This Creamy Crab Pasta is a quick dinner that will have you feeling like you are at a high-end restaurant. The flavors of tarragon and lemon pair perfectly in the creamy crab sauce.
There is something so delightful about a dinner that can just be made on the stovetop. For me, personally, that delight is only enhanced when you throw in pasta and seafood. Add a cream sauce to it, and I’m swooning.
In this ridiculously simple stovetop dinner, we are combining linguine, lump crab meat, and a fabulous homemade cream sauce to make a dinner that is done in just 20 minutes. This is perfect for entertaining, but it is easy enough to make a weeknight dinner feel like a special treat, something I think we could all use more of.
Just made the Creamy Crab Pasta and it was fabulous. Thank you!
How to Make Creamy Crab Pasta
Here is a brief overview of how this simple crab pasta recipe comes together. For the full recipe, including all measurements, see the recipe card at the bottom of the post.
Make the Pasta
Bring a large pot of water to a boil and cook the pasta to al dente, following the package instructions. Then drain the pasta and rinse with cold water, and set aside. Check out all my tips and tricks here: How to Cook Pasta.
Sauté the Garlic
Melt the butter and cook the garlic until fragrant, being careful not to burn it.
Make a Roux
Whisk in the flour to the garlic. Then slowly whisk in the half and half. Read more on this below.
Make the Cream Sauce
Stir in the Parmesan cheese and allow it to melt. Then add the seasonings and lemon zest. Taste and adjust seasonings as needed.
Put it All Together
Stir the cooked pasta and lump crab meat into the pasta sauce. Add a splash more half and half if it is too thick. Top with a sprinkle of fresh parsley and enjoy.
Buying Crab
Because of the simplicity of this pasta dish, using good-quality crab meat is important. I recommend using real lump crab meat. It will flake perfectly into the cream sauce, and you will get pieces of crab in each bite. Whether you use fresh or canned crab, make sure to pick through the meat thoroughly to remove any shells.
If real crab isn’t in your budget and you want to use imitation crab meat, you totally can. It is cheaper than real crab meat, holds up well in salads, and will definitely work in this recipe. I have many recipes that I choose to use imitation crab in, including my Crab Salad.
Storing and Reheating Leftovers
This crab pasta can be kept in an airtight container in the refrigerator for up to three days. Reheat leftovers on the stovetop over low heat, stirring often. I usually add a bit more half and half or cream to help loosen it up. Always use your best discretion when it comes to eating leftovers.
What to Serve With Crab Pasta
If you make this creamy crab pasta recipe or any of my other recipes, please leave a comment and let me know what you think. I love hearing from you!
Creamy Crab Pasta
Ingredients
- 8 ounces fettuccine (100 grams) cooked according to to package instructions, see note 1
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 tablespoon all-purpose flour
- 1 1/2 cups half and half (354.882 ml), see note 3
- 1/3 cup Parmesan cheese (33 grams) shredded, see note 2
- 1 teaspoon dried tarragon see note 4
- 1 teaspoon lemon zest
- 1/2 teaspoon kosher salt
- dash freshly ground black pepper
- 8 ounces lump crab meat drained and picked through
- fresh parsley for topping
Instructions
- Cook the pasta according to package instructions. When finished, drain and rinse with cold water. Set aside.8 ounces fettuccine
- In a clean skillet over medium heat, melt the butter. Add the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.2 tablespoons unsalted butter, 2 cloves garlic
- Whisk in the flour. Very slowly, whisk in the half and half. You want to just whisk in a small bit at a time, so that you can create a roux. I like to eyeball about 2 tablespoons at a time, only adding more half and half after what you just added is absorbed, going quicker the more you add. Even though we start adding slowly, it should take you less than a minute to add all the liquid.1 tablespoon all-purpose flour, 1 1/2 cups half and half
- Once you have whisked in all of the half and half, bring the dish to a low simmer. Stir in the Parmesan cheese, melting it to combine. Then stir in the tarragon, lemon zest, kosher salt, and black pepper. Taste and adjust seasonings as needed.1/3 cup Parmesan cheese, 1 teaspoon dried tarragon, 1 teaspoon lemon zest, 1/2 teaspoon kosher salt, dash freshly ground black pepper
- Stir in the pasta and lump crab meat. Add a splash more half and half if it is too thick. Top with fresh parsley and enjoy.8 ounces lump crab meat, fresh parsley for topping
Recipe Video
Notes
- For all my tips and tricks on cooking pasta see my post: How to Cook Pasta.
- For best results, buy a block of Parmesan cheese and shred from that as it will melt much better into the sauce.
- If you live in the UK you will be looking for half cream. Half and half is just half whole milk and half heavy cream, so it is easy to replace if you can’t find it.
- I’ve had a few readers tell me that they don’t love tarragon and have replaced it with a little bit of crushed red pepper flakes with great results.
Anna says
The Creamy Crab Pasta sounds so good I can hardly wait to try it.
Thank you so much for posting this recipe. I am looking forward to
making some of your recipes.
Thank you so very much
Anna Mosseau
I hope you love it, Anna!
Gaetano Guttadauro says
Italians never put Parmigiano on seafood for a most important reason: It spoils and overwhelms the delicate
flavors of the crab, or shrimp (scampi), clams, etc. I regularly use (for 60 years) the whole block of this great cheese, but never with seafood as do millions of true eaters (la cucina vera). This is not a fusion recipe I could ever cook.
I do enjoy your recipes and appreciate your educating to new techniques and ideas. Grqzie tante.
I’m so sorry you aren’t willing to try this one. It’s incredibly delicious.
Robin Gucciardo says
I normally would make my fish stuffed with crab. I had crab but was looking for a different idea and still use my crab. This recipe was amazing. I used bucatini instead of fettuccine and placed the fish on top of the pasta then added the cream sauce. The sauce was so delicious, it totally made the dish and I was a star at the dinner table. Thanks so much for sharing this recipe Lisa!
I’m so glad that you liked this as much as we do!
Michael says
Can I use canned crab?
Yup!
Terri says
Can you use heavy whipping cream instead of half and half?
You can, though the sauce will be thicker.
Anne Marie says
This was a very delicious and simple to prepare Saturday night dinner, disguised as an elegant meal.
We are not fans of tarragon so I dropped in a few sun-dried tomatoes with great results. Would definitely make this again and again.
I’m so glad you liked it, and the sun-dried tomatoes was a really smart swap!
Evette says
Trying it this weekend was wonder can I add red pepper flakes and roasted red peppers
You can for sure. I can’t speak to how those flavors would meld into this recipe as I haven’t tested that.
Susan K says
Just made the Creamy Crab Pasta and it was fabulous. Thank you!
I did add red pepper flakes and lemon juice too. I didn’t have tarragon.
I’m so glad you liked it!
TONI says
Just made this ….quick, simple, delicious! I actually doubled the lemon zest and cheese Lol that’s just my personal preference….and added an obscene amount of garlic LOL yum!
I’m so glad to hear you liked it!