Crab pasta is incredibly quick and easy, but also wonderfully fresh, delicately flavored and thoroughly delicious. A great quick meal.
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This simple seafood pasta is one that evolved from a visit to the local farmer's market when we lived in London. I have always loved crab, and as a child my dad would get dressed crab now and then. If you're unfamiliar, it basically combines all the edible parts of a crab, which may not all look the prettiest, but has lots of flavor.
Finding it again in the market prompted us to think how best to get the most out of all that tasty flavor, and the fishmonger suggested the outline of this pasta dish.
With little more than pasta, crab, garlic, olive oil and parsley, it's really quick and easy to make, but lets the crab itself shine.
Crab meat or dressed crab?
As mentioned, we originally made this with dressed crab from the farmer's market. This is probably still one of my favorite options as there is so much flavor in there, and the dressed crab also has that bit more "glue" to stick to the pasta.
However, this also works well with crab meat, too. You can use a mix of white and brown meat or just one or the other. I do recommend using good quality fresh crab, either from a fish market/monger or the chilled section of the grocery store.
While canned/tinned crab can work to a point, it just doesn't have the same flavor and here there's not much to 'hide' it. This is one where spending that bit more is worthwhile.
Steps to make crab pasta
It is, as I say, incredibly quick to make, but here are a few tips on each step:
- Set the pasta to cook - only cook the pasta al dente for this.
- Cut up the parsley and garlic while it cooks.
- Cook the garlic and red pepper flakes in the olive oil so that the garlic becomes aromatic - take care not to brown it. Use a wide skillet/frying pan so you have space to add the pasta a little later.
- Optionally, add in some white wine - it won't fully mix but does add a nice flavor to the final dish.
- Lift the pasta straight from the pot into the skillet. This means you get a little pasta water as well, which is fine. You can add a little more as well, if needed.
- Gently toss the pasta in the garlic oil to coat. Then, add the crab and parsley and toss again to gently mix through.
Top tip: take care with the garlic
You want to cook the garlic to give a milder, gently sweet flavor that infuses the oil, but you need to take care, as it can easily burn. The trick is to use a medium-low heat, plenty olive oil and stop once you can smell the garlic becoming fragrant.
If it starts to brown, either take it off the heat or add the wine, if using. The wine helps reduce the temperature quickly (as well as adding a little flavor).
It's super easy and ready in about 10 minutes flat. It's a very fresh-tasting dish with delicate flavors, that's perfect for this time of year. The red pepper flakes do add that little bit of heat/bite but as long as you don't put on too much, it doesn't take over and works really well.
What kind of pasta should you use?
I made this with spaghetti, but other pasta would work well too, particularly other "noodle" pastas like linguine or bucatini. This pasta is an authentic Italian pasta that we have enjoyed and I recommend (affiliate link, meaning we'd earn commission on any purchases, but we genuinely loved it!)
You could also make this with smaller pasta such as orecchiette or cavatelli that is a little shell-like and which would hold the crab a little as well.
Crab pasta is so easy and delicious, it's definitely one to add into your meal plan for a night when you don't have all that much time, but still want something tasty and homemade. It's definitely going to be something we have again soon.
Try these other easy pasta meals:
- Scallop pasta with white wine and garlic
- Pasta alla Norma (with eggplant and tomato)
- Bacon sundried tomato pasta with spinach and cream
- Plus get more 30 minute meals in the archives.
Crab pasta
Ingredients
- 8 oz pasta recommend wholewheat spaghetti/thin spaghetti or linguini
- 8 oz crabmeat or one large dressed crab - good quality fresh crab either way
- 1 handful parsley small
- 1 clove garlic or 2, depending on size (or more to taste - this isn't that strong)
- 3 tablespoon olive oil approx
- 1 pinch red pepper flakes optional, but recommended
- ¼ cup white wine optional
Instructions
- Cook the pasta according to the packet instructions but on the lower end time-wise - you want it to be al dente.
- Meanwhile, remove the leaves from the parsley and roughly chop, and peel and finely dice the garlic.
- Once pasta is a couple minutes away from being done, warm the olive oil in a wide skillet/frying pan over a medium-low heat. Add the garlic and red pepper flakes and cook a minute or two until aromatic and softened, but not browning. If using wine, add and mix through, reducing heat as needed so it doesn't completely evaporate.
- Lift the pasta from it's cooking pot with tongs straight into the skillet with the garlic oil and gently toss to coat the pasta with the oil. Add the parsley and crab and mix so that everything is well distributed through the pasta. Add a little more oil or some of the cooking water, if needed, to loosen it.
Video
Notes
Nutrition
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
This post was first shared in May 2015 and has been updated, primarily with new photos and added video and with minor tweak to the recipe.
Try these other easy meal ideas and sides:
- Marinated Feta Tomato Skewers by Noshing with the Nolands
- Abruzzo Style Cannellini Beans with Fennel & Chicken by Delaware Girl Eats
- Simple Grilled Tilapia by Cooking Chat
- Brazilian Black Beans by Curious Cuisiniere
- Mashed Cauliflower with Parmesan by Hezzi-D's Books and Cooks
- Sauerkraut and Apple Salad by Cindy's Recipes and Writings
- Southern Style Squash Casserole by Recipe for Perfection
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Anjali says
This is so simple and delicious!! Great for an easy dinner for my family!
Caroline's Cooking says
So glad you enjoyed, and yes, a great easy dinner.
Teresa Zapata says
Need to my if I boil the crab
Caroline's Cooking says
This recipe is using ready-cooked crab so there's no need to boil it, and in fact you don't want to as it can end up over-cooked (if you buy crab meat it will already be cooked, you would only need to cook if you buy a fresh crab but then you'd also need to pick over to remove the meat).
Em says
I saute the garlic in a small saucepan. Is it much different washing a small saucepan than a bowl you would have to put the garlic in? And it's quicker to cook the garlic while the pasta is cooking. But of course if you only own one saucepan that would be the way to go
Caroline's Cooking says
Yes, I can certainly see that sauteeing the garlic separately can work well, as much for flavor as anything, and it is just one small pan extra. The method described here is really more for ease and speed, while still being tasty.
Sgaron says
Hardly ever offer a negative comment but this was so disappointing. No flavor whatsoever even after adding white wine , basil, tomato, almost anything I could think of. Will not make again. Don’t waste time IR CRABMEAT!!!
Caroline's Cooking says
Sorry to hear that it wasn't too your taste - as you can hopefully tell from the ingredient list and post, the seasonings are pretty simple on purpose to allow the flavor of the crab to come through, which is a pretty delicate flavor. Though that does rely on having crab with a decent flavor or, as I suggest, dressed crab which is a bit stronger.
Sherri says
Just finished a bowl of delishness! -- Used med shells pasta & lots of garlic. The crab coats the shells nicely! Thanks for an easy & quick recipe!!
Caroline's Cooking says
Yes, I can imagine it works well with shells. Glad to hear you enjoyed!
Rachel says
Hi Caroline, this recipe looks delicious but is the nutritional info calculated on the recipe serving 2, 3 or 4 people?
Thanks x
Caroline's Cooking says
It's based on two (though as with all these are approximate). Hope you give it a try and enjoy!
Caroline's Cooking says
Actually, the recipe is already one pot - you just have the pasta sitting in a colander for a minute while you warm the oil and garlic. You certainly could do it as you suggest, the main reason I do it as I say in the recipe is to then have that nice garlic-flavored oil both warm and work as a coating for the cooked pasta. If you do it before, the oil gets lost in the pasta water.
Marlene Huschke says
I use more garlic than recommended....maybe three cloves. I also use pasta water to make the dish more moist without having to add more oil. It’s very good.
Caroline's Cooking says
Glad you enjoyed! Garlic is definitely something to adjust to taste, and yes pasta water is a good idea if you prefer more liquid, depending on how your crab is as well.
Ehisnigel says
Thank Caroline for your crab pasta recipe. It was really helpful. I would have been lost without your recipe. Ehisnigel
Caroline's Cooking says
So glad to hear you enjoyed!
Elsa says
Caroline thank you for sharing your expertise in cooking i like your recipes.it's too yummy..especially the crab pasta .again thank you elsa
Caroline's Cooking says
Thanks, glad you enjoyed!
Brad says
Just cooked this with fresh blue swimmer crabs I cought in Perth Western Australia (pealed) . It was so good. I will be doing this again. Thanking you for the great dish.
Caroline's Cooking says
The fresh crab sounds wonderful, so glad you enjoyed.
Joanne says
I’ve never made pasta with crab before but this was excellent. So simple with both olive oil and butter, less pasta and more Dungeness crab and used Aleppo pepper at the end.
Caroline's Cooking says
So glad you enjoyed, and can absolutely see more crab being a good thing 🙂
Janet says
This was really good! I did make it into a 7 ingredient recipe with the zest of a lemon and 2 tablespoons of capers. Also added some pasta water. We will definitely make this again.
Caroline's Cooking says
So glad you enjoyed it Janet, and the additions sound great as well.
Sarah says
Couldn't wait to see this one! I'd have to use fake crab (allergy) but dang would this be tasty!
Caroline's Cooking says
Thanks, I think even with fake crab it would still be good.
Tara says
Wow, that is a whole lot of deliciousness in so few ingredients!! Nicely done!!
Caroline's Cooking says
Thanks, Tara, it's certainly a tasty meal!
The Ninja Baker says
Your crab pasta looks and sounds soooo delicious, Caroline. The touch of red pepper flakes is a great idea, too!
Caroline's Cooking says
Thanks, the red pepper is really great in there.
Wendy says
This recipe shows that simple can be indulgent! I love this simple pasta dish, and I'm thinking it would be great with shrimp too!!
Caroline's Cooking says
Thanks, Wendy. Yes shrimp would also be good, I just like how the crab blends through the pasta that bit more but both would be great.
Hezzi-D says
Yum! My husband adores crab and pasta is a favorite of mine. This would be the perfect combination of our favorites.
Caroline's Cooking says
How perfect! I hope you both like it!
Nichole says
I love simple dinners like this! This looks so tasty!
Caroline's Cooking says
Thanks, Nichole. Sometimes simple dinners are just what's needed!