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    Home » Recipes » Stovetop

    Published: Mar 8, 2025 by Jeremy Klae · This post may contain affiliate links · Leave a Comment

    Crab Pasta

    Jump to Recipe Jump to Video Print Recipe

    This crab pasta recipe is perfect for anyone who loves a restaurant-quality dish that’s both easy to make and bursting with flavor. It’s a quick and easy seafood pasta that comes together in just 30 minutes, making it a fantastic choice for weeknight dinner ideas. The rich and creamy lemon butter sauce coats every strand of linguine, while the fresh lump crab meat adds a delicate sweetness that pairs beautifully with the bold kick of Cajun seasoning. Plus, the flavors are perfectly balanced—garlicky, buttery, and just the right amount of spice—making this spicy crab pasta an absolute delight. Whether you’re looking for a simple seafood recipe, a special occasion pasta, or a new favorite for summer pasta recipes, this dish checks all the boxes! You will also love this Rigatoni D Recipe!

    Crab Pasta with linguine served on a plate and garnished with a sliced lemon and dried parsley.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Step-by-Step Instructions
    • Expert Tips
    • Recipe FAQs
    • More Recipes You'll Love
    • 📖 Recipe

    Why You'll Love This Recipe

    If you’re looking for a restaurant-quality seafood pasta that’s easy to make at home, this Crab Pasta is the perfect dish! This crab linguine is a true showstopper, loaded with fresh lump crab meat, tossed in a creamy, garlicky lemon butter sauce, and spiced up with just the right amount of Cajun seasoning. Plus, it comes together in about 30 minutes, making it one of the best weeknight dinner ideas for seafood lovers.

    If you need an appetizer, check out this easy bruschetta recipe.

    Ingredients

    Crab Pasta Ingredients laid out on a wooden table and labeled.

    To make this spicy crab pasta, gather these simple yet flavorful ingredients:

    Linguine – The perfect pasta for soaking up all that creamy, buttery goodness.

    Olive oil & butter – A rich base for our lemon butter sauce.

    Fresh garlic & shallots – Essential for a bold, garlicky flavor.

    Flour – Helps thicken the sauce to a silky, creamy consistency.

    Dry white wine & chicken stock – Adds depth and a touch of acidity.

    Heavy cream – The secret to a rich, creamy crab pasta sauce.

    Cajun seasoning – Just enough spice to elevate the dish. You can use this amazingly Easy Blackened seasoning in place; it's much less salty than typical Cajun seasoning.

    Lump crab meat – The star of the show! Opt for fresh or high-quality canned crab.

    Fresh basil & lemon juice – A pop of freshness to balance the rich sauce.

    Salt & black pepper – To taste, rounding out all the flavors.

    See the recipe card below for full information on ingredients and quantities.

    Step-by-Step Instructions

    Shallots being sliced on a wooden cutting board.

    Step 1: Cook the Linguine

    Begin by boiling the pasta per the package instructions, just before al dente. Slice the shallots, chop the basil, and prep the lemon.

    Butter, olive oil, and flour in a cast iron skillet for a roux.

    Step 2: Make the Creamy Lemon Butter Sauce

    Next, melt the butter in an 11-inch Cast iron skillet or pan over medium heat and stir in the olive oil.

    Once the butter is completely melted, add the fresh minced garlic and sauté until aromatic, about 2-3 minutes. Whisk the flour into the garlic butter mixture, followed by the sliced shallots.

    Slowly pour in the heavy cream, continuously whisking to create the base of the crab pasta sauce.

    Lump crab meat in a creamy lemon butter garlic sauce.

    Step 3: Add the Crab Meat

    Once you have whisked all of the cream in, slowly whisk in the chicken stock, followed by the wine.

    Let the creamy sauce simmer and thicken for about 6-7 minutes. Don’t be concerned if it still looks a bit runny; once the pasta is added, it will also thicken the sauce.

    Stir in the cajun seasoning, Fresh Basil, and lemon juice. Then add the crab meat, continuing to simmer until the crab is heated.

    Linguine being folded into a crab and lemon butter garlic sauce.

    Step 4: Toss & Serve

    Lastly, add the cooked linguine and serve with an extra squeeze of lemon juice topped with freshly grated parmesan cheese.

    Expert Tips

    • Would you prefer a lighter sauce? Swap heavy cream for half-and-half, or use more white wine.
    • Want it extra spicy? Add red pepper flakes or a spicy cajun seasoning for a bolder spicy crab pasta kick.
    • No linguine on hand? Use fettuccine, spaghetti, or pappardelle instead.
    • Looking for a dairy-free version? Use coconut milk instead of cream, and skip the butter.
    • Need sides and serving suggestions? Try a crisp white wine like Sauvignon Blanc or Chardonnay. A side salad and garlic bread can always make this a full meal.

    Recipe FAQs

    Can I use canned crab meat for this recipe?

    Yes! While fresh lump crab meat is best, high-quality canned crab works great. Just be sure to drain and pick through it for any shells.

    Can I make this ahead of time?

    You can prepare the sauce in advance, but it’s best to toss it with fresh pasta just before serving for the best texture.

    What other seafood can I add?

    Shrimp, scallops, or even lobster make delicious additions to this seafood pasta!

    Can I use a different type of pasta?

    Absolutely! While linguine with crab is a classic, experiment with fettuccine, spaghetti, or even short pasta like penne.

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      Homemade Italian Spaghetti Sauce
    • Pan fried Gnocchi in a creamy pesto sauce topped with freshly shredded parmesan cheese.
      Gnocchi with Pesto Sauce
    • Chilean Sea Bass served with mashed potatoes, spinach, and creamy roasted red pepper sauce.
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      Recipe for Escargot: Without the Shells
    Creamy Crab Sauce cooked into linguine served and garnished with a sliced lemon.

    If you made this Crab Pasta recipe or any other of my recipes, please leave a Star Rating and let me know your thoughts in the comments below.

    Don't forget to tag @chickenfriedkitchen on Instagram, Subscribe on YouTube, and Follow on Pinterest and Facebook! I'll see you there!

    📖 Recipe

    Crab Pasta served on a plate and garnished with a lemon wedge.

    Crab Pasta

    This easy crab pasta recipe features tender linguine tossed in a creamy, garlicky lemon butter sauce with fresh lump crab meat and a hint of Cajun spice. A quick and flavorful seafood pasta ready in just 30 minutes!
    No ratings yet
    Print Pin Rate
    Course: Dinner, Main, Main Course
    Cuisine: Italian
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 6 Servings
    Calories: 549kcal
    Author: Jeremy Klae

    Equipment

    • 1 Cast Iron Skillet

    Ingredients

    • 16 Oz Linguine
    • 2 tablespoon Olive Oil
    • 1 tablespoon Salted Butter
    • 1 tablespoon Fresh Minced Garlic
    • 2 Shallots
    • 2 tablespoon All Purpose Flour
    • ½ Cup Dry White Wine
    • ½ Cup Chicken Stock
    • 1 Cup Heavy Cream
    • 1 teaspoon Cajun Seasoning
    • 8 Oz Lump Crab Meat
    • 2 tablespoon Fresh Basil
    • Juice from 1 Lemon
    • Salt and Pepper To Taste

    Instructions

    • Begin by boiling the pasta per the package instructions, just before al dente. Slice the shallots, chop the basil, and prep the lemon.
    • Next, melt the butter in an 11-inch Cast iron skillet or pan over medium heat and stir in the olive oil.
    • Once the butter is completely melted, add the fresh minced garlic and sauté until aromatic, about 2-3 minutes.
    • Whisk the flour into the garlic butter mixture, followed by the sliced shallots.
    • Slowly pour in the heavy cream, continuously whisking to create the base of the crab pasta sauce.
    • Once you have whisked all of the cream in, slowly whisk in the chicken stock, followed by the wine.
    • Let the creamy sauce simmer and thicken for about 6-7 minutes. Don’t be concerned if it still looks a bit runny; once the pasta is added, it will also thicken the sauce.
    • Stir in the cajun seasoning, Fresh Basil, and lemon juice. Then add the crab meat, continuing to simmer until the crab is heated.
    • Lastly, add the cooked linguine and serve with an extra squeeze of lemon juice topped with freshly grated parmesan cheese.

    Video

    YouTube video

    Notes

    • Would you prefer a lighter sauce? Swap heavy cream for half-and-half, or use more white wine.
    • Want it extra spicy? Add red pepper flakes or a spicy cajun seasoning for a bolder spicy crab pasta kick.
    • No linguine on hand? Use fettuccine, spaghetti, or pappardelle instead.
    • Looking for a dairy-free version? Use coconut milk instead of cream, and skip the butter.
    • Need sides and serving suggestions? Try a crisp white wine like Sauvignon Blanc or Chardonnay. A side salad and garlic bread can always make this a full meal.

    Nutrition

    Calories: 549kcal | Carbohydrates: 63g | Protein: 19g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 378mg | Potassium: 369mg | Fiber: 3g | Sugar: 4g | Vitamin A: 851IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @ChickenFriedKitchen or tag #chickenfriedkitchen!

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