Crispy Old Bay Crab Gnocchi in Garlic Butter

Golden pan-seared gnocchi meet sweet jumbo lump crab in a sizzling Old Bay garlic herb lemon butter. This is coastal comfort at its finest—ready in just 15 minutes, with crispy edges, tender pillows of potato, and a buttery, spiced sauce that tastes like a Chesapeake summer.

The key is letting the gnocchi get a good crust before tossing them with the warm crab butter, so every bite has both crunch and silkiness. It's an easy weeknight dinner that feels special enough for company.

This recipe brings together two beloved coastal ingredients: pillowy potato gnocchi and sweet jumbo lump crab meat. The gnocchi are pan-seared until golden and crisp, then tossed in a quick garlic butter infused with Old Bay seasoning and fresh lemon.

The result is a dish that's at once indulgent and bright, with a satisfying contrast of textures. In just a few minutes, you can have a restaurant-quality seafood dinner that celebrates the flavors of the Chesapeake Bay. Serve it as a main course with a simple green salad, or as a luxurious side dish.

Ingredients

Why this recipe works

The method here is all about building layers of flavor and texture. First, the gnocchi are boiled just until they float, then pan-seared in a hot skillet.

This creates a crisp, golden exterior while keeping the inside tender and pillowy. The high heat also adds a subtle nuttiness to the potato pasta, which pairs beautifully with the rich butter sauce.

The crab butter is made separately, allowing the delicate crab meat to warm gently without overcooking. Old Bay seasoning brings a complex blend of celery salt, paprika, and spices that echoes the Chesapeake Bay, while lemon juice cuts through the richness.

The final toss with pasta water emulsifies the butter into a silky sauce that clings to every gnocchi and crab piece.

Notes and substitutions

Jumbo lump crab meat is the star here—it's sweet, tender, and comes in large, pristine chunks. If you can't find jumbo lump, lump crab meat works too, but avoid flaked crab, as it will break apart in the sauce. Look for crab meat that is pasteurized and sold refrigerated; it's already cooked, so you only need to warm it through.

Gnocchi are available in the pasta aisle, either shelf-stable or refrigerated. For the best texture, choose potato gnocchi. If you have time, you can make your own, but store-bought is perfectly fine. The key is to not overcook them during the boiling step, as they will continue to cook when crisped in the skillet.

• salted butter: Unsalted butter plus a pinch of flaky sea salt works too; add salt to taste.
• Old Bay seasoning: Use a mix of celery salt, paprika, black pepper, and cayenne for a similar Chesapeake-style spice.
• jumbo lump crab meat: Lump crab or even canned crab (drained) can be used; reduce the amount if using canned to avoid excess liquid.
• gnocchi: Potato gnocchi is classic, but whole-wheat or gluten-free gnocchi work as well.

Equipment

• Large skillet
• Wooden spoon or spatula
• Measuring spoons
• Citrus juicer
• Chef's knife
• Cutting board