Crab Pasta with Cherry Tomatoes
This easy crab pasta recipe combines sweet lump crabmeat, cognac, butter, and juicy tomatoes in a silky, flavorful sauce. Ready in 30 minutes, this elevated seafood pasta is simple enough for a weeknight, but special enough to serve for company.
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The Best Crab Pasta
This crab pasta starts with a simple sofrito of shallot, garlic, and red pepper flakes, then cognac and wine deglaze the pan and get reduced to form the base of the sauce.
Cherry tomatoes and crabmeat are tossed in just to warm up before adding al dente pasta, then starchy pasta water and butter are added to create a luscious, silky sauce. It gets finished with lemon zest, lemon juice, and parsley for a bright pop of freshness.
It's really simple, yet so elegant and satisfying!
One thing that makes this recipe extra special is that it has a high ratio of crabmeat to pasta, which makes it extra indulgent. However, if you want to feed more people without increasing your budget, you can increase the pasta to one full pound without really having to adjust the sauce. Just add in a little more pasta water, a few more tomatoes and an extra knob or two of butter. There will still be plenty of crab in every serving!
I like to add half of the crab to the pan along with the tomatoes so the crabmeat breaks up a bit, then I add the rest at the end so the lumps stay intact. This allows the crabmeat to meld into the sauce for a better flavor and ensures there's crabmeat in every bite.
The rest of the crab is added at the very end of cooking to keep those big lumps whole. The best of both worlds!
I keep the cherry tomatoes minimal so they're more of an accent than the star of the show. They add a gentle sweetness and acidity that complements the crab without being cooked down into a sauce. The key is to soften them just enough to release some of their juices, but still remain intact.
This recipe calls for both white wine and cognac, which I really don't recommend skipping. Together they make up a big portion of the sauce and making this without either one does it a disservice. If you cannot use alcohol for whatever reason, you may want to consider making a different recipe.
Cognac adds an amazing depth and slight caramel flavor that complements the crab incredibly well. It gets reduced down so the alcohol gets mostly cooked out, but without it, the pasta tastes like it's missing something.
The white wine adds a layer of subtle fruitiness and acidity that balances the richness of the crab and brings out the flavor in the tomatoes.
Butter is essential for finishing the dish. It makes the sauce velvety and luxe, while a little bit of lemon zest and juice is added at the end to make all the flavors pop.
I like finishing this dish with parsley. It's simple, clean and fresh, but basil, chives, mint, or lemon thyme work nicely too.
Want more fresh crab recipes? Try this silky cream of crab soup, authentic Maryland crab cakes, or this creamy baked Maryland crab dip.
Why You'll Love This Crab Pasta Recipe
- Adding the crab in two stages creates a richer sauce with plenty of tender lumps.
- Cognac and white wine add depth without overpowering, while lemon and fresh herbs balance the richness.
- Butter and pasta water create a silky sauce that clings to every strand.
- Rich and luxurious, yet simple enough for a weeknight.
- Ready in 30 minutes with just a handful of ingredients!
Crab Pasta Ingredients
Crab - Use whatever crabmeat is most accessible to you. I use "super lump" crab meat which has a mix of big lumps and smaller pieces, but is less expensive than jumbo lump and colossal.
Pasta - I used linguine, but you can make this with any high-quality long Italian dried pasta variety of your choice, like spaghetti, bucatini, tagliatelle, or fettuccine. Look for pasta that's made with 100% semolina, is slow dried and bronze-die extruded.
Cognac - Cognac or brandy adds tons of depth and a subtly sweet caramel flavor that complements the crab wonderfully, enhancing its natural sweetness. There isn't a good nonalcoholic ingredient to substitute, so I don't recommend skipping it.
Wine - Use a dry, unoaked white wine like pinot grigio or sauvignon blanc to add acidity and fruitiness, which balances the richness and complements the tomatoes.
Tomatoes - Use fresh, good quality cherry tomatoes. They're cut in half and only cooked briefly so they stay intact in the pasta, since this isn't a tomato sauce.
Lemon - Both lemon zest and juice are used, so a fresh lemon is required! Always skip bottled lemon juice for the best results.
*Find the full ingredient list in the recipe card below!
How to Make Pasta With Crab Meat
- Bring a large pot of generously salted water to a boil.
Pro Tip: For an extra silky sauce, use less water and allow it to reduce further for a couple of minutes after you drain the pasta. This concentrates the starch in the pasta water and will help you create an extra creamy pasta sauce that coats every strand.
- Cook the linguine according to the package directions until al dente. Reserve 1½ cups of pasta water, then drain. While the pasta cooks, prepare the sauce.
- Heat the olive oil in a large skillet over medium heat. Add the shallots and cook, stirring frequently, until softened, about 5 minutes.
- Add the garlic and red pepper flakes and continue cooking, stirring often, until the garlic is very soft and lightly golden, about 3 minutes.
- Add the cognac and cook until reduced by about half, about 2 minutes. Add the white wine and continue cooking until reduced by about half, about 3 minutes.
- Add the cherry tomatoes and half of the crabmeat, then gently toss to combine.
Pro Tip: Both the tomatoes and the crabmeat are not meant to be cooked, just warmed through. This keeps them intact and from getting mushy.
- Add the drained linguine to the skillet along with the butter and ½ cup of the reserved pasta water. Toss vigorously until the butter melts and forms a silky sauce that coats the pasta, about 1-2 minutes. Add more pasta water as needed to loosen the sauce.
- Remove the skillet from the heat and add the lemon zest, lemon juice and parsley, then toss to combine. Season with salt and black pepper to taste.
- Gently fold in the remaining crabmeat just before serving, being careful to keep the large pieces intact, or reserve for topping instead. Serve immediately.
Crab Pasta Recipe Tips
- Cook the garlic low and slow so it becomes soft and sweet without browning too deeply.
- The tomatoes should only soften slightly. Avoid cooking them down until they disintegrate into a sauce.
- I like adding half of the crab meat first so it breaks down a bit and you get a little in every bite. If you prefer only large lumps, add it all at the end.
- Reserve more pasta water than you think you'll need just in case.
Variations
- Replace cognac or brandy with sherry wine, but add a little extra since sherry is less strong than brandy.
- Use yellow Sungold tomatoes for a Sungold tomato and crab pasta.
- Add extra red pepper flakes or some Calabrian chili for more heat.
- Swap crab for lobster, crawfish, or shrimp if it's easier to source where you live.
- Increase the pasta to one pound to feed more people without having to adjust the sauce.
What to Serve With Crab Linguine
Serve this luxurious crab pasta with a classic Caesar salad made tableside, a classic caprese salad, smoky grilled asparagus with anchovy walnut salsa, or this Neapolitan-inspired sauteed escarole with olives and capers.
Make sure to have some crusty bread on the side or airy homemade focaccia to mop up every last bit of sauce on the plate!
Storing and Reheating Crab Meat Pasta
This pasta is best eaten immediately after being made. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
Reheat over medium heat with a splash of water and a dab of butter just until warm to avoid further changing the texture of the pasta and the crab. Toss to restore the emulsion in the sauce.
FAQs
This is a quick, short recipe, so it's best made and eaten on the spot. It's so easy to make, it's not worth it to make ahead.
I don't recommend using surimi or imitation crab because it has a different stringy texture and fishy flavor, lacks the tenderness and elegance of crab, and is a highly processed food product.
Yes, just use your favorite gluten-free pasta instead of wheat pasta. I find that the pasta water from gluten-free pasta does not behave the same and can add off flavors, so use plain water instead.
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Pasta With Crab Meat and Cherry Tomatoes
Ingredients
- 12 ounces linguine
- kosher salt and freshly cracked black pepper to taste
- 2 tablespoons extra virgin olive oil
- 2 shallots large, finely minced
- 4 garlic cloves thinly sliced
- ¼ teaspoon red pepper flakes
- ¼ cup cognac or brandy
- ½ cup dry white wine
- 1 ½ cups cherry tomatoes halved
- 1 pound jumbo lump crabmeat divided
- 5 tablespoons butter unsalted
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons flat leaf parsley chopped, plus more for garnish
Instructions
- Bring a large pot of generously salted water to a boil.
- Cook the linguine according to the package directions until al dente. Reserve 1½ cups of pasta water, then drain. While the pasta cooks, prepare the sauce.12 ounces linguine
- Heat the olive oil in a large skillet over medium heat. Add the shallots and cook, stirring frequently, until softened, about 5 minutes.2 tablespoons extra virgin olive oil, 2 shallots
- Add the garlic and red pepper flakes and continue cooking, stirring often, until the garlic is very soft and lightly golden, about 3 minutes.4 garlic cloves, ¼ teaspoon red pepper flakes
- Add the cognac and cook until reduced by about half, about 2 minutes. Add the white wine and continue cooking until reduced by about half, about 3 minutes.¼ cup cognac , ½ cup dry white wine
- Add the cherry tomatoes and half of the crabmeat, then gently toss to combine.1 ½ cups cherry tomatoes, 1 pound jumbo lump crabmeat
- Add the drained linguine to the skillet along with the butter and ½ cup of the reserved pasta water. Toss vigorously until the butter melts and forms a silky sauce that coats the pasta, about 1-2 minutes. Add more pasta water as needed to loosen the sauce.5 tablespoons butter
- Remove the skillet from the heat and add the lemon zest, lemon juice and parsley, then toss to combine. Season with salt and black pepper to taste.1 teaspoon lemon zest, 2 tablespoons lemon juice, 2 tablespoons flat leaf parsley, kosher salt and freshly cracked black pepper
- Gently fold in the remaining crabmeat just before serving, being careful to keep the large pieces intact, or reserve for topping instead. Serve immediately.
Notes
- For an extra silky sauce, use less water and allow it to reduce further for a couple of minutes after you drain the pasta. This concentrates the starch in the pasta water and will help you create an extra creamy pasta sauce that coats every strand.
- Cook the garlic low and slow so it becomes soft and sweet without browning too deeply.
- The tomatoes should only soften slightly. Avoid cooking them down until they disintegrate into a sauce.
- I like adding half of the crab meat first so it breaks down a bit and you get a little in every bite. If you prefer only large lumps, add it all at the end.
- Reserve more pasta water than you think you'll need just in case.
Good morning ! I can not WAIT to make this dish...came here to ask if buccatini can be used and saw you already stated yes 🙂 Off to the seafood co-op this AM!
Amazing! Yes you can make it with any type of pasta, really. I love that you have a seafood co-op, how cool! I hope you enjoy the recipe, please come back and let me know how it turns out!