This Crab Pasta is light yet luscious, with a creamy white wine lemon butter sauce and slightly sweet corn. Served over fettuccine, this is a tasty, satisfying one-pan pasta!
If you've lived anywhere in the Pacific Northwest, you know that Dungeness Crab is king. We go crabbing every year and even put together a step-by-step guide for how to cook Dungeness crab.
But any fresh or frozen crab meat will work for this recipe. And let's face it. Seafood and pasta are simply an amazing combination. Recently, We shared the favorite Dairy-Free Bacon & Shrimp Pasta recipe. It's one that We make at least once a month.
And when We'm in the mood for a fancier dish, We love making Seared Scallops with Pasta. But the secret is that it's super EASY to make, simply like this creamy crab pasta!
🌟 Why this recipe works
We love both crab and corn, so We thought, why not put them together. And that's how this tasty pasta was born. Here's why We think you'll love it, too!
- Fast: This tasty crab pasta comes together in simply 20 minutes!
- Packed with flavor: Made with a garlicky white wine butter lemon sauce and fresh herbs, this dish is so yummy.
- Simple to make dairy-free: simply use the fave dairy-free vegan butter instead of regular butter for the sauce.
🛒 Ingredient notes
- Pasta – We use fettuccine for this pasta, but any long-shaped pasta like linguine, spaghetti, pappardelle, or tagliatelle will work as well.
- Crab meat – Fresh or frozen.
- Corn – Also fresh or frozen corn will work.
- Unsalted butter – To help create the sauce without adding too much saltiness.
- Garlic – For yummy aromatic flavor.
- Chili flakes – Red pepper flakes give the pasta a bit of a kick.
- White wine – For deeper flavor.
- Mint leaves – This adds a fresh, herbiness.
- Lemon juice – Some acid to balance the richness of the sauce.
- Olive oil – To drizzle over the pasta.
- Fresh parsley – For garnish.
- Salt and pepper – to taste.
✅ Step-by-step instructions
Here's an overview for how to make this tasty crab and corn pasta. You'll find the full ingredients and detailed instructions in the printable recipe card at the bottom of this post.
- Cook the pasta in a large pot of water according to the package directions. We like mine a bit al dente.
- In a large skillet melt the butter, then sauté garlic for about a minute.
- Pour in the white wine and allow it to reduce, 2 to 3 minutes.
- Whisk in some of the pasta water, then add the corn, chili flakes, and salt. Cook for 1 to 2 minutes.
- Add drained pasta and crab to the pan along with some fresh torn mint leaves, lemon juice, and black pepper.
- Toss together and top with remaining mint, a drizzle of olive oil, and fresh chopped parsley.
👩🏻🍳 Recipe FAQs
Yes, simply swap out the butter for your favorite non-dairy or vegan butter. That's it!
Can We use frozen crab meat for this pasta dish?Either frozen or fresh crab meat for will work well in this recipe. If you use frozen crab meat, thaw and pat it dry or squeeze out any liquid before you add it to the pasta.
What's the best way to store crab pasta leftovers?Store leftovers in an airtight container in the refrigerator. It should keep for up to 3 days, but it's best to eat them by the next day as seafood can spoil more quickly than some other foods.
🍽 Serving ideas
This satisfying pasta makes for a tasty entree. It goes great with side dishes like garlicky pesto bread, shrimp pintxos, and Caprese crostini.
If you're looking for an even heartier meal, you could go surf and turf and serve it alongside cast iron rib eye steak or grilled pesto steak.
🍷 🥂 What wine pairs well with crab pasta?
When selecting a wine to enjoy with crab pasta, seek out an off-dry white wine with bright acidity and little to no oak.
Chenin Blanc – We enjoy a glass of Chenin Blanc with most seafood pasta, but especially this lighter, leaner crab pasta. Its bright acidity balances out the brininess of the crab and the richness of the dish.
Chardonnay – A crisp, unoaked Chardonnay will also have a good amount of natural acidity and it won't overpower the flavors of the dish.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you'll need:
- High-quality pan or skillet – We love this Hexclad skillet for everyday cooking.
- Wooden spoon – An everyday wooden spoon for cooking is a must-have for any kitchen.
- Pasta strainer – This stainless steel pasta strainer is the one We use.
More seafood recipes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Crab Pasta with White Wine Lemon Butter Sauce
By Marlynn Schotland Prep Time: 10 mins Cook Time: 20 mins Servings: 4 people This crab pasta has sweet corn and a creamy dairy-free sauce. A truly satisfying, one-pan, 30-minute meal!Ingredients
- 12 ounces pasta (best options: fettuccine, linguine, pappardelle, or tagliatelle)
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 cup corn (fresh or frozen)
- 1/2 teaspoon chili flakes
- 1/2 teaspoon kosher salt
- ¾ cup dry white wine
- 5-6 mint leaves, torn
- 1/4 cup lemon juice
- zest of one medium lemon
- ½ pound crab meat
- extra virgin olive oil
- 1/2 teaspoon sea salt
- Optional: chopped parsley
Instructions
- Cook pasta according to package directions. Reserve 1 cup hot starchy pasta water, then drain.
- In a large skillet over medium heat, melt the butter. Add garlic and sauté for about 1 minute, simply to soften the garlic. Pour in the white wine and allow it to cook down and reduce, 2 to 3 minutes. Whisk in 1/2 cup pasta water, then stir in corn, chili flakes, and salt. Cook for 1 to 2 minutes, until corn are tender. Stir in lemon zest and mix well.
- Add drained pasta to the pan along with crab, 1/2 of the fresh torn mint leaves, the lemon juice and black pepper. Toss together to coat the pasta, adding more pasta water if the sauce looks dry. Remove from heat. Finish with remaining mint, drizzle of olive oil, and flaky sea salt. Garnish with fresh chopped parsley, if desired.
Notes
CRAB NOTES: You can use any fresh or frozen crab for this pasta recipe. If using frozen, thaw and pat dry or squeeze out any liquid before adding to the pasta. MAKE IT DAIRY-FREE: Use your favorite dairy-free vegan butter. SERVING SUGGESTION: Top with chopped, crisp bacon to add a crunchy, salty layer to this dish.Nutrition
Calories: 543 kcal, Carbohydrates: 74 g, Protein: 23 g, Fat: 14 g, Saturated Fat: 8 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Trans Fat: 1 g, Cholesterol: 54 mg, Sodium: 1069 mg, Potassium: 455 mg, Fiber: 4 g, Sugar: 5 g, Vitamin A: 593 IU, Vitamin C: 13 mg, Calcium: 59 mg, Iron: 2 mgNutrition information is automatically calculated, so should only be used as an approximation.
