Description
This easy and flavorful Crab Pasta recipe combines tender bucatini with a rich, creamy sauce packed with sweet crab meat, tomatoes, and a hint of lemon zest. It’s a gourmet-quality dish that’s quick to prepare and better than many restaurant versions, perfect for a special weeknight dinner or entertaining guests.
Ingredients
Scale
Pasta
- 8 ounces uncooked bucatini (or other pasta)
Sauce
- 1 tablespoon butter
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped
- 1/2 teaspoon Italian seasoning
- Juice and zest of 1/2 medium lemon (about 1 tbsp juice)
- 1 teaspoon Dijon mustard
- 1 cup heavy/whipping cream
- 1/2 teaspoon cornstarch
- 8 ounces cooked crab meat (see notes)
- 1/2 cup freshly grated parmesan cheese, plus extra for serving
- Salt & pepper, to taste
- 1/2 tablespoon chopped fresh parsley or to taste
Instructions
- Cook the pasta: Boil a large pot of salted water and cook the bucatini pasta al dente according to package directions, usually about 9-11 minutes. Drain and set aside, reserving some pasta water.
- Prepare the sauce base: In a skillet over medium heat, add butter and allow it to melt. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add tomatoes and seasonings: Stir in the chopped tomatoes, Italian seasoning, lemon juice and zest, Dijon mustard, and heavy cream. Mix well and let the sauce simmer gently for around 5 minutes until the tomatoes soften and begin to break down.
- Thicken the sauce: In a small bowl, combine the cornstarch with 1 teaspoon of cold water to create a slurry. Stir this into the skillet sauce and cook for another minute or two until the sauce thickens slightly.
- Incorporate crab and cheese: Add the cooked crab meat and grated parmesan cheese to the sauce. Cook for a few minutes until the crab is warmed through and the sauce is creamy. If the sauce becomes too thick, stir in reserved pasta water gradually to loosen it.
- Combine pasta and sauce: Add the drained pasta directly into the skillet with the sauce. Toss gently but thoroughly to coat the pasta in the crab cream sauce. Season generously with salt and pepper to your taste.
- Serve: Sprinkle chopped fresh parsley on top and serve immediately with extra grated parmesan cheese on the side.
Notes
- The crab meat can be sourced fresh from a local fishmonger or found in refrigerated containers at grocery stores. Wild Dungeness crab meat is ideal for its sweetness and texture.
- Canned crab meat is a convenient alternative, and imitation crab can be used for a more budget-friendly option.
- Reserve some pasta water to adjust the sauce consistency to your liking during the final step.
- Fresh parsley adds a nice herbal lift, but you can substitute with fresh basil or chives if preferred.
