10 Luxurious Crab Pasta Recipes That Feel Like a Restaurant Dinner at Home

Crab pasta is one of those things I genuinely crave on a weeknight but always assumed was too fancy to pull off in my own kitchen. Spoiler: it’s not.

These ten recipes prove that a little crab meat, the right pasta, and a few pantry staples can turn an ordinary Tuesday into something seriously special.

Whether you want something buttery and simple or rich and saucy, there’s a bowl here with your name on it.

1. Creamy Garlic Butter Crab Linguine

Ingredients:

• 12 oz linguine
• 8 oz lump crab meat
• 4 tablespoons unsalted butter
• 5 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste
• Pinch of red pepper flakes

Instructions:

Step 1: Bring a large pot of generously salted water to a boil and cook your linguine until just al dente, following the package instructions. You want it firm, not mushy, because it’s going to finish cooking in the sauce.

Reserve about 1/2 cup of that pasta water before you drain. That starchy liquid is basically liquid gold for getting your sauce to cling to every strand. Drain the pasta and set it aside.

Step 2: While your pasta cooks, melt butter in a large skillet over medium heat. Add the minced garlic and let it cook for about 1 to 2 minutes until fragrant.

Smells amazing already, right? Don’t let it brown too much though. Pale gold is the goal here. Browned garlic gets bitter fast and I’ve made that mistake more than once.

Step 3: Pour in the white wine and let it simmer for 2 to 3 minutes until it reduces by about half.

This step does two things: it adds depth to the sauce and burns off the harsh alcohol flavor. Not sure if your wine is good enough? If you’d drink it, cook with it. Quick check: it should smell sweet and savory, not sharp.

Step 4: Stir in the heavy cream and bring it to a gentle simmer. Add the Parmesan and stir until it melts into the sauce. Add the crab meat and toss gently to warm it through.

This is where it gets good. Add your drained linguine to the pan and toss everything together. If the sauce looks too thick, splash in some of that reserved pasta water a little at a time. Finish with parsley, a crack of black pepper, and red pepper flakes if you like a little heat.

2. Crab and Spinach Ravioli Cream Sauce

Ingredients:

• 18 oz store-bought cheese or crab ravioli
• 8 oz lump crab meat
• 3 tablespoons butter
• 3 cloves garlic, minced
• 1 cup crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup fresh basil, torn
• Salt and pepper to taste
• Pinch of red pepper flakes

Instructions:

Step 1: Cook the ravioli according to package directions in a big pot of salted boiling water. Fresh ravioli only needs 3 to 4 minutes. Frozen takes a bit longer.

Watch them carefully because overcooked ravioli splits open and that’s a sad thing to see. Once they float to the top and look plump, they’re basically done. Drain gently.

Step 2: In a wide skillet, melt butter over medium heat and sauté the garlic for about a minute. Add the crushed tomatoes and let everything bubble together for 5 minutes.

This builds the base of your sauce and it smells so good while it cooks. If the sauce starts to splatter, just turn the heat down a little. No need for a lid.

Step 3: Pour in the heavy cream and stir to combine. Let it simmer gently for 2 to 3 minutes until it deepens into a beautiful rose color.

Honestly, this is my favorite step. The sauce goes from bright red to this soft salmon pink and it looks like something from a fancy Italian restaurant. Add a pinch of red pepper flakes if you want a little kick.

Step 4: Fold in the crab meat gently so it warms through without breaking apart too much. Then slide your cooked ravioli into the pan.

Spoon the sauce over everything, making sure each piece gets coated. Scatter the torn basil on top right before you serve. That fresh basil aroma at the end? You’ll love it. Serve immediately on a big platter.

3. Lemon Crab Fettuccine Alfredo

Ingredients:

• 12 oz fettuccine
• 8 oz lump crab meat
• 3 tablespoons butter
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan
• Zest and juice of 1 lemon
• 2 tablespoons fresh thyme or parsley
• Salt and black pepper to taste

Instructions:

Step 1: Cook your fettuccine in heavily salted boiling water until al dente. Save a cup of pasta water. This recipe builds a light, silky sauce and that starchy water helps everything come together beautifully.

Drain the pasta and toss with just a tiny knob of butter to keep it from sticking while you make the sauce. Honestly easiest move and saves so much frustration.

Step 2: Melt butter in a skillet over medium heat. Add garlic and cook for 1 minute, then pour in the cream. Let it simmer gently for 3 to 4 minutes until it just starts to thicken.

Don’t crank the heat here. A gentle simmer is what makes this sauce smooth and luxurious. If it starts bubbling aggressively, ease the heat down. You’re doing great.

Step 3: Stir in the Parmesan until melted, then squeeze in the lemon juice and add the zest. The lemon cuts through all that richness and makes the crab flavor pop.

Add the crab meat and fold it in gently. Taste it right here. Add salt and pepper as needed. Add the pasta and toss, using pasta water to loosen if needed.

Step 4: Plate it up and shower with fresh thyme or parsley and extra lemon zest if you’re feeling fancy. The yellow pasta, white crab, and fresh green herbs look absolutely stunning in a bowl. Serve right away because Alfredo waits for no one.

4. Crab Mac and Cheese Deluxe

Ingredients:

• 12 oz elbow macaroni
• 8 oz lump crab meat
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup shredded sharp cheddar
• 1/2 cup shredded Gruyère
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

Step 1: Preheat your oven to 375°F. Cook the macaroni until just underdone, about 1 to 2 minutes less than the package says. It will finish in the oven so you don’t want it soft now.

Drain and set aside. Trust the process here. Undercooked pasta now means perfectly cooked pasta later. This is exactly how my mom always did it.

Step 2: Melt butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly. You’re making a roux and it should smell slightly nutty.

Keep whisking! Lumps happen if you stop. The mixture will look thick and paste-like, which is exactly what you want before adding the milk. Looks messy right now, trust the process.

Step 3: Slowly pour in the milk while whisking constantly. Keep going until the sauce thickens and coats the back of a spoon, about 5 minutes.

Remove from heat and stir in both cheeses until melted and smooth. Season with paprika, salt, and pepper. Fold in the crab meat gently so those chunks stay intact.

Step 4: Pour the crab cheese sauce over the macaroni and stir to combine. Transfer to a buttered baking dish or individual ramekins.

Bake for 20 minutes until golden and bubbly on top. Garnish with fresh thyme sprigs. The combo of sharp cheddar, creamy Gruyère, and sweet crab is honestly better than any mac and cheese you’ve ever ordered out.

5. White Wine Crab Angel Hair

Ingredients:

• 12 oz angel hair pasta
• 8 oz lump crab meat
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• Juice of 1 lime
• 1/4 cup fresh cilantro or parsley, chopped
• 1 small red chili, thinly sliced
• Salt and black pepper to taste

Instructions:

Step 1: Cook the angel hair pasta in well-salted boiling water. This pasta cooks in just 2 to 3 minutes so don’t walk away. I burned this once by checking my phone and came back to mush.

Reserve a half cup of pasta water and drain immediately. Toss with a tiny drizzle of olive oil to prevent sticking. Set it aside.

Step 2: Heat olive oil in a large skillet over medium heat. Add garlic and the sliced red chili. Cook for 1 to 2 minutes until fragrant and slightly softened.

That chili and garlic together smells incredible. If you’re sensitive to heat, use half the chili or skip it. Only have olive oil? That works perfectly here since it’s already the star of the sauce.

Step 3: Pour in the white wine and let it reduce for 2 to 3 minutes. Add the crab meat and lime juice and toss gently. Let everything warm together for about a minute.

Pause here and give it a taste. Adjust the lime and salt to your liking. The bright citrus and briny crab together is seriously one of my favorite combinations.

Step 4: Add the drained angel hair directly into the pan and toss everything together using tongs. Splash in pasta water as needed to loosen the sauce.

Scatter the fresh cilantro or parsley over the top and serve right away. This dish is light, fresh, and comes together in under 20 minutes total. It doesn’t have to be perfect to be amazing.

6. Garlic Herb Crab Pappardelle

Ingredients:

• 12 oz pappardelle pasta
• 8 oz lump crab meat
• 4 tablespoons olive oil
• 5 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/4 cup dry white wine
• 1/4 cup fresh parsley, chopped
• Zest of 1 lemon
• Salt and black pepper to taste
• Grated Parmesan for serving

Instructions:

Step 1: Cook the pappardelle in a large pot of salted boiling water until al dente. This pasta is wide and hearty so it takes a little longer, usually around 8 to 10 minutes.

Save your pasta water. Always. Drain and set aside. Pappardelle is forgiving but try not to overcook it because it gets floppy fast and loses that beautiful chew.

Step 2: Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and cook for about 2 minutes, stirring so nothing burns.

Yep, that’s it, that smell right there is exactly what you want. The garlic should be soft and golden, and the pepper flakes should bloom in the oil and turn the whole thing fragrant.

Step 3: Pour in the white wine and let it bubble for 2 minutes. Add the crab meat and toss gently to coat in all that garlicky oil. Cook for just 1 minute to warm it through.

Okay, now the fun part. Add the drained pappardelle right into the pan. Toss everything together using tongs and let those wide noodles soak up all the flavor from the oil and crab juices.

Step 4: Finish with lemon zest and a generous handful of fresh parsley. Season well with salt and black pepper.

Serve immediately with Parmesan shaved or grated on top. This is a simple, honest pasta that lets the crab shine without any fuss. So easy, so good, right?

7. Crab Carbonara

Ingredients:

• 12 oz spaghetti or thick spaghetti
• 8 oz lump crab meat
• 4 large egg yolks
• 1 whole egg
• 1/2 cup grated Pecorino Romano
• 1/2 cup grated Parmesan
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Salt and cracked black pepper to taste

Instructions:

Step 1: Cook spaghetti in salted boiling water until al dente. While it cooks, whisk together egg yolks, the whole egg, and both cheeses in a bowl until smooth.

This is your carbonara base and it looks like a very thick, pale yellow cream. Season it generously with cracked black pepper. Wondering if that’s too much pepper? It’s not. Use it.

Step 2: In a skillet, warm olive oil over medium low heat and add garlic. Cook gently for about a minute. Do not let it brown. Lower the heat if needed.

Add the crab meat and toss very gently just to warm it through for about 1 minute. Turn the heat off completely. This matters so much for the next step.

Step 3: Drain the pasta and immediately add it to the skillet with the crab. Toss quickly using tongs.

Now pour the egg mixture over the hot pasta while tossing constantly. The heat from the pasta cooks the eggs gently into a silky sauce. Add pasta water a splash at a time if it looks too thick or starts to clump. Not sure when it’s done? Look for a smooth, creamy coating on every strand.

Step 4: Plate it up right away and finish with extra cheese and a serious crack of black pepper on top.

The crab makes this carbonara taste elegant and a little unexpected. It’s rich but not heavy and honestly one of the most impressive things you can make in 25 minutes. You’ll love this one.

8. Spicy Cajun Crab Pasta

Ingredients:

• 12 oz linguine or spaghetti
• 8 oz lump crab meat
• 3 tablespoons butter
• 4 cloves garlic, minced
• 1 cup diced tomatoes
• 1/2 cup heavy cream
• 1.5 teaspoons Cajun seasoning
• 1/2 teaspoon smoked paprika
• 1/4 cup grated Parmesan
• Fresh parsley for topping
• Salt to taste

Instructions:

Step 1: Cook the pasta in salted boiling water until al dente. Reserve pasta water and drain. While the pasta cooks you can get the sauce going so everything finishes around the same time.

This is a multitasking recipe and once you do it once you’ll feel like a total pro in the kitchen. It doesn’t have to be perfectly timed. Relax.

Step 2: Melt butter in a large skillet over medium heat. Add garlic and cook for 1 minute until soft. Add the Cajun seasoning and smoked paprika and stir into the butter for about 30 seconds.

This is where it gets good. Those spices bloom in the butter and the aroma is absolutely wild. If you want it extra spicy, add a pinch of cayenne right here. If you’re cooking for kids, dial the Cajun seasoning back a bit.

Step 3: Add the diced tomatoes and let them cook down for 3 to 4 minutes. Pour in the heavy cream and stir to combine into a gorgeous rust-colored sauce.

Let it simmer for 2 minutes until slightly thickened. Taste it. Adjust the salt. Fold in the crab meat gently and let it warm for about a minute in that spicy cream sauce.

Step 4: Add the drained pasta directly into the pan and toss well to coat every strand. Add pasta water to loosen if needed.

Finish with Parmesan and fresh parsley on top. This one has a kick, bold flavor, and just enough creaminess to balance all that spice. It’s basically a restaurant dish and you made it yourself. Seriously impressive.

9. Tomato Basil Crab Pasta

Ingredients:

• 12 oz fettuccine or spaghetti
• 8 oz lump crab meat
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/2 cup fresh basil, torn
• Salt and black pepper to taste
• Parmesan for serving

Instructions:

Step 1: Cook pasta in salted boiling water until al dente. Save pasta water. Drain and set aside. This is the same start as almost every recipe but it matters every single time. Salted water makes a real difference in the final flavor.

Step 2: Heat olive oil in a large skillet over medium heat. Add garlic and cook for about 1 minute. Pour in the white wine and let it reduce by half, about 2 to 3 minutes.

The wine picks up all the garlic flavor and builds a really fragrant base. Smells amazing already. Only have olive oil and no wine? You can sub in chicken broth and it still works great.

Step 3: Stir in the heavy cream and let it simmer gently for 2 to 3 minutes. Season with salt and pepper. Fold in the crab meat and warm it through for just a minute.

Hold on, do not stir too aggressively here. The crab is delicate and you want those chunky pieces to stay intact. Gentle folding is the move.

Step 4: Add the drained pasta and toss to coat. Add pasta water as needed for a smooth sauce consistency.

Tear fresh basil over the top and serve immediately. The basil wilts just slightly from the heat and releases that beautiful herbal scent. This is a lighter, brighter pasta that still feels totally satisfying.

Step 5: Finish with a shower of Parmesan and an extra drizzle of good olive oil right before serving.

That finishing oil adds a gorgeous sheen and rounds out all the flavors. Simple, fresh, and absolutely delicious.

10. Truffle Cream Crab Tagliatelle

Ingredients:

• 12 oz tagliatelle
• 8 oz lump crab meat
• 3 tablespoons butter
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1 tablespoon truffle oil
• 1/2 cup grated Parmesan
• 2 tablespoons fresh chives or parsley
• Salt and cracked black pepper to taste

Instructions:

Step 1: Cook tagliatelle in generously salted boiling water until al dente. Save your pasta water. This pasta is delicate and silky when cooked right. Al dente here means it still has a tiny bit of resistance when you bite through it.

Drain carefully and set aside. Tagliatelle tangles easily so use tongs when draining. You’re doing great.

Step 2: Melt butter in a wide skillet over medium low heat. Add garlic and cook very gently for about 1 minute. You want it soft and fragrant, not golden.

Pour in the heavy cream and bring it to a very gentle simmer. Let it reduce for 2 to 3 minutes until it thickens just slightly.

Step 3: Stir in the Parmesan and let it melt into the cream. Then drizzle in the truffle oil and stir gently.

Quick check: the sauce should be glossy, smooth, and coat the back of a spoon. The truffle oil aroma at this point is unreal. I make this on special occasions and my family asks for it constantly. Add salt and pepper to taste.

Step 4: Fold in the crab meat gently and warm through for 1 minute. Then add the tagliatelle and toss with tongs until every ribbon of pasta is coated.

Add pasta water a splash at a time if the sauce looks too thick. Plate it up and finish with fresh chives and an extra crack of black pepper. This is the fanciest bowl in this whole list and it still takes less than 30 minutes. Honestly, easier than it sounds and so worth it.

Final Thoughts

There you go, ten crab pasta recipes that range from cozy weeknight easy to dinner party wow. Pick one tonight and I promise you will not be disappointed. If you try any of these, drop a comment and let me know which one became your favorite. These recipes are meant to be shared, tweaked, and made your own.