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Lump Crab and Corn Penne

Lump Crab and Corn Penne

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  • Author: wellness sleuth
  • Total Time: 25 minutes
  • Yield: 4 servings


Lump crab and corn penne is a delightful fusion of flavors that brings together the sweetness of the corn and the delicate taste of crab with the comforting texture of penne pasta. This dish is perfect for those who appreciate the luxurious taste of crab and are looking for a unique way to enjoy it.


12 oz. dry penne pasta
1 T. olive oil
3 scallions, thinly sliced
3 garlic cloves, minced
½ t. red chili flakes

Sea salt and black pepper, to taste
2 c. fresh or frozen corn kernels
½ c. white wine
½ c. canned coconut milk
2 T. butter
8 oz. fresh crab lump meat
½ lemon, juiced
¼ c. parmesan cheese, freshly grated
½ c. parsley, roughly chopped, divided

Serve with Garden Salad and Fresh Crusty Bread


  1. Bring a large pot of generously salted water to a boil. Prepare penne al dente according to package instructions. Drain and keep warm.

  2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add scallions, garlic, and chili flakes. Season with salt and pepper, to taste. Cook, stirring occasionally, until the garlic becomes fragrant, 2-3 minutes. 

  3. Add corn, white wine, and coconut milk; simmer 2-3 minutes until the corn is tender.

  4. Add butter. Once butter is mostly melted, gently fold in crab taking care not to break it up too much. Continue heating until the crab is heated through and the butter nicely coats everything. 

  5. Add the penne, lemon juice, parmesan and half the parsley to the skillet. Toss gently to mix. Taste and adjust seasoning if necessary. Serve with fresh crusty bread and a nice garden salad.

  6. Garnish with remaining parsley and enjoy.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
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