This Corn & Crab Pasta is light yet luscious, with a creamy white wine lemon butter sauce that balances the sweetness of the corn. Served over fettuccine, this is a delicious, satisfying one-pan pasta!
If you've lived anywhere in the Pacific Northwest, you know that Dungeness Crab is king. Even though this crustacean is synonymous with summer seafood boils, Dungeness Crab season actually starts mid-November and can run through August.
Earlier this year, I had the chance to go crabbing along the Oregon Coast. I brought back two huge Dungeness crabs! While we devoured one with just some butter and salt (pure deliciousness at its finest!), I decided to make a crab pasta with the rest.
Crab Fettuccine with White Wine Lemon Butter Sauce
Seafood and pasta are simply an amazing combination. Recently, I shared my favorite Dairy-Free Bacon & Shrimp Pasta recipe. It's one that I make at least once a month. It's SO GOOD! And when I'm in the mood for a fancier dish, I love making Seared Scallops with Pasta. (But the secret is that it's super EASY to make!).
While Dungeness Crab is the most succulent and flavorful kind of crab, you can definitely use any fresh or frozen crab for this recipe. I was inspired by a NYT Cooking recipe, which called for crab pasta with mint and peas. But I wanted to keep it simple - and use up some corn I had.
The resulting crab pasta recipe turned out to be a winner!
What's in this crab pasta?
In addition to the Dungeness Crab that I had from my Oregon Coast trip, I also used up some frozen corn that I had on hand.
TIP: always keep stashes of frozen fruits and vegetables in your freezer. They are usually frozen at their peak, allowing you to enjoy your fave fruits & veggies all year long!
For the sauce, I made a light white wine lemon butter sauce. Crab with butter alone is amazing, so you can imagine how delicious the this sauce is with the crab in this pasta!
Tips for making this seafood pasta recipe
You can use fresh or frozen crab of any variety for this recipe. If you are using frozen crab, thaw completely and then either pat dry or squeeze out any liquid before adding to the pasta.
You can easily make this pasta dairy-free. I simply use my fave dairy-free vegan butter instead of regular butter for the sauce.
Top with chopped, crisp bacon to add a crunchy, salty layer to this dish.
What wine pairs well with crab pasta?
When selecting a wine to enjoy with crab pasta, seek out an off-dry white wine with bright acidity and little to no oak. I enjoy a glass of Chenin Blanc with most seafood pasta, but especially this lighter, leaner crab pasta.
Landmass Wines of Portland, Oregon, makes a lovely 2019 Jerome Chenin Blanc that would pair deliciously with this dish. At just $18 per bottle, you should probably get two!
More seafood recipes
- Grilled Shrimp Pineapple Skewers
- Easy Shrimp Tacos
- Easy Seafood Paella Recipe
- Seared Scallops and Pasta with Creamy Lemon Garlic Sauce (Dairy Free)
- Grilled Salmon with Lemon and Herbs
Crab and Corn Fettuccine with White Wine Lemon Butter Sauce
- 12 ounces pasta (best options: fettuccine, linguine, pappardelle, or tagliatelle)
- 4 tablespoons unsalted butter
- 1 garlic clove, minced
- 1 cup corn (fresh or frozen)
- ½ teaspoon chili flakes
- ½ teaspoon kosher salt
- ¾ cup dry white wine
- 5-6 mint leaves, torn
- ¼ cup lemon juice
- zest of one medium lemon
- ½ pound crab meat
- extra virgin olive oil
- ½ teaspoon sea salt
- Optional: chopped parsley
- Cook pasta according to package directions. Reserve 1 cup hot starchy pasta water, then drain.
- In a large skillet over medium heat, melt the butter. Add garlic and sauté for about 1 minute, just to soften the garlic. Pour in the white wine and allow it to cook down and reduce, 2 to 3 minutes. Whisk in ½ cup pasta water, then stir in corn, chili flakes, and salt. Cook for 1 to 2 minutes, until corn are tender. Stir in lemon zest and mix well.
- Add drained pasta to the pan along with crab, ½ of the fresh torn mint leaves, the lemon juice and black pepper. Toss together to coat the pasta, adding more pasta water if the sauce looks dry. Remove from heat. Finish with remaining mint, drizzle of olive oil, and flaky sea salt. Garnish with fresh chopped parsley, if desired.