Name: Crab and Corn Pasta
Total time: 45 min
Ingredients: 8 tablespoons unsalted butter , divided; ¾ cup panko bread crumbs; 4½ teaspoon Old Bay seasoning , divided; 1/4 teaspoon table salt , plus salt for cooking pasta; ½ cup thinly sliced shallots; 2 garlic cloves , sliced thin; 4 ears corn , kernels cut from cobs (3 cups); 1 pound lump crabmeat , picked over for shells; 3 tablespoons lemon juice , plus lemon wedges for serving; 12 ounces linguine; ¼ cup chopped fresh parsley

Why This Recipe Works

For a luxurious dinner fast enough to turn any weeknight into a special occasion, we paired sweet, fresh crab and crisp, juicy corn kernels with a buttery, lemony tangle of linguine. To start, we got out a large skillet and browned panko bread crumbs in butter with Old Bay seasoning, a classic pairing with crab. These crumbs would make for a crispy topping to add textural appeal to the silky pasta. Then we melted a good knob of butter in the same skillet; softened some shallots and garlic in it; stirred in a heap of crab and corn plus more Old Bay; and cooked it all together just until it began to sizzle, taking care not to overcook the prized crabmeat. A squeeze of fresh lemon juice balanced the richness of the sauce. Finally, we tossed al dente linguine together with the buttery crab and corn mixture and sprinkled on the bread crumbs along with a fistful of fresh parsley for beauty and fresh herbal vibrancy.

Before You Begin

We recommend fresh crabmeat for this dish. However, if you can't find fresh, refrigerated pasteurized crab is the next best option. Three cups of thawed frozen corn can be substituted for the fresh corn; you do not need to adjust the cooking time if using frozen corn.

Instructions

Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Add panko, ½ teaspoon Old Bay, and ¼ teaspoon salt and cook, stirring frequently, until golden brown, 2 to 5 minutes; transfer to bowl and set aside. Wipe skillet clean with paper towels.

Melt remaining 6 tablespoons butter in now-empty skillet over medium heat. Add shallots and garlic and cook until shallots are softened, about 3 minutes. Add corn, crab, and remaining 4 teaspoons Old Bay and cook until warmed through and beginning to sizzle, 3 to 5 minutes. Off heat, stir in lemon juice. Cover to keep warm while making pasta.

Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot.

Add crab mixture and ¼ cup reserved cooking water to pasta and toss to combine. Adjust consistency with additional cooking water as needed. Transfer pasta to individual bowls. Sprinkle with panko mixture and parsley and serve with lemon wedges.