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Spicy Cajun crab pasta with long noodles coated in a deep orange-red sauce, topped with tender lump crab meat, red chili flakes, parsley, and lemon wedges in a pastel bowl.
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🦀🌶️ Cajun Crab Pasta

This Cajun Crab Pasta features tender crab meat tossed in a rich, creamy Cajun-spiced sauce with garlic, Parmesan, and a hint of lemon. Bold yet balanced, it’s an easy, indulgent pasta dish that feels restaurant-worthy while still coming together quickly for a comforting weeknight meal.
Course dinner, Main Course
Cuisine American, Cajun, Seafood
Keyword cajun crab pasta, cajun seafood pasta, crab pasta dinner, creamy crab pasta, easy cajun pasta, seafood pasta recipe, spicy creamy pasta, sugar cloud baking
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 640kcal
Cost $20 per batch

Equipment

  • Large pot (for cooking pasta)
  • colander
  • Large skillet or sauté pan
  • Wooden spoon or silicone spatula
  • measuring cups
  • Measuring spoons
  • Microplane or zester (for lemon zest)
  • Knife and cutting board

Ingredients

  • 12 oz pasta fettuccine, linguine, or penne
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • ½ cup chicken broth or seafood broth
  • 1½ tsp Cajun seasoning adjust to taste
  • ¼ tsp smoked paprika
  • ¼ tsp cayenne pepper optional, for heat
  • ¾ cup freshly grated Parmesan cheese
  • Zest and juice of ½ lemon
  • 8 oz lump crab meat picked over for shells
  • Salt and black pepper to taste
  • 2 tbsp fresh parsley chopped
  • Optional garnish: extra Parmesan red pepper flakes

Instructions

  • Cook pasta in salted water according to package directions. Reserve ½ cup pasta water, then drain.
  • In a large skillet, heat butter and olive oil over medium heat.
  • Add garlic and sauté for 30 seconds until fragrant.
  • Pour in cream and broth, stirring gently. Simmer for 3–4 minutes.
  • Stir in Cajun seasoning, smoked paprika, and cayenne.
  • Add Parmesan cheese and stir until the sauce thickens.
  • Gently fold in crab meat, lemon zest, and lemon juice.
  • Add cooked pasta and toss to coat. Use pasta water as needed to loosen the sauce.
  • Season with salt and black pepper to taste.
  • Garnish with parsley and serve warm.

Notes

  • Use high-quality lump crab meat for the best flavor and texture, and gently check for shells before adding it to the sauce.
  • Fold the crab in at the very end and heat just until warmed to keep it tender and prevent it from breaking apart.
  • Cajun seasoning blends vary in salt and heat, so taste before adding more salt.
  • If the sauce thickens too much, add a splash of reserved pasta water to loosen it without diluting flavor.
  • Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
  • For extra heat, add red pepper flakes or a pinch more cayenne just before serving.
  • Leftovers keep well in the refrigerator for up to 2 days; reheat gently to avoid separating the sauce.