Crab Spaghetti

Course: Main Course

Cuisine: Italian

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: people

Calories: 497kcal

Author: Platings and Pairings

Crab meat and spaghetti come together in this restaurant-quality Crab Spaghetti recipe. Delicate lump crab meat and al dente pasta noodles are tossed in a luxurious white wine pasta sauce and topped with fresh gremolata for a dash of elegance. Easy to make and bursting with bright and zesty flavors, it’s a must-try for laid-back weeknights and date nights!

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Equipment

Ingredients

Pasta

1 pound spaghetti
5 Tablespoons unsalted butter
2 Tablespoons olive oil
2 cloves garlic grated or minced
1 teaspoon Calabrian chilies chopped, or 1/2 teaspoon crushed red pepper flakes
½ cup dry white wine
1 pound crab meat 2 cups
1 lemon juiced (zest reserved)
Salt
Fresh basil leaves to garnish

Gremolata

¾ cup parsley
1 teaspoon lemon zest from juiced lemon above
3 cloves garlic
Kosher salt to taste

Instructions

Pasta

Cook spaghetti according to package directions. Drain and reserve 1 cup cooking water.
Meanwhile, in a large skillet over medium high heat heat the butter and olive oil. Once the butter is melted, add garlic and chiles (or pepper flakes) and cook for 30 seconds, until fragrant.
Add white wine and bring to a boil. Then, reduce heat to a simmer and cook for 8 minutes. Remove from heat and add lump crab meat, cooked spaghetti and lemon juice. Toss to combine. Taste and season with salt. Add ¼ cup of reserved cooking liquid at a time if the pasta needs more liquid. Top with gremolata and enjoy!

Gremolata

By Hand: Finely chop the parsley, zest the lemon, and mince the garlic. Combine all three in a small bowl and season with a pinch of kosher salt.
Food Processor: Place herbs, whole garlic cloves, and lemon zest in the food processor and pulse until everything is finely chopped and combined. Season with a pinch of kosher salt.

Notes

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.

Variations

Make it milder: Simply scale back the chiles or leave them out altogether. The crab and lemon in this pasta will still shine beautifully, even without the subtle heat.
Alcohol-free: You can substitute the wine with seafood stock, low-sodium chicken broth, or a splash of pasta water with an extra splash of lemon juice to replace the missing acidity.
Add vegetables: Consider adding diced zucchini, roasted cherry tomatoes, or baby spinach to the pan just before adding the crab to turn this dish into a heartier meal.

Storing

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.

Nutrition