Creamy Crab Pasta

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.

Overhead view of a skillet of Creamy Crab Pasta with lemons on a cooling rack. Slices of bread and bowl of salad beside. - 3

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 .

Overhead view of a pot of boiling water with noodles cooking for crab pasta recipe. Noodles and lemon slices beside. - 4

Sauté the Garlic

Melt the butter and cook the garlic until fragrant, being careful not to burn it.

Overhead view of a skillet with butter and garlic cooking for crab pasta recipe. Noodles and lemon slices beside skillet - 5

Make a Roux

Overhead view of a skillet of butter and garlic cooking for crab pasta recipe with wooden spoon - 6

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.

Overhead view of a skillet of sauce for crab pasta recipe - 7

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.

Overhead view of a skillet of crab pasta recipe with noodles and lemon wedges beside. - 8

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.

Side view of tongs lifting Creamy Crab Pasta from skillet. Bowl of salad beside. - 9

What to Serve With Crab Pasta

Easy Garlic Bread (10 Minute Recipe)
Roasted Green Beans
Chopped Salad
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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.

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