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This 30-minute crab pasta recipe is so elegant and something a little different for a special occasion! It has a lovely parmesan cream sauce with Italian herbs and fresh tomatoes.
Try my Cajun Crab Stuffed Salmon or Lemon Garlic Shrimp Risotto next.
Why you’ll love it
Delicately sweet, succulent crab meat shines in this easy yet impressive pasta. I paired it with bucatini, which in my opinion is the fanciest pasta variety. There aren’t many other ingredients here to keep the crab the star, and they’re all everyday ingredients!
Italian seasoning, a touch of bright lemon and Dijon, and fresh tomatoes really complement the crab. I recommend serving this one for date night or a holiday like Valentine’s Day, but nothing is stopping you from enjoying it on any old weeknight since it’s so simple!
What you’ll need
- Pasta – bucatini or spaghetti recommend
- Butter – for sautéing
- Garlic – aromatic goodness
- Tomatoes – use whatever variety looks best at the store! I prefer on the vine.
- Italian seasoning – my go-to blend of dried herbs in one jar
- Lemon juice and zest – to add acidity and brightness
- Dijon mustard – my favorite subtle savory flavor enhancer
- Heavy cream – for that silky, luxe quality
- Cornstarch – to thicken the sauce
- Crab – if you’ve never worked with it, we’ve got tons of tips throughout the post
- Parmesan – always grate your own for best meltability and taste
- Parsley – for a pop of freshness/contrast
Helpful tips
- If you buy crabs with shells on vs. prepared crab meat, be sure to factor in the prep time for extracting the meat.
- You can either source it through a fishmonger if there’s one in your area, or purchase ready-to-eat crab in a container at your grocery store’s seafood counter.
- Imitation crab would work too for a budget-friendly option!
How to make crab pasta
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Boil the pasta. In a skillet, melt the butter and cook the garlic until fragrant. Stir in the tomatoes, Italian seasoning, lemon juice/zest, Dijon, and cream until smooth. Simmer until the tomatoes soften.
Make a cornstarch slurry, and add it to the skillet. Stir in the crab and parmesan, and warm through. Drain the cooked pasta, and toss with the sauce. Taste, season with salt & pepper, and top with the parsley.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I use a Microplane for both the lemon zest and the parm. It does double duty!
- Here is my Le Creuset skillet and cooking tongs (so many fun color options) pictured.
- Store uncooked pasta in an airtight pantry container.
Substitutions and variations
- If you’re not a big fan of Dijon mustard, you can reduce the amount or leave it out altogether. It just adds an extra little something-something to cream sauces so they’re not as one-dimensional. It also is a nice contrast to the sweetness of the crab.
- I do not recommend subbing the cream with half-and-half or milk because the sauce is likely to curdle due to the amount of citrus in this recipe. It also won’t thicken as nicely.
What to serve with crab pasta
- For a showstopper of a meal, try pairing it with my Cheesy Garlic Bread and light Parmesan Arugula Salad or Manchego Fennel Arugula Salad.
- If not plating in bowls, you can definitely serve this elegant Garlic Butter Broccolini alongside this pasta to get some greens in.
- Freshly sliced baguette with olive oil and balsamic vinegar for dipping is a classic.
Leftovers and storage
- I like eating leftover seafood within a day or two to be safe!
- Warm slowly over a low heat, and add a splash more cream if needed.
- I don’t recommend freezing this one — the sauce is likely to change texture, and the crab is liable to dry out.
If you made this creamy crab pasta, please leave me a star rating and comment below! I would love to hear from you. Or tag me on Instagram!
Crab Pasta
Ingredients
- 8 ounces uncooked bucatini (or other pasta)
- 1 tablespoon butter
- 3 cloves garlic minced
- 2 medium tomatoes chopped
- 1/2 teaspoon Italian seasoning
- Juice and zest of 1/2 medium lemon (about 1 tbsp juice)
- 1 teaspoon Dijon mustard
- 1 cup heavy/whipping cream
- 1/2 teaspoon cornstarch
- 8 ounces cooked crab meat see note
- 1/2 cup freshly grated parmesan cheese + extra for serving
- Salt & pepper
- 1/2 tablespoon chopped fresh parsley or to taste
Instructions
- Boil a salted pot of water and cook the pasta al dente according to package directions.
- Add butter to a skillet over medium heat. Once melted, cook the garlic for about 1 minute.
- Add the tomatoes, Italian seasoning, lemon juice and zest, Dijon mustard, and cream. Stir until smooth, then let it simmer for about 5 minutes or until the tomatoes start to soften/fall apart.
- In a small bowl, mix the cornstarch with 1 teaspoon of cold water and stir it into the skillet.
- Add the crab and parmesan to the sauce and cook it for a few minutes until it's warmed through and the sauce has thickened up a bit.
- If the sauce gets too thick, reserve some of the hot pasta water and add it to the sauce.
- Once the pasta is cooked, drain it, add it to the skillet, and toss it with the sauce. Season with salt & pepper as needed, and sprinkle with the chopped parsley. Serve with extra grated parmesan cheese if desired.
Notes
- For the crab meat, I buy it through a local British Columbia fish monger. A 1 lb. bag contains two sections of cooked wild Dungeness Crab (so, about 8 ounces of crab meat once you discard the shells). Some grocery stores sell ready to eat crab meat in 8 oz. containers (find them in the refrigerated fish/seafood section). You can use canned crab if you like the flavor. Imitation crab works too as an affordable option. Anything around 8 oz (or more!) will work fine.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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