King Crab Pasta: Garlic Butter Pasta with Cooked Crab
King crab pasta works best when the crab is treated as a delicate finishing ingredient rather than something that needs prolonged cooking. This creamy lemon-garlic version uses fully cooked crab meat, linguine or fettuccine, Parmesan, and reserved pasta water.
King Crab Leg Pieces are convenient because intact shell-on presentation is unnecessary. You can also use meat removed from Alaskan Red King Crab Legs or Golden King Crab. Browse the King Crab collection.
Use Fully Cooked Crab for This Recipe
Frozen king crab is not always precooked. Check the product description or package. If your crab is raw, cook it fully before using it in this pasta. If it is already cooked, add it near the end only long enough to warm through.
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Ingredients
- 12 oz linguine or fettuccine
- 8–12 oz fully cooked king crab meat, checked for shell fragments
- 2 tbsp extra-virgin olive oil
- 3 garlic cloves, finely minced
- 1 cup heavy cream
- 1/2 cup finely grated Parmesan
- 1 tsp lemon zest
- Fresh lemon juice to taste
- 1 tbsp unsalted butter
- Fresh parsley
- Black pepper and salt as needed
- Reserved pasta water
Step 1: Prepare the Crab
If using frozen cooked crab, thaw it in the refrigerator when possible. A leak-proof package in cold water is a faster safe method. Remove shell if necessary, check carefully for fragments, and keep the meat refrigerated until needed.
See How to Defrost King Crab Legs.
Step 2: Cook the Pasta
Cook the pasta in salted boiling water until just al dente according to the package and your preferred texture. Before draining, reserve some pasta water. Do not rinse the pasta.
Step 3: Build the Sauce
Warm the olive oil over medium heat and cook the garlic gently without burning it. Add the cream and allow it to reduce slightly, then stir in Parmesan and lemon zest. Season after tasting because crab and Parmesan can both contribute salt.
Step 4: Combine Pasta and Sauce
Add the drained pasta to the skillet and toss over low heat. Add reserved pasta water a little at a time until the sauce coats the noodles without becoming heavy or dry.
Step 5: Add the Crab Last
Fold the cooked crab into the finished pasta over low heat just long enough to warm it. Keeping some larger pieces intact gives the finished dish better texture. Finish with parsley, black pepper, and lemon juice to taste.
Variations
- Lemon-herb: reduce the cream and use more pasta water, lemon, parsley, and olive oil.
- Spicy: add red pepper flakes with the garlic.
- King crab and shrimp: cook raw shrimp fully before combining it with the already-cooked crab. See King Crab and Shrimp.
- Bisque-style: use seafood stock and tomato paste for a deeper sauce. See King Crab Pasta with Bisque Sauce.
How Much Shell-On Crab Do You Need?
Do not convert shell-on legs to picked meat with one universal percentage. Yield changes with species, leg size, sections included, and processing. If the recipe needs 8–12 ounces of meat, compare products by the amount of usable meat they provide rather than assuming a fixed number of pounds of shell-on crab.
Storage
Keep cooked seafood refrigerated at 40°F (4°C) or below. Refrigerate leftovers promptly. USDA guidance generally recommends using cooked leftovers within 3–4 days. Reheat only the portion you intend to serve and heat it thoroughly.
More King Crab Recipes
Explore Garlic Butter King Crab, King Crab Salad, King Crab Dip, and the King Crab Recipes Hub.
Frequently Asked Questions
Can I use frozen king crab for pasta?
Yes. First check whether it is raw or precooked. Thaw safely; raw crab must be fully cooked, while precooked crab only needs gentle reheating.
What pasta works with king crab?
Linguine and fettuccine work well with creamy sauces, but spaghetti and shorter shapes can also work. Choose the shape around the sauce rather than treating one pasta as mandatory.
When should I add cooked crab to pasta?
Add it near the end so it warms without prolonged cooking.
Can I make king crab pasta without cream?
Yes. Olive oil, garlic, lemon, herbs, and pasta water can make a lighter sauce.
Can I add shrimp?
Yes. If the shrimp is raw, cook it fully before combining it with cooked king crab because the two ingredients may require different cooking times.
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