Cajun Crab Pasta Dish (Print Format)
Creamy pasta tossed with spicy Cajun seasoning and sweet lump crab meat for a balanced, rich dish.
# Ingredients:
→ Pasta
01 -
12 oz fettuccine or linguine (or pasta of your choice)
→ Seafood
02 -
1 lb lump crab meat, picked over for shells
→ Fats and Oils
03 -
2 tablespoons unsalted butter
04 -
1 tablespoon olive oil
→ Vegetables and Aromatics
05 -
1 medium onion, finely chopped
06 -
1 red bell pepper, finely chopped
07 -
3 cloves garlic, minced
→ Spices and Seasonings
08 -
1 ½ tablespoons Cajun seasoning
09 -
½ teaspoon smoked paprika
10 -
½ teaspoon crushed red pepper flakes (optional)
11 -
Salt and black pepper, to taste
→ Dairy and Liquid Ingredients
12 -
1 cup heavy cream
13 -
½ cup chicken broth
14 -
½ cup grated Parmesan cheese
15 -
1 tablespoon fresh lemon juice
→ Garnishes
16 -
2 tablespoons chopped fresh parsley
17 -
Extra grated Parmesan cheese (optional)
18 -
Lemon zest (optional)
# Steps:
01 -
Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set pasta aside.
02 -
Heat butter and olive oil in a large skillet over medium heat. Add chopped onion and red bell pepper; sauté for 3-4 minutes until softened. Add minced garlic, Cajun seasoning, smoked paprika, and red pepper flakes if using. Cook stirring for 1-2 minutes until fragrant.
03 -
Pour in heavy cream and chicken broth, stirring to combine. Bring to gentle simmer, then stir in grated Parmesan cheese and lemon juice. Allow sauce to thicken for 5-7 minutes, stirring occasionally. Season with salt and pepper to taste.
04 -
Gently fold lump crab meat into the sauce, careful not to break it up. Warm through for 2-3 minutes over low heat to preserve texture and flavor.
05 -
Add cooked pasta to the skillet and toss gently to coat each strand with sauce. If sauce is too thick, gradually add reserved pasta water until desired consistency is achieved.
06 -
Plate the pasta and garnish with chopped parsley, extra Parmesan cheese, and optional lemon zest. Serve hot, ideally accompanied by garlic bread or a fresh green salad.
# Tips:
01 -
Avoid overcooking crab by adding it at the end and warming gently. Use reserved pasta water to adjust sauce consistency gradually.