crab meat (sweet, delicate, premium), avoid imitation crab.
- High quality crab should smell like the ocean. Clean, briny, never fishy.
- If making the recipe as is, make sure you use a heavy duty skillet that can go in the oven.
- Using the same skillet creates a richer crab flavor to the sauce.
- Watch out for the crabs in the oven, they don’t require much time.
- When cooking the pasta, make sure to salt the pasta water aggressively! Properly salted pasta water balances flavor and prevents a flat tasting dish. The pasta itself must carry seasoning.
- The pasta water is starchy and creates a great sauce. Crab pasta relies on emulsification. Starchy pasta water binds oil or butter to form sauce and helps coat the pasta, plus it prevents dryness.
- If you want an extra creamy and divine sauce, add some cream. Avoid using half n half because it may curdle with the lemon slices and lemon juice. Don’t overload the sauce, in general crab pasta should feel light and tasty, not heavy. You want the crab to shine!
- It’s best to use minimal cream than to use half n half.
- If you like parmesan with the pasta, add it at the end along with the herbs.
- Choose the Right Pasta Shape. Best shapes are linguine, Spaghetti, Tagliatelle, Angel hair (for lighter versions). Avoid thick tubes like rigatoni or very large shapes that overpower delicate crab
- Balance Acidity Carefully, too much lemon will overpower the crab and create a sharp sauce. That’s why we love the zest.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container up to 2 days.
- Reheating: Reheat gently in skillet with splash of water or broth. Avoid high heat.
- Microwave only in short bursts with moisture added.
- Freezing: Not recommended because the crab texture suffers.
Why Is My Crab Pasta Dry?
This happens when you don’t use enough pasta water, or if you overcooked pasta, or if the sauce was not emulsified. To fix this, add warm pasta water and toss over low heat until glossy.
Why Is the Crab Rubbery?
This happens when the crab has overheated. The meat is already cooked so avoid over heating the crabs.
Why Does My Crab Pasta Taste Bland?
If you under salted the pasta water, or haven’t used garlic, lemon zest, herbs and aromatics, or if you used low quality crab this will result in a bland crab pasta. Avoid these mistakes for a tasty crab pasta recipe!
Why Did the Crab Fall Apart?
This happens when you over mix the sauce and crab and keep stirring them. Always fold gently.
Why Is It Too Fishy?
The quality of crab will determine the level of fishy taste in your dish, so buy quality meat. Also if you over cooked it, it will taste bitter.
What to Serve with Crab Pasta?
- Salads. Italian delights like Panzanella Salad, Tomato Salad, Burrata Salad, Caprese Salad.
- Bread. Air Fryer Garlic Bread, Fougasse, Ultimate Garlic Bread, Easy No Knead Bread.
What is the best crab for crab pasta?
Lump crab meat is ideal for texture and sweetness. You can use our guide for How To Cook Crab Legs four ways and cook them yourself, it’s MUCH EASIER than you think!!
Can I use canned crab for pasta?
Yes, but choose high quality refrigerated canned crab and drain it well.
Do you cook crab before adding to pasta?
Crab meat sold in stores is already cooked. Only warm it gently in the sauce.
How do you keep crab pasta from drying out?
Reserve pasta water and emulsify the sauce properly.
Should crab pasta have cream?
It can, which is what we used here! However if you’re looking for the traditional Italian style crab pasta, it’s often olive oil based and lighter.
What herbs go best with crab pasta?
Parsley, chives, and dill complement crab without overpowering it.
Can I make crab pasta ahead of time?
It’s best served fresh. Reheating can slightly alter texture.
Is crab pasta healthy?
It can be very balanced, especially when made without heavy cream.
How much crab do you need per person?
Plan approximately 3–4 ounces of crab per serving for a main dish.
More Seafood Pasta Recipes
Sardine Pasta
Tuna Casserole
Shrimp Scampi
Lobster Pasta
Shrimp Pasta
Sockeye Salmon With Lemon Butter Sauce is great served over pasta.
Crab Pasta
Ingredients
Crab
- 2 pounds crab legs defrosted
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon salt and pepper
- 2 Tablespoons butter
- 2 cloves garlic minced
Pasta Sauce
- 4 Tabelspoons butter divided into two parts
- 3 cloves garlic minced
- 1-3 lemon slices
- 2 teaspoon thyme leaves
- 2 cups pasta water or stock
- 1/4 cup cream
- 1 Tablespoon chives
- 1/4 teaspoon chilli flakes optional
Instructions
-
The first step to make the sauce is to remove the cooked crab form the skillet and use the same pan to make the sauce. This infuses the sauce with a rich deep crab flavor!
-
So you’ll add in the butter, garlic, herbs and lemon slices. Cook that base of the sauce until fragrant.
-
A hand holding a cup of pasta water and pouring it into the skillet to make the carb pasta sauce
-
Add in the pasta water from the pot of cooking pasta. This will create a delicious starchy sauce for the linguine.
-
If you want an EXTRA creamy and luscious sauce, this is when you’ll add in the cream. It’s best to use table creamy or heavy cream so 18% or 35%, and use small amount.
-
cooked linguine is added to the sauce skillet and tossed well.
-
Once the sauce bubbles, lower the heat to low and it will have thickened. Add in the cooked linguine right into the sauce in the skillet and toss it well with the sauce.
-
A plate of the cooked crab pasta with the crab on top and more herbs, some lemon slices and chilli flakes
-
At this point all you need to do is serve the pasta with the sauce and the cooked crab on top.
-
Such an easy and delicious seafood pasta recipe!
Recipe Video
Recipe Notes
Pro Tips for Crab Pasta
- If you have leftover crabs, you can make this recipe starting at the sauce step. Read our tutorial on How To Cook Crab Legs if you haven't made them at home yet.
- You can use store bought crab meat as well.
- Crab is the star. Look for store bought fresh lump crab meat (sweet, delicate, premium), avoid imitation crab.
- High quality crab should smell like the ocean. Clean, briny, never fishy.
- If making the recipe as is, make sure you use a heavy duty skillet that can go in the oven.
- Using the same skillet creates a richer crab flavor to the sauce.
- Watch out for the crabs in the oven, they don't require much time.
- When cooking the pasta, make sure to salt the pasta water aggressively! Properly salted pasta water balances flavor and prevents a flat tasting dish. The pasta itself must carry seasoning.
- The pasta water is starchy and creates a great sauce. Crab pasta relies on emulsification. Starchy pasta water binds oil or butter to form sauce and helps coat the pasta, plus it prevents dryness.
- If you want an extra creamy and divine sauce, add some cream. Avoid using half n half because it may curdle with the lemon slices and lemon juice. Don't overload the sauce, in general crab pasta should feel light and tasty, not heavy. You want the crab to shine!
- It's best to use minimal cream than to use half n half.
- If you like parmesan with the pasta, add it at the end along with the herbs.
- Choose the Right Pasta Shape. Best shapes are linguine, Spaghetti, Tagliatelle, Angel hair (for lighter versions). Avoid thick tubes like rigatoni or very large shapes that overpower delicate crab
- Balance Acidity Carefully, too much lemon will overpower the crab and create a sharp sauce. That's why we love the zest.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container up to 2 days.
- Reheating: Reheat gently in skillet with splash of water or broth. Avoid high heat.
- Microwave only in short bursts with moisture added.
- Freezing: Not recommended because the crab texture suffers.
Why Is My Crab Pasta Dry?
This happens when you don't use enough pasta water, or if you overcooked pasta, or if the sauce was not emulsified. To fix this, add warm pasta water and toss over low heat until glossy.
Why Is the Crab Rubbery?
This happens when the crab has overheated. The meat is already cooked so avoid over heating the crabs.
Why Does My Crab Pasta Taste Bland?
If you under salted the pasta water, or haven't used garlic, lemon zest, herbs and aromatics, or if you used low quality crab this will result in a bland crab pasta. Avoid these mistakes for a tasty crab pasta recipe!
Why Did the Crab Fall Apart?
This happens when you over mix the sauce and crab and keep stirring them. Always fold gently.
Why Is It Too Fishy?
The quality of crab will determine the level of fishy taste in your dish, so buy quality meat. Also if you over cooked it, it will taste bitter.
What to Serve with Crab Pasta?
- Salads. Italian delights like Panzanella Salad, Tomato Salad, Burrata Salad, Caprese Salad.
- Bread. Air Fryer Garlic Bread, Fougasse, Ultimate Garlic Bread, Easy No Knead Bread.
What is the best crab for crab pasta?
Lump crab meat is ideal for texture and sweetness. You can use our guide for How To Cook Crab Legs four ways and cook them yourself, it's MUCH EASIER than you think!!
Can I use canned crab for pasta?
Yes, but choose high quality refrigerated canned crab and drain it well.
Do you cook crab before adding to pasta?
Crab meat sold in stores is already cooked. Only warm it gently in the sauce.
How do you keep crab pasta from drying out?
Reserve pasta water and emulsify the sauce properly.
Should crab pasta have cream?
It can, which is what we used here! However if you're looking for the traditional Italian style crab pasta, it's often olive oil based and lighter.
What herbs go best with crab pasta?
Parsley, chives, and dill complement crab without overpowering it.
Can I make crab pasta ahead of time?
It’s best served fresh. Reheating can slightly alter texture.
Is crab pasta healthy?
It can be very balanced, especially when made without heavy cream.
How much crab do you need per person?
Plan approximately 3–4 ounces of crab per serving for a main dish.
This Crab Pasta recipe was so delicious! It was easy to prepare and the entire family loved it. I can’t wait to make it again…YUM!!!
This crab pasta recipe is so delicious! I enjoyed getting to make the crab at home, but then use it in a new way that I hadn’t tried before!
I love crab. And I love pasta. You combined the best of both worlds – I am in!
I tried this crab pasta for a date night in, and it felt so luxurious but was surprisingly simple to make. We both loved it!
Our store was out of crab legs so we used fresh crab instead. Absolutely outstanding recipe. The pasta felt restaurant worthy but without a ton of work.
I thought I would save this for a special occassion but it’s too good! Can’t wait to make again
This is one of the best crab recipes of any kind I’ve ever made. I love the light, bright flavor and how easy it is to make.