• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 pound penne (or spaghetti)
  • 8 ounces crabmeat (from fresh crab or packaged)
  • ¼ cup olive oil
  • 1 red pepper, chopped
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • ½ cup dry white wine
  • 3/4 cup fresh cream (Optional)
  • Salt, to taste
  • Ground white pepper, to taste
  • 2 tablespoons flat leaf parsley, finely chopped

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  1. If using live crab, cook the crab(s) in salted, boiling water for 15-20 minutes, depending on size. Cool and remove the meat from the shell. Clean and separate the crab meat to yield 8 ounces. (Note: A crab yields about 25% of its total weight in meat after shelling.)
  2. In a large skillet over medium heat, saute the pepper, carrot, onion, and celery in the olive oil until golden. Add the crab to the vegetables. After a few minutes, add the white wine and cook until it evaporates. Add the cream and salt and pepper. Cook for 5-10 minutes until slightly reduced. (If not adding cream, add a bit more olive oil, and 1/2 cup of the pasta water.)
  3. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain it and add to the crabmeat mixture. Mix in the parsley. Serve immediately.