Pasta with Lump Crab and Sweetcorn Recipe
Home » COOK » Recipes » Meat & Fish Recipes » Fish & Seafood Recipes » Shellfish Recipes »
Dive into a seafood lover’s paradise with this exquisite Penne Pasta with Lump Crab and Sweetcorn recipe, where succulent crab meat, vibrant sweetcorn, and a medley of aromatic flavors take center stage.
Whether you’re hosting an elegant dinner party or enjoying a cozy night in, this seafood pasta recipe will add an air of sophistication to any occasion.
Don’t have time for this recipe now? Tap the share icon in the bottom right of the screen, then tap the heart icon ♥ to save it for later!
Affiliate Disclosure
We have included affiliate links to products and services related to the topic of this post.
This post contains affiliate links, and we will be compensated if you purchase after clicking on those links.
As an Amazon Associate, I earn from qualifying purchases.
Read Our Full Disclosure and Privacy Policy
I know that readers like to skip to the recipe card, but I recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
Pasta with Lump Crab
If you’re looking for a new and exciting pasta dish for your dinner parties, look no further than this recipe for pasta with lump crab.
With its creamy coconut and white wine sauce, succulent crab meat, and sweetcorn, this dish is sure to leave your guests satisfied and impressed!
With each bite, they’ll savor the way the flavors intermingle and complement each other.
This dish is not only impressive in taste but also easy to make and quick (just 25 minutes), making it a great recipe for busy weeknights too.
When you’re ready to serve, take a moment to appreciate the beauty of bringing everything together.
The colorful mix of corn, crab, and pasta is a feast for the eyes, and the aroma of the dish is sure to make your guests’ mouths water.
For a complete meal, serve the crab pasta with some crusty bread and a refreshing salad.
So what are you waiting for? Give it a try, and let the flavors do the talking!
Reasons You’ll Love This Pasta with Lump Crab & Sweetcorn Recipe!
- Seafood Delight: Indulge in the luxurious taste of lump crab meat, elevating your pasta to new heights of flavor and texture.
- Fresh and Flavorful: The combination of sweetcorn, scallions, garlic, and chili flakes adds a burst of freshness and depth to the dish.
- Elegant and Impressive: Impress your guests with this restaurant-quality dish that showcases your culinary skills and appreciation for fine flavors.
- Versatile and Adaptable: Customize the recipe by adding your favorite seafood or incorporating seasonal ingredients for a personalized twist.
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, ingredients and equipment needed for this recipe, have been linked to Amazon, Amazon Fresh, or other stores if available online.
Ingredients Needed For Pasta with Lump Crab
- Fresh Produce – Green Onions (Scallions/Spring Onions), Garlic Corn Kernels (Fresh, Canned, or Frozen), Lemon, Parsley
- Lump Crab Meat – comes from the body of a crab and doesn’t break apart into mush when you mix it, making it perfect for this pasta recipe.
- Dairy – Butter, Parmesan
- Pantry – Extra Virgin Olive Oil, Sea Salt, Black Pepper
- Pasta – you can use any shaped pasta that you like; we used penne (tube) pasta.
- Crushed Red Chili Pepper Flakes
- White Wine – use a wine you enjoy drinking.
- Coconut Milk
- To Serve – Garden Salad and Fresh Crusty Bread
The complete list of ingredients with measurements is found on the recipe card at the end of this post.
No time to read now? Tap the buttons below to save the recipe to your Pinterest boards or Facebook page for later!
Equipment Needed For This Recipe
- Medium Saucepan
- Large Frying Pan or Skillet
- Sharp Knife
- Chopping/Cutting Board
- Rubber/Silicone Spatula – or you could use a Wooden Spoon if you prefer.
Recipes on The Purple Pumpkin Blog use cups and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American US customary, imperial, and metric measurements in my recipes. Please note that you can mix cup measurements with weighted measures, but never mix US customary/imperial (pounds, ounces, pints, etc.) with metric (kilograms, grams, liters, etc.).
More Recipes Using Seafood
One of the hero ingredients in this dish is seafood, so here are some more recipes using the same:
- Seafood Charcuterie Board
- Oven-Roasted Hot Honey Salmon Recipe
- Pan-Seared Swordfish with Carrot Ribbon Salad & Lemon Vinaigrette
How Do I Make Pasta with Lump Crab & Sweetcorn?
The printable recipe card with the full ingredients list and instructions can be found at the end of this post.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Step 1 – Cook Pasta: Cook the pasta al dente according to the package directions. Drain and keep warm.
Step 2 – Cook Aromatics: While the pasta is cooking, heat olive oil in a large pan over medium heat.
Add the scallions, garlic, chili flakes, and season to taste with salt and pepper.
Cook for 2-3 minutes, stirring occasionally until the garlic becomes fragrant.
Step 3 – Make Sauce: Add the corn, white wine, and coconut milk to the pan and simmer for 2-3 minutes until the corn is tender.
Step 4 – Add Crab: Add butter to the sauce, and once it is mostly melted, gently fold in the crab, taking care not to break it up too much.
Continue heating until the crab is heated through and the butter nicely coats everything.
Step 5 – Add Pasta: Add the pasta, lemon juice, Parmesan, and half of the parsley to the pan.
Stir gently to mix everything together, and adjust the seasoning if necessary.
Step 6 – Garnish & Serve: Garnish with the remaining parsley.
Serve with fresh crusty bread and a garden salad. Enjoy!
More Pasta Recipes
Looking for more pasta dishes to make? Check these recipes out next:
- Italian Pasta Puttanesca Recipe (with Anchovies, Olives and Capers)
- Creamy Chicken and Broccoli Alfredo Recipe in 30 Minutes
- Roasted Shrimp & Broccoli Penne Pasta
Recipe Tips
- If lump crab is not available, this dish is just as wonderful when made with lobster or shrimp.
Storing Leftovers & Freezing
- Storing Leftovers:
- To save leftovers of the Pasta with Lump Crab, store them in an airtight container in the refrigerator for up to 2-3 days.
- Reheat gently on the stovetop with a splash of water or additional sauce, if needed.
- Freezing Instructions:
- Not suitable for freezing.
- With all leftovers, ensure the food looks and smells okay before consuming.
- You can always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Standards Agency (UK) | Food Safety (USA).
Printable Pasta with Lump Crab Recipe Card
To save ink, any demonstration photos on the recipe card do not print.
Penne Pasta with Lump Crab and Sweetcorn
Ingredients
- 12 oz (350g) dry penne pasta
- 1 Tbsp olive oil
- 3 scallions (spring onions/green onions), thinly sliced
- 3 garlic cloves, minced
- ½ tsp red chili flakes
- Sea salt and black pepper, to taste
- 2 cups fresh or frozen corn kernels
- ½ cup white wine or vegetable stock
- ½ cup canned coconut milk
- 2 Tbsp butter
- 8 oz (225g) fresh crab lump meat
- ½ lemon, juiced
- ¼ cup parmesan cheese, freshly grated
- ½ cup parsley, roughly chopped, divided
To Serve, Optional
- Garden Salad
- Fresh Crusty Bread
Instructions
- Cook the pasta al dente according to the package directions. Drain and keep warm.
- While the pasta is cooking, heat olive oil in a large pan over medium heat. Add the scallions, garlic, chili flakes, and season to taste with salt and pepper. Cook for 2-3 minutes, stirring occasionally until the garlic becomes fragrant.
- Add the corn, white wine (or vegetable stock), and coconut milk to the pan and simmer for 2-3 minutes until the corn is tender.
- Add butter to the sauce, and once it is mostly melted, gently fold in the crab, taking care not to break it up too much. Continue heating until the crab is heated through and the butter nicely coats everything.
- Add the pasta, lemon juice, Parmesan, and half of the parsley to the pan. Stir gently to mix everything together, and adjust the seasoning if necessary.
- Garnish with the remaining parsley. Serve with fresh crusty bread and a garden salad. Enjoy!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 1181Total Fat: 30gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 276mgSodium: 1542mgCarbohydrates: 143gFiber: 10gSugar: 9gProtein: 79g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Dinner Party Menu Suggestions
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to create a menu for a dinner party or special meal:
- Appetizer: Garlic Parmesan Shrimp with Roasted Garlic Dip
- Soup: Spicy Sweet Corn Chowder with Chorizo
- Salad: Roasted Fennel and Grapefruit Salad with Citrus Vinaigrette
- Side Dish: Grilled Marinated Asparagus with Italian Gremolata
- Beverage: White Wine Melon Apple Sangria
- Dessert: Lemon Blueberry Bundt Cake
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.
