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Easy enough for a weekday dinner, but elegant enough for date night, this Crab Pasta recipe is fancy, not fussy! Featuring tender lump crab meat mingling with silky linguine, punchy garlic, sweet tomatoes, and a whisper of lemon in a buttery wine sauce, this dish is light, yet seriously satisfying, and packed with luxurious coastal flavor. Best of all, you’ll need just 9 easy-to-find ingredients and 25 minutes to make it!

“This is a very light and super delicious dish! I followed the recipe to a tee. From Maryland and blue crabs plentiful, I used jumbo lump meat. I topped with fresh basil. We finished the bottle of white wine with dinner. I definitely will be making this recipe again and again, thank you so much!!”

– Susan
Overhead photo of a white bowl containing linguine pasta with fresh crab meat in a white wine butter sauce.

Update: This recipe was originally published in May 2021. I made updates to the article below to include more information about making linguine pasta with crabmeat.

Hi, friends! Crab and pasta lovers rejoice, because today I’m sharing what I like to call a pantry-meets-gourmet miracle. While this lush crab meat linguine looks elegant and slightly intimidating to make, it’s actually a breeze to prepare.  

Table of Contents

About this crab meat pasta recipe 

Imagine: glossy linguine tossed with generous chunks of delicate lump crab meat, juicy cherry tomatoes, mild shallots, punchy garlic, and robust Italian seasonings in a silky white wine and zesty lemon infused butter sauce. The result? A pasta dish that’s luxuriously rich and decadently delicious, but never heavy or complicated.

And the best part? You don’t need any complicated cooking techniques or an endless list of ingredients. You just need some high-quality crab, your favorite pasta shape, this fool-proof chef-developed recipe, and 25 minutes to get this gourmet dinner on the table!

If you’re looking for more quick and easy seafood pasta recipes for your next family dinner, try these recipes next: tuna macaroni and lobster macaroni and cheese. 

Why you’ll love this recipe

TL;DR? Get the details below:

  • Beautifully Flavorful. Savory strands of linguine with delicate crab, sweet tomatoes, and flavorsome Italian seasonings nestled into a garlicky, lemony butter sauce.
  • Texture Perfection: Al dente linguine with tender crab meat, juicy tomatoes, and a silky sauce—pure pasta bliss.
  • Easy yet Luxurious. Simple ingredients + 25 minutes = quick enough for a Tuesday, impressive enough for the holidays
  • All Season Appeal. Light enough for summer with fresh tomatoes, cozy enough for winter with grass-fed butter, and always a crowd-pleaser.
  • Customizable. Keep it light and lemony, add cream and lean into the cozy, toss in artichoke hearts for more veggies, and so much more. 
Overhead photo of all the ingredients needed to make crab linguine recipe neatly organized by individual ingredient on a white wood surface.

Ingredients for crab with pasta

Here’s everything you need for this linguine with crab recipe:

  • Oil and Butter. A combination of extra-virgin olive oil and unsalted butter lends richness for sautéing.
  • Pasta. Linguine is the classic Italian choice, but any long thin variety of pasta, like spaghetti, fettuccine, and bucatini work great too. 
  • Shallots. For a touch of delicate and slightly sweet onion flavor.
  • Garlic. Make sure you use fresh garlic, not the minced variety sold in a jar, for the best aromatic flavor.
  • Spices. A combination of store-bought or homemade Italian seasoning blend, red pepper flakes, kosher salt, and ground black pepper provide robust flavor.
  • Wine. Use a dry white wine you actually like to drink. Chardonnay, Pinot Blanc, Pinot Gris, and Sauvignon Blanc are all wonderful here. Swap: Shrimp broth works great too.
  • Tomatoes. Fresh cherry tomatoes lend juicy pops of concentrated bright, sweet flavor. Swap: Fresh grape tomatoes or diced roma tomatoes work too.
  • Crab Meat. Picked and pasteurized lump crabmeat lends sweet, meaty texture. Swap: Crab meat from cooked whole crab or cooked crab legs if you prefer.
  • Fresh Herbs. Fresh herbs provide a ton of bright flavor that really bring this dish to life! Fresh basil and chives lend a pop for bright, fresh flavors that really bring this pasta to live. Swap: Parsley, oregano, and/or thyme work well too.
  • Lemon. Zippy lemon zest lends complexity and balances the richness of this crab and pasta recipe.  

Recipe variations

  • Canned Tomato Base. If fresh tomatoes aren’t in season, use a can of drained fire-roasted diced tomatoes and add them with the pasta water in step 5 of the recipe.
  • Seafood Medley. For a luxurious seafood pasta, mix in succulent shrimp, scallops, lobster meat, or flaked salmon. Just be sure to cook it before stirring it into the pasta.
  • Veggie Studded. Bulk up your pasta dinner by tossing in roasted bell peppers, steamed asparagus, sweet peas, or artichoke hearts.
  • Cheesy Finish. Think no pasta is complete without cheese? Finish the crab meat pasta with a generous dusting of freshly grated parmesan cheese or pecorino Romano.
  • Go Green. Toss in baby arugula or baby spinach for some leafy green goodness.
  • Creamy Crab Pasta. Before serving, stir in a little heavy cream or crème fraîche for a rich and creamy sauce.
Overhead photo of crab pasta garnished with fresh basil and lemon zest in a large gray skillet.

Professional chef tips for perfect results every time!

  • Don’t Overcook Garlic. Sauté just until it’s fragrant (about 30 seconds to 1 minute) to avoid bitterness.
  • Don’t Overcook the Crab Meat. The crab is already cooked so you’re just warming it through—overcooking makes it rubbery.
  • Gently Fold the Crab. To preserve the delicate texture, be sure to fold and don’t stir too hard—you want luscious, generous chunks of crab meat, not shreds.
  • Cook Pasta Shy of Al Dente. It will finish cooking in the sauce, soaking up the flavor.
  • Reserve Pasta Water. The starchy cooking liquid is your secret weapon to making a sauce that binds together and clings to pasta beautifully.  
  • Fresh Lemon Zest. Don’t skimp on the lemon, it brightens the whole dish and enhances the crab flavor.
  • Don’t Skip the Parsley. You need a little freshness to cut through the richness of the pasta and butter. 
  • Grate Cheese Fresh. That stuff in a green container won’t properly melt and it’s prone to clumping. 
  • Taste as You Cook. Especially since crab can vary in sweetness and saltiness. A pinch of salt here and a crack of pepper there can go a long way in bringing everything together.
  • Garnish and Serve Immediately. Remember, you eat with your eyes first, so consider garnishing the crab meat pasta with a flurry of fresh herbs, lemon zest, and parmesan cheese. And be sure to enjoy it fresh and warm. 

Step-by-step photos: making crab linguine pasta at home

(Scroll down for the detailed instructions in the printable recipe at the bottom of the page.)

Step by step photo collage illustrating how to make crab meat pasta in butter with written instructions on each step.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

Can I use canned crab meat?

Absolutely, but be sure to look for picked and pasteurized fresh crabmeat located in the refrigerated section of most major grocery stores for the best taste. Please note, I do NOT recommend using the shelf-stable cans of crabmeat found in the canned fish aisle of the grocery store—they lack fresh flavor and are full of preservatives.

Grades of crabmeat

There are 5 grades of picked crab meat you can use in this pasta recipe. I prefer jumbo or lump for the best fresh crab flavor and generous texture, but use what you love. I’ve listed the grades from most to least expensive:

  • Colossal and Jumbo Lump Crabmeat: These are the two most expensive grades of crabmeat; however, they also yield the sweetest taste and most tender texture! These grades are a delicacy; therefore, most recommend enjoying them on their own with drawn butter. However, if you are looking for a truly luxurious experience, jumbo lump crab meat is excellent in this linguine recipe.
  • Lump Crabmeat: Lump grade crabmeat is what I use most often when making seafood pasta. It’s less expensive than jumbo or colossal and consists of sizable broken jumbo lumps mixed with large chunks of body meat. The crabmeat is flavorful, and the large chunks are perfect if you are looking for a truly decadent, restaurant-quality pasta.
  • Backfin Crabmeat: This grade consists of smaller, broken chunks of lump crabmeat and flakes of white body meat. Backfin has good flavor and enough texture to hold up well in pasta if you are looking for a cheaper option than lump crabmeat.
  • Special Crabmeat: Special grade is made up of smallish flakes of white body meat. Special crabmeat has a nice delicate flavor; however the texture tends to get lost once you toss it in pasta.
  • Claw Crabmeat: Claw-grade crabmeat is the least expensive of the bunch; however, it also has the most robust flavor. Claw meat has a hearty flavor versus the delicate, sweet flavor found in the other grades. It’s also brownish-pink in color rather than snowy white. Claw crabmeat tends to overwhelm the delicate butter and white wine flavors and the texture gets totally lost in this pasta. However, if you love claw meat, by all means, use what you love.

What pasta works best with crab?

Linguine is the traditional choice, but spaghetti, fettuccine, or even short pastas like penne will work well in this recipe crab meat pasta.

What wine pairs best with crab and pasta?

A dry, crisp wine you actually like to drink will work best here. Chardonnay, Sauvignon Blanc, or Pinot Grigio are the classic options that enhance this pasta dish perfectly.

Do I need to use the wine?

No, you don’t have to do anything you don’t want to do in the kitchen. If you prefer alcohol-free cooking, just swap the wine out for seafood broth, shrimp stock, or even chicken broth.

Is this a creamy crabmeat pasta?

By default this is a light lemony and buttery pasta. However, you can absolutely add a splash of cream or a dollop of creme fraiche if you’re looking for a little creamy richness.

Can I make this recipe ahead of time?

In general pasta recipes are best when you enjoy them fresh. However, you can obviously make it ahead if you are someone who enjoys leftovers.

Overhead close-up photo showcasing the lump crab meat chunks in a bowl of pasta.

Serving crab Meat linguine

Unique serving ideas

  • Start with Crab: Make crab meat the star your meal and start off with a platter of deviled eggs with crab or a big bowl of crab rangoon dip.
  • Sauce It: If you’re looking to make this crab linguine recipe even more luxurious, try drizzling garlic seafood butter sauce over the pasta just before serving.
  • Alopngside Grilled Veggies. If you prefer your veggies cooked, consider serving grilled asparagus, zucchini, or corn on the cob on the side.
  • Make it Meaty. If you’ve got a meat lover in the family (I know I do), top the bowl of crab pasta with crispy bacon bits for a beautiful smoky contrast.
  • With Wine: For those of you who are 21 and up, a chilled glass of white wine, like chardonnay, pinot grigio, sauvignon blanc, riesling, and pinot gris pair perfectly.

Storing leftovers

  • Refrigerator Storage. Allow the pasta with crab meat to cool completely to room temperature before transferring leftovers to an airtight container and storing in the fridge for up to three days.
  • Reheating Instructions. This crab and pasta recipe is best when eaten fresh; however, you can absolutely reheat it, just do so gently:
    • Stovetop: Transfer the pasta with shellfish to a medium skillet and place over medium-low to low heat. Reheat, stirring occasionally, until warm throughout. (Note: You may want to add a pat or two of butter or a small splash of wine at the beginning of reheating to keep the pasta moist and the sauce fresh.)
    • Microwave: Add an individual portion of leftover seafood linguine to a microwave-safe container and add a splash of wine, broth or clam juice and/or a pat of butter to keep the pasta moist. Next, place a lid on the container, leaving it slightly cracked at the side to form a vent and reheat for 45-second intervals, stirring in between, until the pasta is warm throughout.
  • Freezing Instructions. While you are welcome to try freezing this recipe for crab linguine, I do not recommend it. Unfortunately, freezing and thawing will compromise the flavor and texture of this dish.
Overhead photo of a white bowl containing linguine pasta with fresh crab meat in a white wine butter sauce.

Buttery, luxurious, and overflowing with fresh sweet shellfish, this recipe crabmeat pasta proof that gourmet doesn’t have to mean complicated! With simple ingredients, less than 30 minutes, and a little no-spoon magic, you’ll have a pasta dish that’s bursting with flavor, elegance, and that WOW factor. Whether you whip it up for a quick weeknight dinner or make it for your next dinner party, this crab pasta is ALWAYS a good idea!

If you try this crab and pasta recipe I’d love to hear how it turns out! Don’t forget to come back and leave a comment below, or snap a pic and tag me on social so we can all drool over it together. 🦀🍝

Until next time friends, cheers!

Cheyanne

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More meals with lump crab!

Overhead photo of crab meat pasta with tomatoes, basil, and lemon in a white bowl.

Crab Pasta Recipe

5 from 6 votes
Author: Cheyanne Holzworth
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Easy enough for a weekday dinner, but elegant enough for date night, this Crab Pasta is fancy, not fussy! Featuring tender lump crab meat mingling with silky linguine, punchy garlic, sweet tomatoes, and a whisper of lemon in a buttery wine sauce, this dish is light, yet seriously satisfying, and packed with luxurious coastal flavor. Best of all, you'll need just 9 easy-to-find ingredients and 25 minutes to make it.

Equipment

  • 1 Large Pot (for cooking linguine pasta)
  • 1 Large, High-Sided Skillet (for making crab pasta)

Ingredients 

  • 12 ounces Dry Pasta – any long thin variety you love: linguine, spaghetti, bucatini or fettuccine
  • To Taste Kosher Salt & Ground Black Pepper
  • 4 TBS Unsalted Butter – DIVIDED
  • 2 large Shallots – finely chopped (about 1 heaping cup)
  • 2 cloves Garlic – thinly sliced
  • 1 ¼ tsp Italian Seasoning
  • ½ to 1 tsp Crushed Red Pepper Flakes – to taste
  • 1 Cup Dry White Wine (SEE NOTES)
  • 2 pints Cherry Tomatoes – halved (about 20-22 ounces)
  • 1 pound Lump Crabmeat – drained & picked over for shells (SEE NOTES)
  • 1/3 to ½ Cup Fresh Basil – thinly sliced (julienne), to taste
  • 2 TBS Fresh Chives – thinly sliced
  • 1 medium Lemon – Zest (about 2 tsp.) (TIP: cut the zested lemon into wedges for serving)
  • Optional Garnishes: Lemon Wedges, Freshly Grated Parmesan

Instructions

  • Cook Pasta: Add 3 ½ to 4 quarts (14-16 cups) of water to a large pot and bring to a boil.
    Once boiling, season the water with 1 ½ tablespoon of kosher salt and stir to combine.
    Add the pasta and cook, stirring occasionally, until 1 minute shy of al dente according to the package instructions.
    Reserve 1 cup of cooking water and then drain the cooked pasta.
  • Meanwhile, Sauté Shallots and Aromatics: Meanwhile, heat 2 tablespoons of butter in a large, high-sided sauté pan over medium heat.
    Once the butter melts, add the shallots and garlic. Cook, stirring often, until just softened, about 2-3 minutes.
    Add the Italian seasoning, crushed red pepper flakes and a pinch of salt and pepper. Cook, stirring, until fragrant, about 1 minute.
  • Add the White Wine and Tomatoes: Add the wine followed by the tomatoes to the pan and season with a generous pinch of pepper. Stir to combine.
    Bring to a simmer and the immediately reduce the heat to maintain a simmer.
    Let the liquid simmer, stirring often, until the wine is reduced by about half and the tomatoes are soft and juicy, about 6-8 minutes.
  • Add Remaining Butter: Add the remaining butter to the pan and gently whisk/stir until the butter is melted and thoroughly combined.
  • Add Crab Meat: Add the crabmeat to the pan and cook, gently folding and stirring, until JUST heated through, about 1 minute.
    (Note: The crab is already fully cooked, you're just looking to warm it through in this step. Don't over-cook the crab or it will become rubbery)
  • Add the Pasta and Cooking Liquid: Add the cooked pasta from step 1 and ¼ cup of pasta water to the pan.
    Cook, tossing constantly and adding more reserved pasta water as needed, until the sauce thickens and coats the pasta, about 1-2 minutes.
  • Garnish & Serve: Remove from heat and top with fresh herbs and lemon zest (and parmesan if using). Toss well to combine.
    Taste and adjust for seasoning with salt and pepper.
    Serve warm with lemon wedges on the side. Enjoy!

Notes

  • Wine: Make sure you use a white wine you like and would actually drink! I tend to use a Chardonnay; however, Pinot Blanc, Pinot Gris and Sauvignon Blanc are all wonderful in this dish!
  • Crabmeat: I used lump crabmeat in this recipe; however, you can use whatever grade of crabmeat you love. Please refer to the post for comprehensive details.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
     
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 627kcal    Carbohydrates: 81g    Protein: 35g    Fat: 14g    Saturated Fat: 8g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 3g    Trans Fat: 0.5g    Cholesterol: 78mg    Sodium: 995mg    Potassium: 1105mg    Fiber: 6g    Sugar: 11g    Vitamin A: 2028IU    Vitamin C: 79mg    Calcium: 141mg    Iron: 4mg
Course: entree
Cuisine: Italian

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