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!
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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
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
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.
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.
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.
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
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.
You can prepare the sauce in advance, but it’s best to toss it with fresh pasta just before serving for the best texture.
Shrimp, scallops, or even lobster make delicious additions to this seafood pasta!
Absolutely! While linguine with crab is a classic, experiment with fettuccine, spaghetti, or even short pasta like penne.
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📖 Recipe
Crab Pasta
Equipment
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
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.
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