Crab Pasta Bake

The scent is what gets me first… buttery cheese melting just a little too much, little wisps of garlic in the air (the kind that makes you breathe deeper without realizing), and that faint sweetness from crab that reminds me a bit of Sunday lunches with my grandparents. This crab pasta bake isn’t fussy – it’s humble in the best way – but the flavors bloom when they hit the heat. A golden crust on top, soft, creamy pasta beneath, and every forkful somehow warmer than the last. It’s the kind of dish you want to sit with slowly, not rush, even if it only took 30 minutes in the kitchen.

Why You’ll Crave It

• That perfect creamy-crunchy contrast – soft corners, crisp top, all the good textures
• The crab gives it this gentle brininess, not too strong, just there enough to feel special
• Comes together fast, with no complicated steps – just layer, stir, and bake
• Makes any dinner feel a bit like a dinner party, even if it’s just Tuesday night
• Comfort food, yes – but with a quiet, coastal elegance that somehow feels… soothing

The first time I made this, I intended to eat one serving and freeze the rest… but I didn’t even make it to the fridge. I just stood at the counter with a fork, eating bite after bite.

What You’ll Need

• Pasta (250g): short shapes like fusilli or penne – they trap the sauce beautifully, almost greedy with it
• Fresh crab meat (200g): sweet and delicate – if it smells faintly like the ocean, you’ve got a good one
• Heavy cream (200ml): cold from the fridge is fine – it thickens as it bakes so don’t worry
• Cheese, grated (100g): cheddar for richness, or a little Gruyère if you’re feeling indulgent
• 2 garlic cloves: finely chopped or crushed – not too much, just enough to warm the base flavor
• Salt & pepper: a pinch here, a twist there – taste as you go
• Olive oil (1 tbsp): for sautéing the garlic – adds a lovely roundness to the base flavor
• Fresh parsley: chopped, for a bright pop at the end – don’t skip it, honestly

Easy How-To

Start with the Boil

Bring a big pot of water to boil – salt it a little more than you think you need (the pasta needs it). Toss in your pasta, stir once or twice, and cook til it’s just al dente. Try not to overcook – it’ll finish softening in the oven. Save about half a mug of the starchy water before draining. Always, always useful.

While That’s Going…

In a wide pan, warm your olive oil over gentle heat, then toss in the garlic. Let it sizzle quietly, not brown – just fragrant. Stir in the cream here, a few grinds of black pepper, and taste. It should feel soft and round, not too heavy. If it’s too thick, you can always thin it with a bit of the pasta water later.

Crab Meets Pasta

Combine your cooked pasta, warm cream mixture, and crab meat in a big mixing bowl or directly in your baking dish if it fits. Be gentle – crab doesn’t like being squashed – but make sure it’s fully coated. Season again… just a pinch more salt maybe?

Layer and Top

Spoon everything into your baking dish – I use a ceramic one but glass is fine. Spread it fairly evenly, leveling the top a little with the back of a spoon. Then comes the cheese – don’t be shy. That bubbly top is part of the joy.

Bake It Beautiful

Slide it into your preheated oven at 200°C (that’s about 400°F) for 15-20 minutes. You’ll smell it before it’s done – the cheese melts, browns at the edges, and the sides start to bubble a little.

Let It Sit (Just a Bit)

Once golden and lovely, take it out and let it rest for 5 minutes. I know it’s difficult, but the flavors settle, and you’ll get cleaner scoops. Scatter chopped parsley over the top right before serving for that little flicker of freshness.

Good to Know

• Use two forks to gently shred crab if it clumps – never mash it
• If your cheese burns too fast, loosely tent foil over it halfway through baking
• Reheats well, but add a splash of milk when warming to keep it smooth and not claggy

Serving Ideas

• With a lemony arugula salad – something crisp to cut the richness
• A glass of white wine (cold, dry, maybe something coastal like a Vermentino) pairs beautifully
• Add steamed asparagus or thin green beans on the side if you’re feeling a little more wholesome

Top Tricks

• Add a tiny squeeze of lemon into the cream if it feels too heavy – it brightens it right up
• Mix a spoonful of breadcrumbs with the cheese topping for extra crunch if you like texture
• Leftovers? Mash them into a baking ramekin with a little fresh cheese for single-serving lunches

Frequently Asked Questions

Can I use canned crab?

You can – I often do when fresh isn’t available. Just be sure to drain it well and give it a gentle squeeze to remove extra moisture. And choose wild lump crab if you can – the flavor’s noticeably sweeter.

What size dish should I use?

A medium baking dish – roughly 20×30 cm (or about 8×12 inches) works well. You want the filling to sit about 1.5 inches thick inside for even cooking and that perfect cheese crust.

Can I freeze it?

Yes. Let it cool fully, wrap it tightly, and freeze in portions. Reheat covered at 180°C until warmed through. I like to add a handful of fresh cheese before reheating – just to give it a second life.

Is it okay to prep it in advance?

Definitely. Assemble everything up to the baking step, cover well, and refrigerate. You can bake it straight from the fridge – just add 5-10 minutes to the cooking time.

What can I use instead of cream?

Full-fat milk with a spoonful of mascarpone or cream cheese stirred in works nicely. It won’t be quite as rich, but it still gives a lovely, cozy texture.