Cajun Crab Pasta Recipe

Introduction

Cajun Crab Pasta is a delightful blend of creamy, spicy sauce and tender lump crab meat tossed with your favorite pasta. This dish brings the flavors of the Louisiana coast right to your dinner table with minimal effort and maximum taste.

Ingredients

• 12 oz fettuccine or linguine (or pasta of your choice)
• 1 lb lump crab meat (picked over for shells)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 red bell pepper, finely chopped
• 3 cloves garlic, minced
• 1 ½ tablespoons Cajun seasoning (adjust to taste)
• ½ teaspoon smoked paprika
• ½ teaspoon crushed red pepper flakes (optional, for heat)
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup Parmesan cheese, grated
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped parsley (for garnish)
• Salt and pepper to taste

Instructions

1. Step 1: In a large pot, bring salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside, reserving ½ cup of the pasta water for later if needed.
2. Step 2: In a large skillet or sauté pan, heat the butter and olive oil over medium heat. Add the chopped onion and red bell pepper, cooking for 3-4 minutes until softened.
3. Step 3: Add the minced garlic, Cajun seasoning, smoked paprika, and red pepper flakes (if using). Stir and cook for 1-2 minutes until the spices are fragrant.
4. Step 4: Pour in the heavy cream and chicken broth, stirring well to combine. Bring the sauce to a gentle simmer. Stir in the Parmesan cheese and lemon juice. Let the sauce thicken for 5-7 minutes, stirring occasionally until creamy. Season with salt and pepper to taste.
5. Step 5: Gently fold in the crab meat, being careful not to break it up too much. Allow the crab to warm through in the sauce for 2-3 minutes.
6. Step 6: Add the cooked pasta to the skillet, tossing it in the creamy Cajun sauce. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
7. Step 7: Garnish with chopped parsley and extra Parmesan cheese. Serve hot, paired with garlic bread or a fresh salad.

Tips & Variations

• Use fresh lump crab meat for the best texture and flavor, but canned crab can be a convenient substitute in a pinch.
• Adjust the Cajun seasoning and red pepper flakes according to your preferred spice level.
• If you prefer a lighter sauce, substitute half of the heavy cream with half-and-half or whole milk.
• For a seafood twist, add sautéed shrimp or scallops along with the crab meat.

Storage

Store leftover Cajun Crab Pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth to refresh the sauce. Avoid freezing, as the cream-based sauce may split upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this dish?

Yes, fettuccine or linguine work best to hold the creamy sauce, but you can use penne, spaghetti, or any pasta you prefer.

How can I make this dish less spicy?

Reduce or omit the crushed red pepper flakes and use a mild Cajun seasoning blend to suit your taste. You can also add more cream to mellow the heat.

Cajun Crab Pasta Recipe

Print Recipe

★★★★★

4.4 from 127 reviews

This Cajun Crab Pasta is a luxurious and flavorful dish combining tender lump crab meat with a creamy, spicy Cajun sauce over perfectly cooked fettuccine or linguine. The sauce features aromatic vegetables, garlic, smoked paprika, and a blend of Cajun seasonings, enriched with heavy cream and Parmesan cheese for a rich and satisfying meal perfect for seafood lovers and spice enthusiasts.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Cajun, American

Ingredients

Scale 1x2x3x

For the Pasta:

• 12 oz fettuccine or linguine (or pasta of your choice)

For the Sauce and Crab:

• 1 lb lump crab meat (picked over for shells)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 red bell pepper, finely chopped
• 3 cloves garlic, minced
• 1 ½ tablespoons Cajun seasoning (adjust to taste)
• ½ teaspoon smoked paprika
• ½ teaspoon crushed red pepper flakes (optional, for heat)
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup Parmesan cheese, grated
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped parsley (for garnish)
• Salt and pepper to taste

Instructions

1. Cook the Pasta: In a large pot, bring salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside, reserving ½ cup of the pasta water for later if needed.
2. Sauté Vegetables and Aromatics: In a large skillet or sauté pan, heat the butter and olive oil over medium heat. Add the chopped onion and red bell pepper, cooking for 3-4 minutes until softened. Add the minced garlic, Cajun seasoning, smoked paprika, and red pepper flakes (if using). Stir and cook for 1-2 minutes until the spices are fragrant.
3. Make the Creamy Cajun Sauce: Pour in the heavy cream and chicken broth, stirring well to combine. Bring the sauce to a gentle simmer. Stir in the Parmesan cheese and lemon juice. Let the sauce thicken for 5-7 minutes, stirring occasionally until creamy. Season with salt and pepper to taste.
4. Add the Crab Meat: Gently fold in the crab meat, being careful not to break it up too much. Allow the crab to warm through in the sauce for 2-3 minutes.
5. Combine Pasta with Sauce: Add the cooked pasta to the skillet, tossing it in the creamy Cajun sauce. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
6. Serve: Garnish with chopped parsley and extra Parmesan cheese. Serve hot, paired with garlic bread or a fresh salad.

Notes

• Adjust the amount of Cajun seasoning and red pepper flakes depending on your spice preference.
• Be gentle when folding in the crab meat to keep the lumps intact for a better texture.
• If the sauce thickens too much, use reserved pasta water to loosen it without diluting the flavor.
• For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.
• Pair this dish with a crisp white wine such as Sauvignon Blanc for an ideal complement.

Keywords: Cajun crab pasta, seafood pasta, creamy pasta, spicy pasta, Cajun seasoning, crab meat recipe