Crab Corn Pasta
This crab corn pasta is buttery and bright, with sweet corn and tender crab tossed in a lemony, garlicky sauce. Crispy Old Bay–seasoned breadcrumbs add a savory crunch over silky linguine.
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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.