This Crab Pasta recipe is so simple, but it feels so special! Fettuccine noodles and delicate crab meat are tossed in a light, buttery lemon sauce and topped with fresh parsley. It’s the kind of meal that feels elegant enough to enjoy for a date night, but also easy enough to throw together on a busy weeknight!

Crab Pasta on a white plate with a gold fork.

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    Kelley Simmons Kelley’s Tips

    Before You Get Started

    • Salt the pasta. Generously salt the water as soon as it reaches the boiling point. Salt not only gives the pasta the perfect al dente texture, but it prevents it from sticking and enhances the flavor of the noodles. Bonus: Make your own homemade pasta! It makes such a difference!
    • Saute the garlic just until fragrant. Nothing can ruin a dish like burned garlic! Saute it until you can just start to smell it then add the rest of the ingredients.
    • Use cold butter. Cold butter binds everything together into a creamy sauce instead of separating. It’s a French technique called “monter au beurre” which means mounting with butter. Basically when you whisk cold butter into a hot sauce it creates an emulsion and thickens the sauce without added flours or cornstarch.
    • Make sure not to over mix the pasta after you add in the crab to avoid breaking up those lumps of crab meat.
    Kelley
    Ingredients laid out for crab pasta.

    Ingredients

    • Garlic Cloves – We use 4 whole cloves of garlic in this recipe!
    • Olive Oil – Is used to sauté the garlic but is also the base of the sauce. Make sure to opt for good quality extra virgin olive oil.
    • Lemons – Fresh lemon juice and zest are the perfect way to brighten everything up and balance the richness of the crab and butter.
    • White Wine – Adds a subtle tang and depth of flavor. Don’t worry the alcohol cooks off in the sauce!
    • Red Chili Flakes – Adds a hint of spice to the pasta. Add more if you like it a bit spicier!
    • Fresh Parsley – I love finishing seafood pasta with a handful of parsley. Parsley adds beautiful color and a burst of freshness that ties the whole dish together.
    • Fettucine – This wide pasta is perfect for soaking up the light, buttery sauce.
    • Cold Butter – Swirling in cold butter at the end gives the sauce a beautiful, silky texture without the need of extra thickeners.

    How to Make Crab Pasta

    1. Boil Pasta in salted water according to package instructions. Strain, reserving 1 cup of pasta water and set aside.
    Fettucine noodles boiling in water on the stove.
    1. Saute Garlic and Chili Flakes: In a large skillet, over medium heat, add in olive oil, garlic and chili flakes, sauté for about one minute.
    2. Simmer the Sauce: Add in wine, lemon juice, and zest. Bring to a light simmer and cook for 2-3 minutes.
    3. Stir in Cold Butter and swirl around the pan while whisking to emulsify butter into the sauce.
    Pasta sauce simmering on the stove.
    1. Toss and Serve: Remove from the heat and toss in pasta, crab and parsley. Toss gently to not break up the crab lumps. Season with salt and pepper to taste and serve immediately!

    Serving Suggestions

    Frequently Asked Questions

    Can I used canned crab meat instead of lump crab?

    Yes! I prefer lump crab meat for the flavor and texture, but canned or claw meat works if that’s what you can find. Just make sure to drain it well and check for shells.

    Do I have to use fettucine?

    Nope! Spaghetti, linguine, or even angel hair will work great with the light sauce.

    What type of white wine is best?

    I like using a crisp, dry white wine such as Sauvignon Blanc or Pinot Grigio. Or if you’d rather not use wine, you can swap in an equal amount of chicken broth with a splash of extra lemon juice.

    Crab pasta on a white plate with a gold fork.

    More Pasta Recipes to Try

    Recipe

    Crab Pasta

    This Crab Pasta recipe is so simple, but it feels special! Fettucine noodles and delicate crab meat are tossed in a light, buttery lemon sauce and topped with fresh parsley to add a pretty pop of color and a hint of freshness. It's the kind of meal that feels elegant enough to enjoy for a date night, but also easy enough to throw together on a busy weeknight!
    Author: Kelley Simmons
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Serves 4
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    Save this Recipe

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      Ingredients 

      • 8 oz fettuccine
      • 2 tbsp olive oil
      • 4 cloves garlic, minced
      • 1/4 tsp red chili flakes
      • 1/2 cup white wine
      • 2 lemons, juiced
      • 2 tsp lemon zest
      • 4 tbsp cold butter
      • 8 oz lump crab meat
      • fresh chopped parsley, for serving
      • grated parmesan, for serving

      Instructions

      • Boil pasta in salted water according to package instructions. Strain, reserving 1 cup of pasta water and set aside.
      • In a large skillet, over medium heat, add in olive oil, garlic and chili flakes, sauté for about one minute.
        Add in wine, lemon juice, and zest. Bring to a light simmer and cook for 2-3 minutes.
        Stir in cold butter and swirl around the pan while whisking to emulsify butter into the sauce.
      • Remove from the heat and toss in cooked pasta, crab and parsley. Toss gently to not break up the lumps of crab.
        Season with salt and pepper to taste and serve immediately with freshly grated parmesan cheese, if desired!

      Nutrition Information

      Calories: 473kcalCarbohydrates: 47gProtein: 19gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 102mgSodium: 581mgPotassium: 370mgFiber: 4gSugar: 3gVitamin A: 454IUVitamin C: 35mgCalcium: 73mgIron: 2mg

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