If you're a seafood lover looking for an easy dish that works any night you want something a little special without too much work, this Lemon Garlic Crab Pasta is just the thing.
It is made with tender linguine that is tossed with sweet lump crab meat in a bright lemon and garlic butter sauce. Toasted panko breadcrumbs add the most satisfying crunch, while a fresh parsley garnish brings a pop of color and freshness.
This is a one-pan meal that feels fancy but comes together quickly. It is perfect for weeknights or casual dinner parties. Pair it with a simple green salad or steamed veggies, and you've got a meal you'll want to make again and again.
If you are looking for more seafood recipes, check out our: Bistro Shrimp Pasta, Blackened Shrimp Bowls with Cilantro Rice, Creamy Shrimp and Broccoli Pasta or Tuna Carpaccio.
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Why We Love This Recipe
- Quick: This recipe comes together in about 30 minutes. It's a great option when you want dinner on the table fast. Most of the cooking happens on the stovetop, so you're not juggling a bunch of complicated steps. It's perfect for busy weeknights or when you want a fuss-free meal.
- Simple: With just a handful of everyday ingredients, this delicious pasta dish keeps things straightforward without sacrificing taste. The steps are easy to follow, and it doesn't require any special techniques or hard to find items. Even beginner cooks can feel confident making this dish.
- Flavorful: Bright lemon juice and garlic combined with a buttery sauce and a splash of white wine create a fresh and zesty base. Sweet crab meat adds richness, while toasted breadcrumbs bring a crunchy contrast. Fresh parsley finishes the dish with a pop of brightness. Each bite is absolutely satisfying.
Ingredients
Here are the simple ingredients you will need for this crab pasta recipe:
- Pasta: Linguine or fettuccine both work well since their flat shapes hold the sauce nicely, but feel free to swap in spaghetti or another pasta you have on hand.
- Olive oil
- Breadcrumbs: Use panko breadcrumbs for the best texture and crunch. You can use regular breadcrumbs, but panko gives a lighter, crispier finish.
- Butter: I recommend using unsalted butter for this.
- Garlic: Fresh minced garlic cloves will provide the best flavor.
- Salt & black pepper
- Red pepper flakes
- Fresh lemon juice: Use freshly squeezed lemon juice to give the sauce a bright, fresh zing.
- Wine: Choose a dry white wine like Sauvignon Blanc or Pinot Grigio.
- Lump Crab: Look for good quality fresh crab meat, which has large, tender pieces that really shine in this dish.
- Parsley: Fresh Italian parsley adds color and a mild herbal note to finish the dish.
See recipe card below for quantities.
Instructions
Let's make this crab pasta dish together!
- Step 1: Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
- Step 2: Heat olive oil in a large skillet over medium heat. Add the breadcrumbs and toast until golden brown, about 2-3 minutes. Transfer to a bowl and set aside.
- Step 3: In the same skillet, melt butter over medium heat. Add the garlic and sauté until fragrant. Stir in salt, black pepper, red pepper flakes, lemon juice, and white wine. Bring to a light simmer.
- Step 4: Add the lump crab meat and cooked pasta to the skillet. Toss gently until everything is evenly coated and heated through. Top with the toasted breadcrumbs and chopped parsley. Serve immediately.
Substitutions and Variations
Here are some common recipe substitutions and variations for this easy dinner.
- Crab: Substitute lump crab with cooked shrimp, scallops, or even cooked lobster for a different seafood twist.
- Pasta: Swap linguine or fettuccine for spaghetti, angel hair, or even gluten-free pasta to suit your preference.
- White wine: Replace the wine with chicken or seafood broth if you prefer to avoid alcohol.
- Additions: Toss in sautéed spinach, cherry tomatoes, or asparagus for extra color and nutrition. Top with a sprinkle of lemon zest for an even brighter flavor.
Equipment
Here is some kitchen equipment you will need for this simple seafood pasta. You can find all of these products on Amazon.
- Large skillet: For this recipe, a good-quality large skillet with tall sides is ideal.
- Large pot: A large pot is essential for cooking the pasta in this recipe.
Storage
Here are storage and reheating instructions for this weeknight dinner.
- Refrigerator Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
- Freezer Storage: This dish is best enjoyed fresh and doesn't freeze well because the crab and pasta can become mushy.
- Reheating Instructions: Reheat gently on the stove with a splash of water or broth, adding the toasted breadcrumbs just before serving to keep them crunchy.
Top Tips
Here are some expert tips to make this crab pasta recipe:
- Don't overcook the pasta: Aim for al dente so it holds up well when tossed with the sauce and crab.
- Toast the breadcrumbs carefully: Keep an eye on them and stir often to avoid burning. They should be golden and crisp, not dark.
- Be gentle when adding the crab: Lump crab meat is delicate, so fold it in carefully to keep those beautiful chunks intact.
FAQ
Yes, frozen crab meat works well for this recipe. Just be sure to thaw it completely and drain any excess liquid before adding it to avoid making the sauce watery.
You can make this crab meat pasta dish ahead, but it's best to store the pasta and sauce separately from the toasted breadcrumbs to keep them crisp. Reheat gently on the stove with a splash of water or broth to loosen the sauce before serving.
Imitation crab can be used as a budget-friendly substitute, but it won't have the same texture or delicate flavor as lump crab meat. If you do use imitation crab, add it toward the end of cooking just to warm it through without overcooking.
Pairing
These are my favorite dishes to serve with this recipe:
Quick Lemon Garlic Crab Pasta Recipe
Ingredients
- 12 oz linguine or fettuccine
- 2 tablespoons olive oil
- ¼ cup panko breadcrumbs
- 2 tablespoons unsalted butter
- 4 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
- 1 lemon juiced
- ¼ cup white wine
- 1 lb quality lump crab meat
- 2 tablespoons chopped Italian parsley for serving
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
- Toast the breadcrumbs: Heat olive oil in a large skillet over medium heat. Add panko breadcrumbs and toast for 2-3 minutes, until golden brown. Transfer to a bowl and set aside.
- Make the sauce: In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 2 minutes. Stir in salt, black pepper, red pepper flakes, lemon juice, and white wine. Bring to a light simmer.
- Add crab and pasta: Add lump crab meat and cooked pasta to the skillet. Toss gently until evenly coated in the sauce and heated through.
- Serve: Top with toasted breadcrumbs and chopped parsley. Serve immediately.
Did You Make This Recipe?
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