Lemon Butter Crab Pasta

Lemon Butter Crab Pasta is a quick and elegant seafood dinner featuring tender crab meat tossed with spaghetti in a rich garlic butter sauce brightened with fresh lemon. This easy pasta recipe comes together in just 25 minutes, making it perfect for weeknights or special occasions.

Lemon Butter Crab Pasta

Lemon Butter Crab Pasta is a simple yet impressive seafood pasta that's full of fresh lemon flavor, tender crab, and a rich buttery sauce. Ready in just 25 minutes, it's an easy recipe that's perfect for both weeknight dinners and entertaining guests

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Calories: 565

Ingredients Method Notes

Ingredients

  

• 12 ounces spaghetti
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 4 cloves garlic minced
• 1 pound lump crab meat picked over for shells
• 1 lemon zested and juiced
• ½ cup grated Parmesan cheese
• ¼ cup heavy cream optional
• 2 tablespoons chopped fresh parsley
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes optional

Method

 

1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve ½ cup of the pasta water before draining.
2. Meanwhile, heat the olive oil and butter in a large skillet over medium heat.
3. Add the garlic and cook for about 1 minute until fragrant.
4. Stir in the lemon zest and red pepper flakes, if using.
5. Add the crab meat and gently warm it for 2 to 3 minutes, being careful not to break it apart too much.
6. Pour in the lemon juice and stir gently.
7. If using, add the heavy cream and simmer for 2 minutes.
8. Add the cooked spaghetti to the skillet along with the Parmesan cheese.
9. Toss everything together, adding a little reserved pasta water as needed until the sauce lightly coats the pasta.
10. Season with salt and black pepper.
11. Sprinkle with fresh parsley and serve immediately with extra Parmesan and lemon wedges.

Notes

• Use fresh lump crab meat for the best flavor and texture.
• Cook the garlic gently so it doesn’t brown.
• Reserve pasta water to help create a silky sauce.
• Toss the pasta gently to keep the crab pieces intact.
• Fresh lemon juice makes a noticeable difference.

Variations

• Add baby spinach during the final minute of cooking.
• Stir in capers for a briny flavor.
• Use linguine or fettuccine instead of spaghetti.
• Add sautéed shrimp for a seafood combination.
• Replace Parmesan with Pecorino Romano.

Serving Suggestions

• Serve with garlic bread.
• Pair with a crisp green salad.
• Add roasted asparagus.
• Serve with steamed broccoli.
• Finish with extra lemon wedges.

Tips

• Don’t overcook the crab or it may become rubbery.
• Grate your own Parmesan for the smoothest sauce.
• Warm the serving bowls to keep the pasta hot longer.
• Refrigerate leftovers for up to 2 days.
• Reheat gently over low heat with a splash of cream or pasta water.

Prep Time, Cook Time, and Total Time

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings

Serves: 4

Nutrition Information (Approximate Per Serving)

• Calories: 565
• Protein: 31g
• Carbohydrates: 51g
• Fat: 25g
• Sodium: 670mg

FAQs

Can I use canned crab meat?

Yes. Canned crab meat works well for convenience. Drain it thoroughly and gently fold it into the sauce.

What pasta works best?

Spaghetti, linguine, and fettuccine are all excellent choices because they hold the lemon butter sauce well.

Can I make this recipe without cream?

Absolutely. The butter, lemon juice, and pasta water create a light, silky sauce even without the cream.

Can I make Lemon Butter Crab Pasta ahead of time?

It’s best served fresh, but leftovers can be stored in the refrigerator for up to 2 days and reheated gently.

Can I freeze this pasta?

Freezing isn’t recommended, as the crab and sauce can lose their texture after thawing.

How do I keep the crab from falling apart?

Fold it into the sauce gently and only heat it for a few minutes. Overstirring can break the delicate pieces apart.