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.
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.