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    Urban Bliss Life » Blog » Crab Fettuccine with White Wine Lemon Butter Sauce

    Published: October 16, 2020 / Updated: May 19, 2022 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Crab Fettuccine with White Wine Lemon Butter Sauce

    111 shares
    Jump to Recipe Print Recipe
    crab and corn fettuccine in bowl on blue background with title text
    crab and corn fettuccine in bowl on blue background with title text
    two photos of crab pasta with text overlay
    closeup of crab pasta with title text
    closeup of crab pasta with title text

    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!

    closeup corn and crab pasta main photo

    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

    zoom in of pasta with crab and corn

    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?

    • cracking crab with a seafood cracker
    • pasta with corn and butter cooking in pan

    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

    closeup of crab pasta in bowl with blue background

    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?

    Chenin Blanc being poured into a glass

    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

    Also try: Low Country Boil Foil Packets or appetizers like Shrimp Canapés and Ahi Tuna Crisps.

    • grilled salmon with lemon, garlic, and herbs, with lemon slices on a white plate. Grilled Salmon with Lemon and Herbs
    • closeup of several grilled shrimp pineapple skewers served together Grilled Shrimp Pineapple Skewers
    • Easy Shrimp Tacos Easy Shrimp Tacos
    • Seafood paella Easy Seafood Paella Recipe
    • Pan Seared scallops pasta Lemon Garlic Scallop Pasta (Dairy Free)
    closeup corn and crab pasta main photo

    Crab and Corn Fettuccine with White Wine Lemon Butter Sauce

    5 from 10 votes
    Prep Time: 10 mins
    Cook Time: 20 mins
    Recipe by Marlynn Schotland
    This crab pasta has sweet corn and a creamy dairy-free sauce. A truly satisfying, one-pan, 30-minute meal!
    Servings: 4 people
    Calories: 543kcal
    PRINT PIN RATE

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    CRAB NOTES: You can use any fresh or frozen crab for this pasta recipe. If using frozen, thaw and pat dry or squeeze out any liquid before adding to the pasta.
    MAKE IT DAIRY-FREE: Use your favorite dairy-free vegan butter.
    SERVING SUGGESTION: Top with chopped, crisp bacon to add a crunchy, salty layer to this dish.
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 543kcal | Carbohydrates: 74g | Protein: 23g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1069mg | Potassium: 455mg | Fiber: 4g | Sugar: 5g | Vitamin A: 593IU | Vitamin C: 13mg | Calcium: 59mg | Iron: 2mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

    PIN IT:

    closeup of crab pasta with title text
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      Reader Interactions

      Comments

      1. Amanda says

        June 24, 2021 at 8:13 pm

        3 stars
        Where is the white wine that is mentioned in the title?

        Reply
      2. Angela says

        October 16, 2020 at 11:08 am

        5 stars
        I love crab with white wine and lemon. Such a great combination. This fettucine is great.

        Reply
      3. veenaazmanov says

        October 16, 2020 at 11:07 am

        5 stars
        Delicious and I love the sea food combination. Perfect Dinner option. Light and healthy.

        Reply
      4. Traci says

        October 16, 2020 at 11:02 am

        5 stars
        You had me at crab! This easy delicious pasta recipe has won me over 🤩 Thanks for sharing!

        Reply
      5. Dolly @ Little Home in the Making says

        October 16, 2020 at 10:53 am

        5 stars
        What an amazing looking pasta. Yum yum! I have to get my hands on some fresh crab for sure!

        Reply
      6. Jess says

        October 16, 2020 at 10:47 am

        5 stars
        Crab and pasta are meant to go together! Love it!

        Reply
      7. Tisha says

        October 16, 2020 at 10:39 am

        5 stars
        Been awhile since I've made any crab dish, I'm going to have to add this to my menu!

        Reply

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

      More about me →

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