Cajun Crab Pasta Recipe

Introduction

Cajun Crab Pasta is a flavorful and creamy seafood dish that brings a delicious Southern twist to your dinner table. With tender crab meat, a spicy Cajun-infused sauce, and perfectly cooked pasta, this recipe is sure to impress both family and guests.

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. Stir in the minced garlic, Cajun seasoning, smoked paprika, and red pepper flakes (if using). Cook for 1-2 minutes until the spices are fragrant.
3. Step 3: 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. Step 4: 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. Step 5: 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. Step 6: Garnish with chopped parsley and extra Parmesan cheese. Serve hot, paired with garlic bread or a fresh salad.

Tips & Variations

• Use fresh or high-quality lump crab meat for the best flavor and texture.
• Adjust the amount of Cajun seasoning and red pepper flakes to control the heat level.
• For a lighter option, substitute half-and-half for the heavy cream, but the sauce will be less rich.
• Add sautéed mushrooms or spinach for extra vegetables and depth.
• If you can’t find lump crab, cooked shrimp or crawfish tails make great alternatives.

Storage

Store leftover Cajun Crab Pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of cream or broth to loosen the sauce. Avoid freezing, as the cream sauce may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned crab meat for this recipe?

Yes, canned crab meat can be used in a pinch, but fresh or lump crab meat will provide a better texture and more delicate flavor.

Is this dish very spicy?

The Cajun seasoning and crushed red pepper flakes add a mild to moderate heat, which you can adjust to your preference by reducing or omitting the red pepper flakes.

Cajun Crab Pasta Recipe

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★★★★★

4.9 from 130 reviews

This creamy Cajun Crab Pasta is a delicious blend of tender lump crab meat tossed in a rich, spicy sauce made with Cajun seasoning, smoked paprika, and red pepper flakes. Paired with fettuccine and a luscious combination of heavy cream, Parmesan, and fresh lemon juice, it offers a perfect balance of heat, creaminess, and seafood flavor — ideal for a comforting yet elegant dinner.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Cajun

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

• Be gentle when folding in the crab meat to keep the lumps intact.
• Adjust Cajun seasoning and red pepper flakes for your preferred heat level.
• Reserve pasta water to adjust sauce consistency as needed.
• For a lighter version, substitute heavy cream with half-and-half or a cream alternative.
• This dish pairs well with a crisp green salad or crusty garlic bread.

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