• Skip to main content
  • Skip to primary sidebar
Subscribe
Subscribe by email Connect on Facebook Connect on Pinterest Follow Me on Instagram

Hunter Angler Gardener Cook

Finding the Forgotten Feast

  • Shop
  • Video Course
  • Stories
  • About
    • Public Events
    • Privacy Policy
  • Wild Game
    • Venison Recipes
    • Duck Recipes and Goose Recipes
    • Rabbits, Hares and Squirrels
    • Pheasants, Turkey, Quail
    • Dove Recipes
    • Wild Pig and Bear Recipes
    • My Best Taco Recipes
    • Wild Game Sauces
  • Charcuterie
    • Homemade Sausage Recipes
    • Smoker Recipes
    • Bacon, Jerky, Hams, etc
    • Salami Recipes
    • Confit, Pate, Terrines
  • Fish
    • General Fish Recipes
    • Salmon Recipes
    • Snapper Recipes
    • Crabs, Shellfish and Squid
    • Little Fish and Oddballs
  • Gathering
    • Preservation Recipes
    • Mushrooms
    • Sweet Things
    • Wild Greens and Herbs
    • Acorns, Nuts, Starches
  • Podcast
Home » Italian » Pasta, Risotto, Gnocchi » Crab Pasta

Crab Pasta

By Hank Shaw on May 14, 2020, Updated December 23, 2021 - 7 Comments

Jump to Recipe Pin Recipe Comment
4.34 from 9 votes
Print Friendly, PDF & Email

Sometimes simple is best, and that’s the case with this crab pasta.

I chose this route not only because I happen to already have a fantastic spaghetti with crab sauce recipe, which is a tomato-based sauce, but also because I happen to get some really high quality snow crab from Taku River Reds, the group I fish with in summer. But any crab you happen to have will do.

A plate of crab pasta
Photo by Holly A. Heyser

You get to savor the crab in this recipe because it’s only olive oil, herbs, a little garlic, a couple of capers, and lots of lemon.

Hardly a recipe, really. But it works. I even went with regular store-bought vermicelli instead of some fancy noodle. What makes this crab pasta special is, like most Italian dishes, the quality of the ingredients.

Yes, it was store-bought vermicelli, but it was a good brand. What’s a good brand? Well, there are lots of them, but what you want to see is that the noodles are rough, not super smooth. You’ll have to look closely. A matte or rough surface on the pasta means it will hold onto the sauce better, and since this sauce is basically just olive oil and lemon, it’s thin.

Handmade pasta would work, too. I’d go with a linguini. But honestly, the pasta police won’t come to your house if you use something you happen to have lying around.

Closeup of a plate of crab pasta
Photo by Holly A. Heyser

I added the little nonpareil capers because they pair well with both the crab and the thin pasta; they add a briny note. Olive oil and lemon are a given, and the herbs were basically what I had in the garden at the moment: parsley and garlic chives.

Other than those two, good herbs to add would be chervil, regular chives, tarragon, basil, fresh oregano or thyme — dried could work, but it would not be as nice — marjoram or maybe even cilantro.

My strongest advice with this crab pasta is to serve it quickly, and eat all of it at once; it will not keep well. Oh, and if you don’t have crab, crawfish, shrimp or lobster sub in nicely, and there isn’t any real reason you couldn’t use small clams, mussels or scallops, too.

Serve this as part of a larger seafood feast with crab deviled eggs, a cream of crab soup or maybe a Dungeness crab salad. 

A plate of crab pasta
Print Recipe
4.34 from 9 votes

Crab Pasta

This is a fast, easy recipe you can whip up on a moment's notice... if you have crabmeat. If not, you will have to shell some crabs, first. As I mention above, it's really best eaten straight away and will not keep well.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Pasta
Cuisine: Italian
Servings: 4 people
Calories: 564kcal
Author: Hank Shaw

Ingredients

  • 1 pound pasta
  • 3 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 tablespoon capers (optional)
  • 8 ounces crabmeat
  • 2 tablespoons minced parsley
  • 2 tablespoons minced chives
  • Zest of a lemon, grated or chopped fine
  • Juice of a lemon
  • Salt and black pepper

Instructions

  • Bring a large pot of water to a boil. When it's hot, add enough salt to make it taste like seawater. Start boiling your pasta.
  • When the pasta is almost ready, heat the olive oil over medium-high heat in a large pan. When it's hot, add the garlic and sauté for 30 seconds. Add the remaining ingredients and mix well. Cook for another minute or so.
  • Using tongs or somesuch, move the pasta to the pan. You want a little of the pasta water to come with it, so you don't need to drain it too much. Toss well and serve.

Video

Notes

I mostly use snow crab or Dungeness crab for this recipe, but any crabmeat you have available will work. 

Keys to Success

  • This comes together quickly so have everything all set. The best way to do this is to start the water for the pasta, and then start chopping. You'll have it all ready by the time the pasta's done cooking. 
  • For some variations, you could add red pepper flakes or chopped chiles, maybe a diced tomato or two, some blanched, chopped greens like chard or nettles, and you can play with the fresh herbs, too. 
  • If you want to make this recipe a little richer, mix in maybe 1/4 cup of heavy cream about 2 minutes before you serve. 

Nutrition

Calories: 564kcal | Carbohydrates: 85g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 538mg | Potassium: 380mg | Fiber: 4g | Sugar: 3g | Vitamin A: 247IU | Vitamin C: 8mg | Calcium: 53mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @HuntGatherCook or tag #HankShaw!

Thanks for Sharing This!

837 shares

Filed Under: American Recipes, Featured, Fish, Italian, Pasta, Risotto, Gnocchi, Recipe

Avatar for Hank Shaw

Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

Reader Interactions

Comments

  1. Avatar for CaroleCarole says

    February 15, 2021 at 5:11 pm

    I would suggest adding some red pepper flakes to jazz this up a bit. It was very bland…easy, but bland.

    Reply
    • Avatar for BillieBillie says

      January 24, 2023 at 4:56 pm

      Absolutely right. I made it to use some fake crab I had on hand and added red pepper flakes, shredded spinach leaves, thyme and white wine. It was delicious! I’m sure it would have been way better with real seafood, but for a quick weeknight meal, this was thrifty and delicious.

      Reply
  2. Avatar for Ken McBroomKen McBroom says

    May 14, 2020 at 12:07 pm

    Another great recipe. I haven’t tried it yet but I know I’ll like it. I want to think you for enlightening me once again. It is amazing how many years go by wondering about something but never putting it together until you read or discuss something with others. The tip about the pasta needing to be rough to hold the sauce is something that will improve my pasta dishes from now on. I’ve noticed pasta that the sauce would slide right off of, even some thick sauces. I always blamed my sauce but I now know what might at least help my sauce. Thanks again for the recipe and the wisdom.

    Reply
    • Avatar for LenaLena says

      July 18, 2022 at 5:08 pm

      Going to try it tonight. My family loves crab and we bought about 2 lbs. Can’t wait til dinner. We don’t get much fresh seafood in Arizona. LOL When my husband was stationed in Maryland, we got plenty and I miss it so much. My favorite is Crab Cakes. Have a recipe for that?

      Reply
      • Avatar for LenaLena says

        July 18, 2022 at 7:18 pm

        Welp, tired it and loved it. Yummy. I added more Olive oil though and used Red Pepper flakes for the win. My picky eater even loved it and ate her whole plate. THANKS.

  3. Avatar for Antoinette McCullochAntoinette McCulloch says

    May 14, 2020 at 6:59 am

    Sounds fabulous – we are going into our winter months here in the very south of Africa so will keep this for when it gets a bit colder. Thank you.

    Reply
  4. Avatar for Eric OlsonEric Olson says

    May 14, 2020 at 6:25 am

    I love this kind of straightforward recipe and even more, the humble honest description that somehow elevates the entire experience of reading and imagining into a genuine pleasure. It’s a joy to read and I can’t wait to try this. It’s really a method more than a recipe and as such it teaches and broadens our potential experience as home cooks. Thank you!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hank Shaw holding a rod and reel in the American River

Hi, my name is Hank Shaw; I’m a James Beard Award-winning author and chef. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild, you’ll find it here. Hope you enjoy the site!

More about Hank...

Featured Recipes

Closeup of sliced, smoked venison backstrap on a platter
Venison 101: How to Cook Venison
pickled pike recipe
Pickled Pike
Slices of smoked venison roast on a cutting board.
Smoked Venison Roast
Conejo en adobo on a plate
Conejo en Adobo
A platter of fried walleye with lemon.
Fried Walleye
A plate of pine nut cookies.
Pine Nut Cookies

As Seen In

As seen on CNN, New York Times, Simply Recipes, Martha Stewart, Food and Wine, The New York Times, The Washington Post, Chicago Tribune, Field and Stream, Outdoor Life, and The Splendid Table

Never Miss a Recipe

Receive recipes direct to your inbox.

 

 

Back to Top
  • Home
  • Shop
  • Video Course
  • About
  • Podcast
  • Stories
  • Wild Game
  • Charcuterie
  • Fish
  • Gathering
Subscribe by email Connect on Facebook Connect on Pinterest Follow Me on Instagram

As an Amazon Associate I earn from qualifying purchases.

© 2023 Hunter Angler Gardener Cook, All Rights Reserved.

Site built by: Site by Status Forward

837 shares
  • Print
  • Pinterest
  • 308Facebook
  • WhatsApp
  • Save
  • Email
837 shares
  • 308