Easy Crab Spaghetti (15-Minute Recipe)

When you need a dinner that looks, feels, and tastes fancy, turn to this Crab Spaghetti recipe. It’s the kind of crab recipe that feels like it was ordered from an Italian restaurant but is easy to make at home in about 15-minutes! It’s simple, refined, and absolutely craveable.

To make it, al dente spaghetti noodles and sweet, flaky lump crab meat are tossed in a white wine sauce that’s elevated with spicy Calabrian chiles and freshly squeezed lemon juice. Homemade gremolata sauce is sprinkled on top at the end to bring this dish to life and add a beautiful finesse to each bite.

I know it feels like fine dining, but this recipe is surprisingly easy to make (even easier than my Instant Pot Spaghetti!) and comes together quickly enough for a weeknight dinner. Serve it with garlic bread or a crisp green salad and a glass of chilled white wine, and you’ve got a show-stopping meal that feels like coastal Italy from the comfort of your own kitchen!

Ingredient Notes

• Spaghetti – I love how the spaghetti noodles scoop up the crab sauce. If you don’t have spaghetti, feel free to use linguine, bucatini, or tagliatelle noodles instead. Gluten-free pasta also works, but it’s more delicate, so be mindful when tossing it in the sauce.
• Butter – Preferably unsalted butter, or omit the extra salt from the recipe if you only have salted butter. 
• Olive oil
• Garlic
• Calabrian chiles – These red Italian peppers bring a subtle smoky, fruity heat to the sauce. They’re typically sold in jars in well-stocked grocery stores, but if you can’t find them, use crushed red pepper flakes as a substitute.
• White wine – Dry white wine, like Pinot Grigio, Sauvignon Blanc, or Chardonnay, is used to deglaze the pan and bring some serious zing to the sauce.
• Crab meat – Fresh jumbo lump crab meat (often sold in tubs at the seafood counter) is the gold standard, but even backfin or claw meat will taste delicious in this pasta. If you’re using frozen crab meat, thaw it fully and gently pat it dry to avoid watering down the sauce. Imitation crab meat also technically works, but I don’t recommend it, as it tends to fall apart in the warm sauce.
• Lemon
• Salt 
• Gremolata – This is a classic Italian condiment made with finely chopped parsley, garlic, and lemon zest. It’s often used to add a fresh, zippy contrast to rich dishes like osso buco, leg of lamb with white beans, and this buttery spaghetti with crab.

How to Make It

Step 1

Make the Gremolata Sauce

• To make it by hand, combine the finely chopped fresh parsley, lemon zest, and minced garlic in a small bowl.
• To make it in a food processor, pulse all of the ingredients a few times until everything is finely chopped and well combined. 
• Season with kosher salt to taste and set aside.

Step 2

Cook the Spaghetti

• Cook the pasta in a large pot of salted boiling water according to package directions. 
• Reserve 1 cup of the starchy pasta water.
• Drain the pasta and set it aside.

Step 3

Make the Sauce

• Heat the butter and olive oil in a large skillet over medium-high heat. 
• Add the garlic and chiles, and sauté them just until fragrant. 
• Pour in the white wine and bring it to a boil. 
• Reduce the heat and let the sauce simmer for about 8 minutes before removing the pan from the heat.

Step 4

Finish and Serve

• Add the crab meat, cooked spaghetti, and freshly squeezed lemon juice to the skillet, and toss everything together. Season with kosher salt to taste. 
• If your spaghetti looks a bit dry, add ¼ cup of the reserved pasta water at a time until you reach your desired consistency. 
• Sprinkle the gremolata on top, then serve and enjoy!

Tips and Tricks

• Cook your spaghetti just until al dente (tender with a slight bite). Don’t worry about it being underdone—it’ll finish cooking when it’s tossed in the warm sauce. 
• The key to a perfect pasta sauce is the leftover pasta cooking water. This starchy water helps emulsify and thicken the sauce and ensures that it clings to the pasta noodles. Add a splash at a time after tossing everything together to give it that restaurant-quality silky texture.
• Remember that lump crab is delicate and needs to be gently folded in with the pasta. Do not stir it too aggressively or cook it for too long, or else the pieces won’t be as tender or stay intact.

Serving Suggestions

There’s nothing like a bowl of buttery spaghetti with crab meat paired with a piece of warm, crusty bread or garlic bread on the side. The bread is like a sponge, absorbing every last drop of that garlicky, lemony sauce! 

If you’re building a full meal around this pasta, here are a few side dishes that pair well:

• Italian Chopped Salad
• Cherry Tomato Salad with Roasted Lemons
• Smoked Asparagus
• Roasted Artichoke Hearts
• Italian White Beans
• Sautéed Zucchini and Squash

How to Store

• Store the leftover crab spaghetti in an airtight container in the fridge for up to 2 days. 
• To reheat, warm the leftovers in a skillet over low heat. Add a splash of water or broth to the pan to loosen the sauce, if needed. Reheat it just until it’s warmed through, as cooking it too long can make the crab rubbery.
• I don’t recommend freezing this dish because crab meat tends to lose its delicate texture and flavor once thawed.

Did You Try This Easy Crab Spaghetti?

If you loved this pasta recipe with crabs and spaghetti, I would appreciate it so much if you would leave a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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