Stuff You’ll Need
- 8 Tbsp (1 stick) unsalted butter, divided
- ¾ cup panko breadcrumbs mixed with 1 Tbsp finely grated lemon zest
- 4½ tsp Old Bay seasoning
- ½ tsp kosher salt (or ¼ tsp table salt), plus more for pasta water
- ½ cup thinly sliced shallots (about 2 medium)
- 2 garlic cloves, thinly sliced
- ¼ tsp smoked paprika
- 4 ears fresh corn, kernels removed (about 3 cups)
- 1 lb lump crab meat, picked over for shells
- ¼ cup dry white wine (optional, for deglazing)
- 3 Tbsp fresh lemon juice, plus lemon wedges for serving
- 12 oz linguine (about 340 g)
- ¼ cup chopped parsley
Stuff to Know Before Cooking
Fresh lump crab is best; if unavailable, use refrigerated pasteurized crab. Thaw 3 cups corn if frozen—no change in cooking times.
Reserve pasta cooking water to loosen the sauce if needed.
Prepare the Panko Topping
In a 12″ nonstick skillet over medium heat, melt 2 Tbsp unsalted butter.
Add ¾ cup panko breadcrumbs mixed with 1 Tbsp finely grated lemon zest, ½ tsp Old Bay seasoning, ¼ tsp kosher salt, and ¼ tsp smoked paprika.
Cook, stirring often, until golden and crisp, 3–4 minutes. Transfer to a bowl and wipe out the skillet.
Cook the Crab and Corn
Melt the remaining 6 Tbsp butter in the skillet over medium heat. Add ½ cup thinly sliced shallots and 2 garlic cloves, cooking until softened, about 2 minutes.
(Optional) Pour in ¼ cup dry white wine to deglaze, scraping up any bits, and cook until nearly evaporated, about 1 minute.
Stir in 3 cups corn kernels, 1 lb lump crab meat, and the remaining 4 tsp Old Bay. Cook until heated through and beginning to sizzle, 3–5 minutes.
Off heat, stir in 3 Tbsp fresh lemon juice; keep warm.
Cook the Pasta
Bring 4 qt water to a boil, season with a pinch of salt, and cook 12 oz linguine until al dente, 8–10 minutes. Reserve ½ cup cooking water, drain, and return pasta to the pot.
Assemble the Dish
Add the crab–corn mixture and ¼ cup reserved pasta water to the linguine; toss to combine, adding more water if needed for a silky sauce.
Divide among bowls, sprinkle each with the panko topping and ¼ cup chopped fresh basil, and serve with lemon wedges.
Crab Corn Pasta
Ingredients
- 8 Tbsp 1 stick unsalted butter, divided
- ¾ cup panko breadcrumbs mixed with 1 Tbsp finely grated lemon zest
- 4½ tsp Old Bay seasoning
- ½ tsp kosher salt or ¼ tsp table salt, plus more for pasta water
- ½ cup thinly sliced shallots about 2 medium
- 2 garlic cloves thinly sliced
- ¼ tsp smoked paprika
- 4 ears fresh corn kernels removed (about 3 cups)
- 1 lb lump crab meat picked over for shells
- ¼ cup dry white wine optional, for deglazing
- 3 Tbsp fresh lemon juice plus lemon wedges for serving
- 12 oz linguine about 340 g
- ¼ cup chopped fresh parsley
Instructions
- Melt 2 Tbsp butter; toast panko with lemon zest, Old Bay, salt, and paprika until crisp, 3–4 min.
- Melt remaining butter; sauté shallots and garlic 2 min; deglaze with wine 1 min; add corn, crab, and Old Bay—cook 3–5 min; stir in lemon juice.
- Cook linguine until al dente, 8–10 min; reserve ½ cup water.
- Toss pasta with crab–corn mix and pasta water; top with chopped parsley.
- Sprinkle with panko topping and serve with lemon wedges.
