Ingredients

• 8 tablespoons (1 stick) unsalted butter, divided
• 3/4 cup panko breadcrumbs mixed with 1 tablespoon finely grated lemon zest
• 4 teaspoons Old Bay seasoning
• 1/2 teaspoon table salt, plus more for pasta water
• 1/2 cup finely chopped shallots (about 2 medium)
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 4 cups fresh corn kernels or thawed frozen corn
• 1.5 pounds lump crab meat, picked over for shells
• 1/4 cup dry white wine (optional, for deglazing)
• 3 tablespoons fresh lemon juice, plus lemon wedges for serving
• 12 ounces linguine
• 1/4 cup chopped fresh parsley

Things to Know Before You Start

Fresh lump crab is ideal; if not available, use refrigerated pasteurized crab. Thaw 4 cups of corn if using frozen—there’s no need to adjust cooking times.

Keep some pasta cooking water to thin out the sauce if necessary.

Prepare the Panko Topping

In a 12-inch nonstick skillet over medium heat, melt 2 tablespoons of unsalted butter.

Add the panko breadcrumb mixture, 4 teaspoons of Old Bay seasoning, 1/2 teaspoon of table salt, and 1/2 teaspoon of ground cumin.

Cook, stirring frequently, until golden and crisp, about 3 to 4 minutes. Transfer to a bowl and wipe out the skillet.

Sauté the Crab and Corn

Melt the remaining 6 tablespoons of butter in the skillet over medium heat.

Add the shallots and minced garlic, cooking until softened, about 2 minutes.

If using, pour in the white wine to deglaze the skillet, scraping up any bits. Cook until almost evaporated, about 1 minute.

Stir in the corn, crab meat, and the remaining Old Bay seasoning. Cook until heated through and starting to sizzle, about 3 to 5 minutes.

Remove from heat and stir in the fresh lemon juice. Keep warm.

Cook the Linguine

Bring 4 quarts of water to a boil, season with a pinch of salt, and cook the linguine until al dente, about 8 to 10 minutes.

Reserve 1/2 cup of cooking water, then drain the pasta and return it to the pot.

Combine and Serve

Add the crab and corn mixture along with 1/4 cup of the reserved pasta water to the linguine. Toss to combine, adding more water if needed for a silky sauce.

Divide among serving bowls, sprinkle with the panko topping, and garnish with fresh parsley. Serve with lemon wedges on the side.

Print Pin

Crab & Corn Pasta

Crab & Corn Pasta with sweet corn, savory crab, and a hint of lemon, combined with al dente linguine and topped with crispy lemon-panko breadcrumbs. A light, flavorful summer dish.

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Ingredients

• ▢ 8 tablespoons 1 stick unsalted butter, divided
• ▢ 3/4 cup panko breadcrumbs mixed with 1 tablespoon finely grated lemon zest
• ▢ 4 teaspoons Old Bay seasoning
• ▢ 1/2 teaspoon table salt plus more for pasta water
• ▢ 1/2 cup finely chopped shallots about 2 medium
• ▢ 2 cloves garlic minced
• ▢ 1/2 teaspoon ground cumin
• ▢ 4 cups fresh corn kernels or thawed frozen corn
• ▢ 1.5 pounds lump crab meat picked over for shells
• ▢ 1/4 cup dry white wine optional, for deglazing
• ▢ 3 tablespoons fresh lemon juice plus lemon wedges for serving
• ▢ 12 ounces linguine
• ▢ 1/4 cup chopped fresh parsley

Instructions

• In a skillet over medium heat, melt 2 Tbsp butter. Add panko, lemon zest, ½ tsp Old Bay, salt, smoked paprika, and cook until golden, 3–4 mins. Transfer to a bowl.
• Melt 6 Tbsp butter in the same skillet. Add shallots and garlic, cook until softened, 2 mins. (Optional) Pour in wine, cook until nearly evaporated, 1 min.
• Stir in corn, crab, and remaining Old Bay. Cook until heated, 3–5 mins. Off heat, stir in lemon juice.
• Bring water to a boil, season with salt, cook linguine until al dente, 8–10 mins. Reserve ½ cup cooking water, drain pasta, return to pot.
• Add crab-corn mixture and reserved pasta water; toss. Divide among bowls, sprinkle with panko topping and parsley, serve with lemon wedges.