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Creamy lemony crab pasta

When life gives you lemons, make this deliciously creamy seafood pasta for dinner. 



  • Kosher salt
  • 350 g dry spaghetti
  • 4 egg yolks
  • 2 teaspoons toasted sesame oil
  • 1/2 cup (40 g) finely grated Pecorino cheese
  • 1 lemon, zested and juiced
  • 2 tablespoons finely chopped parsley
  • 1 teaspoon finely chopped oregano, optional
  • Freshly ground black pepper
  • 227 g cooked crab meat
  • 2 teaspoons unsalted butter
  • 2 teaspoons toasted sesame oil
  • 1/4 cup (15 g) panko
  • 1 tablespoon sesame seeds
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh oregano or parsley


  1. Bring a large pot of salted water to a boil over high heat and cook the spaghetti according to the package directions until al dente.
  2. In a large bowl, whisk together the egg yolks, sesame oil, Pecorino, lemon zest, lemon juice, parsley, and oregano, if used. Season with salt and plenty of pepper and set aside.
  3. In a high-sided sauté pan, mix the topping with butter and sesame oil over medium heat. Add the panko, sesame seeds, crushed red pepper flakes, and salt. Stirring frequently, toast the mixture until golden brown and nutty smelling, about two minutes. Stir in the herbs, transfer to a small bowl, and set aside.
  4. When the pasta is cooked, turn off the heat and reserve about one cup of the starchy cooking liquid. Using tongs, transfer the pasta to the sauté pan along with the crab meat (alternatively, drain the pasta in a colander and add to the pan). Whisk about ½ cup of the cooking liquid into the egg mixture to loosen, then pour onto the pasta. Quickly stir together, adding more of the reserved liquid as needed until the pasta is coated. 
  5. Plate the pasta and serve immediately topped with the crunchy topping and more freshly ground black pepper. Enjoy! 

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