Horiztonal close-up of Mary Berg's Creamy Lemony Crab Pasta, as seen on Mary Makes It Easy S2
Recipe courtesy of Mary Berg

Creamy Lemony Crab Pasta

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
When life gives you lemons, make this deliciously creamy seafood pasta for dinner.





  1. For the pasta: 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. Meanwhile, in a large bowl, whisk together the egg yolks, sesame oil, Pecorino, lemon zest, lemon juice, parsley and oregano if using. Season with salt and plenty of black pepper and set aside.
  3. For the topping: In a high-sided sauté pan, melt the butter in the sesame oil over medium heat. Add the panko, sesame seeds, red pepper flakes and salt. Stirring frequently, toast the mixture until golden brown and nutty smelling, about 2 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 1 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 1/2 cup of the cooking liquid into the egg mixture to loosen it, 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 black pepper.