18 Delicious Crab Pasta Recipes for Seafood Lovers

Ever find yourself craving the luxurious taste of crab but stuck on how to enjoy it beyond the usual dishes? Dive into our roundup of 18 Delicious Crab Pasta Recipes, where seafood meets comfort in the most delightful ways. Perfect for weeknight dinners or impressing guests, these recipes promise to bring the ocean’s bounty to your table with ease. Let’s get cooking, seafood lovers!

Creamy Garlic Crab Pasta

Yearning for a dish that screams luxury but is secretly easy? This creamy garlic crab pasta is your weeknight hero—rich, indulgent, and ready in under 30.

Ingredients

• 8 oz pasta
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan
• 1/2 lb crab meat
• 1/4 tsp red pepper flakes
• Salt to taste
• 2 tbsp chopped parsley

Instructions

1. Boil 8 oz pasta in salted water until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
2. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 cloves minced garlic; sauté until fragrant, about 30 seconds.
3. Pour in 1/2 cup heavy cream and 1/4 cup grated Parmesan, stirring until smooth. Tip: Keep the heat low to prevent curdling.
4. Fold in 1/2 lb crab meat and 1/4 tsp red pepper flakes. Cook for 2 minutes until crab is heated through.
5. Add the drained pasta to the skillet, tossing to coat. Use reserved pasta water to adjust consistency if needed. Tip: The starch in the pasta water helps the sauce cling better.
6. Season with salt to taste and sprinkle with 2 tbsp chopped parsley before serving. Tip: Fresh parsley adds a pop of color and freshness.

Outrageously creamy with a kick of heat, this pasta is a texture dream. Serve it with a crisp white wine or a simple green salad to cut through the richness.

Spicy Crab Linguine with Lemon

Hit the kitchen for a dish that’s all about bold flavors and quick moves. This Spicy Crab Linguine with Lemon turns up the heat and tang in under 30 minutes—perfect for those nights when you’re craving something gourmet but easy.

Ingredients

• 8 oz linguine
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 8 oz lump crab meat
• 1/4 cup white wine
• 1 lemon, zested and juiced
• 2 tbsp unsalted butter
• 1/4 cup chopped parsley
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add linguine and cook according to package instructions until al dente, about 9 minutes. Tip: Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Increase heat to medium-high. Add crab meat, stirring gently to warm through, about 2 minutes. Tip: Avoid overmixing to keep crab lumps intact.
4. Pour in white wine, simmering for 2 minutes to reduce slightly. Stir in lemon zest and juice.
5. Reduce heat to low. Add drained linguine to the skillet with butter and 1/4 cup reserved pasta water. Toss until butter melts and pasta is well coated. Tip: Add more pasta water if needed for sauciness.
6. Remove from heat. Stir in parsley and season with salt. Serve immediately.

Bursting with freshness, this linguine offers a creamy texture with pops of spicy crab. Serve it with a crisp white wine and extra lemon wedges for an irresistible twist.

Crab and Mushroom Fettuccine Alfredo

Bold flavors collide in this creamy, dreamy Crab and Mushroom Fettuccine Alfredo—your next pasta night showstopper. Luxurious crab meat and earthy mushrooms swim in a velvety Alfredo sauce, clinging to every strand of fettuccine. It’s rich, it’s decadent, and it’s surprisingly simple to whip up.

Ingredients

• 8 oz fettuccine
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz crab meat, picked over for shells
• 1 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Add 8 oz fettuccine and cook according to package instructions until al dente, about 10 minutes. Drain and set aside.
2. In a large skillet over medium heat, melt 2 tbsp unsalted butter with 1 tbsp olive oil. Add 8 oz sliced cremini mushrooms and sauté until golden, about 5 minutes. Tip: Don’t overcrowd the pan to ensure mushrooms brown nicely.
3. Add 2 cloves minced garlic to the skillet and cook for 1 minute until fragrant.
4. Pour in 1 cup heavy cream, stirring constantly. Bring to a gentle simmer and let thicken slightly, about 3 minutes.
5. Stir in 1/2 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper until the sauce is smooth and creamy. Tip: Keep the heat low to prevent the sauce from separating.
6. Gently fold in 8 oz crab meat and cooked fettuccine, tossing until everything is well coated in the sauce. Tip: Be careful not to break up the crab meat too much.
7. Garnish with 1 tbsp chopped fresh parsley before serving.

Kick up the elegance by serving this dish with a sprinkle of extra Parmesan and a side of garlic bread. The creamy sauce clings perfectly to the pasta, while the crab and mushrooms add a luxurious texture and depth of flavor. Perfect for impressing guests or treating yourself to a fancy meal at home.

Garlic Butter Crab Spaghetti

Yank those taste buds awake with this Garlic Butter Crab Spaghetti—luxurious, messy, and downright addictive. Perfect for when you’re craving something fancy but easy.

Ingredients

• 8 oz spaghetti
• 1/2 cup unsalted butter
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 lb crab meat, fresh or canned
• 1/4 cup parsley, chopped
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 8 oz spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup pasta water before draining.
3. While pasta cooks, melt 1/2 cup unsalted butter in a large skillet over medium heat.
4. Add 4 cloves minced garlic and 1/4 tsp red pepper flakes to the skillet. Sauté for 1 minute until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
5. Stir in 1/2 lb crab meat and cook for 2 minutes until heated through.
6. Drain the pasta and add it directly to the skillet with the crab mixture.
7. Toss everything together, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
8. Remove from heat and stir in 1/4 cup chopped parsley, 1 tbsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper. Tip: Fresh lemon juice brightens the dish—don’t skip it.

Serve this Garlic Butter Crab Spaghetti with a crisp white wine and extra lemon wedges. The spaghetti is silky, the crab is sweet, and that garlic butter sauce? Absolutely irresistible.

Crab Carbonara with Fresh Herbs

Never settle for boring pasta again. This Crab Carbonara with Fresh Herbs twists the classic with succulent crab and a herby punch.

Ingredients

• 8 oz spaghetti
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 1/2 lb fresh crab meat
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, whisk eggs and Parmesan cheese in a small bowl until smooth.
3. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
4. Add crab meat to the skillet and cook for 2-3 minutes, stirring gently to avoid breaking up the crab too much.
5. Reduce heat to low. Quickly stir in the cooked spaghetti, then remove from heat.
6. Immediately pour the egg mixture over the pasta, tossing quickly to coat the spaghetti without scrambling the eggs. Add reserved pasta water as needed to create a creamy sauce.
7. Stir in parsley, basil, salt, and pepper until well combined.
8. Serve immediately, garnished with extra herbs and Parmesan if desired.

Zesty crab and fresh herbs elevate this carbonara to new heights. The creamy sauce clings to every strand of pasta, while the crab adds a sweet, luxurious touch. Try serving it with a crisp white wine for an unbeatable pairing.

Tomato Basil Crab Penne

Overwhelm your taste buds with this Tomato Basil Crab Penne—a creamy, dreamy pasta that’s as easy to make as it is delicious. Perfect for those nights when you crave something fancy but effortless.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup cherry tomatoes, halved
• 1/2 lb crab meat
• 1/4 cup fresh basil, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the penne pasta and cook according to package instructions until al dente, about 10 minutes. Drain and set aside.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
4. Stir in the heavy cream and Parmesan cheese, whisking until the cheese is melted and the sauce is smooth.
5. Add the cherry tomatoes and crab meat to the skillet, gently folding them into the sauce. Cook for 3-4 minutes, until the tomatoes soften slightly.
6. Season the sauce with salt and black pepper, then add the cooked penne pasta to the skillet. Toss everything together until the pasta is evenly coated with the sauce.
7. Remove from heat and stir in the fresh basil just before serving.

Perfectly al dente penne swirled in a creamy, garlicky sauce with sweet crab and bursts of tomato. Serve with a sprinkle of extra Parmesan and a side of crusty bread for dipping.

Crab and Avocado Pasta Salad

Unleash a summer sensation with this Crab and Avocado Pasta Salad—creamy, crunchy, and utterly craveable.

Ingredients

• 8 oz pasta
• 1 cup crab meat
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1/2 cup mayonnaise
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil. Add 8 oz pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water to stop the cooking process.
2. In a large bowl, combine 1 cup crab meat, diced avocado, 1/4 cup red onion, and 1/4 cup cilantro.
3. In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper.
4. Pour the dressing over the crab and avocado mixture. Gently toss to combine, ensuring the avocado doesn’t mash.
5. Add the cooled pasta to the bowl. Fold everything together until evenly coated.
6. Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld.

Makes a perfect balance of creamy avocado and tender crab with a zesty lime kick. Serve on a bed of greens or scoop into avocado halves for a stunning presentation.

Lemon Garlic Crab Angel Hair Pasta

Dive into a dish that’s all about bold flavors and effortless elegance. This Lemon Garlic Crab Angel Hair Pasta combines zesty citrus, savory garlic, and sweet crab meat for a meal that’s as refreshing as it is indulgent.

Ingredients

• 8 oz angel hair pasta
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup chicken broth
• 1/4 cup lemon juice
• 1 lb crab meat
• 1/4 cup parsley, chopped
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the angel hair pasta and cook for 4 minutes, stirring occasionally, until al dente. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
4. Pour in chicken broth and lemon juice, bringing the mixture to a simmer for 2 minutes.
5. Gently fold in the crab meat, heating through for 2 minutes. Tip: Avoid stirring too much to keep the crab meat intact.
6. Toss the cooked pasta into the skillet, coating it evenly with the sauce. Tip: Use tongs for easy mixing.
7. Remove from heat and sprinkle with chopped parsley. Tip: Fresh parsley adds a bright color and fresh flavor.
8. Season with salt as needed and serve immediately.

Enjoy the delicate strands of pasta coated in a vibrant, garlicky sauce with chunks of sweet crab in every bite. Serve with a crisp white wine or a simple green salad to round out the meal.

Crab and Corn Pasta with Parmesan

Here’s a dish that’s **packed** with flavor and ready in a flash—perfect for those nights when you’re craving something indulgent yet effortless.

Ingredients

• 8 oz pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup corn kernels
• 1/2 lb crab meat
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan
• 1/4 tsp red pepper flakes
• Salt to taste
• 2 tbsp chopped parsley

Instructions

1. Bring a large pot of salted water to a boil. Add 8 oz pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 cloves minced garlic and sauté for 30 seconds until fragrant.
3. Add 1 cup corn kernels to the skillet and cook for 2 minutes, stirring occasionally.
4. Stir in 1/2 lb crab meat and cook for another 2 minutes. Tip: Be gentle to keep the crab meat intact.
5. Pour in 1/2 cup heavy cream and 1/2 cup grated Parmesan, stirring until the cheese melts and the sauce thickens slightly.
6. Add the cooked pasta to the skillet, tossing to coat. If needed, use the reserved pasta water to loosen the sauce.
7. Season with 1/4 tsp red pepper flakes and salt to taste. Tip: Adjust the red pepper flakes based on your heat preference.
8. Garnish with 2 tbsp chopped parsley before serving. Tip: Fresh parsley adds a bright contrast to the rich sauce.

Perfectly creamy with a hint of spice, this pasta is a **showstopper**. Serve it with a crisp white wine for an extra touch of elegance.

Chili Crab Pasta with Fresh Cilantro

Feast your eyes on this Chili Crab Pasta with Fresh Cilantro—a dish that’s bold, spicy, and utterly irresistible. Perfect for those who dare to mix seafood with a kick.

Ingredients

• 8 oz spaghetti
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 red chili, sliced
• 1 lb crab meat
• 1 cup coconut milk
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced

Instructions

1. Boil spaghetti in salted water until al dente, 8-10 minutes. Drain and set aside.
2. Heat olive oil in a large pan over medium heat. Add garlic, ginger, and chili. Sauté for 1 minute until fragrant.
3. Add crab meat to the pan. Cook for 2 minutes, stirring gently to avoid breaking the crab.
4. Pour in coconut milk, soy sauce, and brown sugar. Stir to combine and bring to a simmer.
5. Add cooked spaghetti to the pan. Toss well to coat the pasta in the sauce, cooking for another 2 minutes.
6. Remove from heat. Stir in fresh cilantro and lime juice.

Just like that, you’ve got a dish where the creamy coconut milk balances the heat, and the cilantro adds a fresh finish. Serve it with extra lime wedges for a zesty twist.

Crab and Spinach Lasagna

Viral on every foodie’s feed, this Crab and Spinach Lasagna layers rich flavors with effortless elegance. Dive into layers of creamy crab and vibrant spinach, all hugged by tender pasta.

Ingredients

• 12 lasagna noodles
• 2 cups ricotta cheese
• 1 egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh spinach, chopped
• 1 lb crab meat, shredded
• 2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 2 cups marinara sauce
• 2 tbsp olive oil
• 1 tsp garlic, minced

Instructions

1. Preheat oven to 375°F.
2. Boil lasagna noodles according to package instructions until al dente, then drain and lay flat on a towel to prevent sticking.
3. In a bowl, mix ricotta cheese, egg, salt, and pepper until smooth.
4. Heat olive oil in a pan over medium heat, sauté garlic until fragrant, about 1 minute.
5. Add spinach to the pan, cook until wilted, about 2 minutes, then remove from heat.
6. In a 9×13 inch baking dish, spread a thin layer of marinara sauce.
7. Place 4 lasagna noodles over the sauce, slightly overlapping.
8. Spread half the ricotta mixture over the noodles, then half the spinach, crab meat, and a third of the mozzarella and Parmesan cheeses.
9. Repeat layers, ending with noodles, remaining sauce, and cheeses.
10. Cover with foil and bake for 25 minutes, then remove foil and bake for another 10 minutes until bubbly and golden.
11. Let stand for 10 minutes before slicing to set.

Zesty and luxurious, each bite offers a creamy contrast between the crab and spinach, with a golden cheese top that’s irresistible. Serve with a crisp salad or garlic bread to round out the meal.

White Wine Crab Linguine

Dive into a bowl of White Wine Crab Linguine that’s all about bold flavors and effortless elegance. This dish turns simple ingredients into a luxurious meal that’s perfect for any night of the week.

Ingredients

• 8 oz linguine
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine
• 1 lb lump crab meat
• 1/4 cup fresh parsley, chopped
• 1/2 cup grated Parmesan cheese
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add linguine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Pour in white wine, simmering for 2-3 minutes to reduce slightly. Tip: Choose a wine you’d enjoy drinking for the best flavor.
4. Gently fold in crab meat, heating through for 2 minutes. Be careful not to break up the lumps.
5. Drain pasta and add to the skillet, tossing to combine. If needed, add reserved pasta water a little at a time to loosen the sauce.
6. Remove from heat and stir in parsley and Parmesan. Tip: Freshly grated Parmesan melts better and offers a richer taste.
7. Season with salt to taste and serve immediately.

Aromatic and rich, this linguine boasts tender crab in every bite, with a hint of spice and a silky wine sauce. Serve with a crisp salad or crusty bread to soak up the delicious sauce.

Crab and Artichoke Pasta Bake

Raid your pantry for this Crab and Artichoke Pasta Bake—it’s creamy, cheesy, and packed with flavor. Perfect for weeknights or impressing guests, this dish comes together with minimal fuss.

Ingredients

• 8 oz pasta
• 1 cup crab meat
• 1 cup artichoke hearts, chopped
• 1 cup heavy cream
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Preheat oven to 375°F.
2. Cook pasta according to package instructions until al dente, then drain.
3. In a large skillet, heat olive oil and butter over medium heat.
4. Add minced garlic and sauté until fragrant, about 30 seconds.
5. Stir in crab meat and artichoke hearts, cooking for 2 minutes.
6. Pour in heavy cream, salt, black pepper, and red pepper flakes. Simmer for 3 minutes.
7. Add cooked pasta to the skillet, tossing to coat evenly.
8. Transfer mixture to a baking dish, topping with mozzarella and Parmesan.
9. Bake for 20 minutes, or until cheese is bubbly and golden.
10. Let stand for 5 minutes before serving.

Bubbly cheese meets tender pasta in every bite, with a hint of spice from the red pepper flakes. Serve with a crisp green salad or garlic bread for a complete meal.

Pesto Crab Tortellini

Hit your taste buds with this Pesto Crab Tortellini—creamy, herby, and packed with sweet crab meat. Perfect for impressing at dinner or treating yourself to a fancy meal at home.

Ingredients

• 1 package (9 oz) cheese tortellini
• 1/2 cup heavy cream
• 1/4 cup pesto
• 1/2 lb crab meat, shredded
• 2 tbsp butter
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add tortellini and cook according to package instructions, usually 7-9 minutes, until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add crab meat and sauté for 2-3 minutes until lightly browned.
3. Reduce heat to low. Stir in heavy cream, pesto, salt, and pepper. Simmer for 3-4 minutes, stirring constantly, until the sauce thickens slightly.
4. Add cooked tortellini to the skillet. Toss gently to coat evenly with the sauce. Cook for an additional 1-2 minutes to heat through.
5. Sprinkle with grated Parmesan cheese before serving. For an extra touch, garnish with fresh basil leaves.

Outrageously creamy with a punch of pesto, this dish balances the sweetness of crab with the richness of cheese tortellini. Serve it with a crisp white wine or a side of garlic bread to soak up every last drop of sauce.

Crab and Zucchini Ribbon Pasta

Feast your eyes on this: a dish that twists summer zucchini into silky ribbons, tangled with sweet crab meat and al dente pasta. It’s light, it’s luxurious, and it’s begging to be your next weeknight hero.

Ingredients

• 8 oz pasta
• 2 medium zucchinis
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 8 oz crab meat
• 1/4 tsp red pepper flakes
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Add 8 oz pasta and cook according to package instructions until al dente. Drain and set aside.
2. Using a vegetable peeler, slice 2 medium zucchinis into long, thin ribbons.
3. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
4. Add zucchini ribbons to the skillet and sauté for 2 minutes until just softened.
5. Pour in 1/2 cup heavy cream and bring to a simmer. Stir in 1/2 cup grated Parmesan cheese until melted and smooth.
6. Gently fold in 8 oz crab meat and 1/4 tsp red pepper flakes. Cook for 2 minutes until crab is heated through.
7. Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Season with salt to taste.

Dig into a plate where the zucchini ribbons add a fresh crunch against the creamy, crab-laden pasta. Serve it with a sprinkle of extra Parmesan or a squeeze of lemon for a bright finish.

Cajun Crab Mac and Cheese

Whip up a storm in your kitchen with this decadent Cajun Crab Mac and Cheese. It’s creamy, spicy, and packed with succulent crab meat—comfort food with a kick.

Ingredients

• 1 lb elbow macaroni
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 3 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 lb lump crab meat
• 2 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt to taste

Instructions

1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions until al dente, then drain and set aside.
3. In a large saucepan, melt butter over medium heat. Whisk in flour to create a roux, cooking for 2 minutes until golden.
4. Gradually whisk in milk, ensuring no lumps form. Cook for 5 minutes until thickened.
5. Reduce heat to low. Stir in cheddar and mozzarella until melted and smooth.
6. Fold in crab meat, Cajun seasoning, garlic powder, and smoked paprika. Mix well.
7. Combine cheese sauce with cooked macaroni. Transfer to a greased baking dish.
8. Bake for 20 minutes until bubbly and lightly golden on top.
9. Let stand for 5 minutes before serving.

Bold flavors and creamy textures make this dish a showstopper. Serve with a crisp green salad or crusty bread to soak up every last bit of cheesy goodness.

Crab and Roasted Red Pepper Pasta

Nothing beats the combo of sweet crab and smoky roasted red peppers tangled in al dente pasta. This dish is a weeknight hero—quick, flavorful, and packed with gourmet vibes.

Ingredients

• 8 oz pasta
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup roasted red peppers, sliced
• 1/2 lb crab meat
• 1/4 cup heavy cream
• 1/4 tsp red pepper flakes
• 1/4 cup grated Parmesan cheese
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Add 8 oz pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
3. Add 1/2 cup sliced roasted red peppers and 1/2 lb crab meat to the skillet. Cook for 2 minutes, stirring gently to avoid breaking up the crab too much.
4. Pour in 1/4 cup heavy cream and sprinkle 1/4 tsp red pepper flakes. Stir to combine and let simmer for 2 minutes until slightly thickened.
5. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Tip: Reserve a bit of pasta water to adjust sauce consistency if needed.
6. Sprinkle 1/4 cup grated Parmesan cheese over the pasta and toss again. Season with salt to taste. Tip: Freshly grated Parmesan melts better and adds a richer flavor.
7. Remove from heat and let sit for 1 minute before serving. Tip: This allows the flavors to meld together beautifully.

Dive into this creamy, slightly spicy pasta where every bite offers tender crab and sweet peppers. Serve it with a crisp white wine or a sprinkle of fresh herbs for an extra pop of color and flavor.

Crab and Black Olive Spaghetti

Kick off your culinary adventure with this bold Crab and Black Olive Spaghetti—a dish that marries the sea’s sweetness with the earth’s richness in under 30 minutes.

Ingredients

• 8 oz spaghetti
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup black olives, sliced
• 1/2 lb crab meat
• 1/4 tsp red pepper flakes
• 1/4 cup parsley, chopped
• 1/2 lemon, juiced
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
3. While pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant. Tip: Avoid browning the garlic to keep its flavor sweet.
5. Stir in black olives and crab meat, cooking for 2-3 minutes until crab is heated through.
6. Drain spaghetti and add to the skillet, tossing to combine with the crab mixture.
7. Pour in reserved pasta water, lemon juice, and chopped parsley, tossing for 1-2 minutes until the sauce lightly coats the pasta. Tip: The pasta water helps create a silky sauce that clings to the spaghetti.
8. Season with salt to taste and serve immediately.

Unleash a plate where tender crab meets the briny pop of olives, all tangled in perfectly cooked spaghetti. Serve with a sprinkle of extra parsley and a wedge of lemon for a bright finish.

Conclusion

Ready to dive into a sea of flavor? Our roundup of 18 Delicious Crab Pasta Recipes offers something for every seafood lover, from creamy classics to zesty new twists. We hope these dishes inspire your next kitchen adventure. Don’t forget to share your favorites in the comments and pin the recipes you love on Pinterest. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.