Crispy Old Bay Crab Gnocchi in Garlic Butter Step-by-step instructions

Before you start

Before starting, measure all ingredients and have them ready: the butter, minced garlic, Old Bay, lemon juice, crab meat, and gnocchi. Bring a large pot of salted water to a boil for the gnocchi.

Have a measuring cup ready to reserve the pasta water. Set a large skillet nearby. The entire dish comes together quickly, so having everything prepped ensures a smooth cooking process.

Instructions

Make the Crab Butter

1. 1Melt the Crab Butter
   In a large skillet over medium heat, melt the salted butter. Add the minced garlic and cook, stirring, until fragrant but not browned, about 1 minute. Stir in the Old Bay seasoning and lemon juice, then gently fold in the jumbo lump crab meat. Cook just until the crab is warmed through, about 2 minutes. Remove the skillet from the heat and set aside.
   Look for The butter is foamy and the garlic smells fragrant; the crab is just warmed, not tough.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Keep the heat moderate to avoid browning the garlic, which would turn bitter.
2. 2Prepare the Gnocchi
   Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions, usually 2 to 3 minutes, until they float to the surface. Reserve 40 milliliters (about 2 1/2 tablespoons) of the pasta water, then drain the gnocchi well.
   Look for The gnocchi float to the top and look slightly puffed.
   Tip Do not overcook; they will crisp in the skillet.

The butter is melted and foamy, the garlic is fragrant but not browned, and the Old Bay has turned the butter a warm amber color.

The crab is gently warmed through, and the lemon juice has brightened the mixture. The skillet is set aside, and the kitchen smells of garlic, spice, and seafood.

Crisp and Toss

3. 3Crisp the Gnocchi
   Heat a large skillet over medium-high heat and add a drizzle of oil or extra butter. Add the drained gnocchi in a single layer and cook without moving them too often, until golden and crisp on the bottom, about 3 to 4 minutes. Turn the gnocchi to crisp the other side, if desired.
   Look for The gnocchi are golden-brown and crisp on the outside, tender inside.
   Tip Resist stirring constantly; let them develop a crust.
4. 4Toss with Crab Butter
   Reduce the heat to low and pour the crab butter mixture over the crispy gnocchi. Add the reserved pasta water and toss gently for about 60 seconds, until the sauce coats the gnocchi and the crab is evenly distributed. The pasta water helps the butter emulsify into a silky sauce.
   Look for The sauce is glossy and clings to the gnocchi; the crab is warmed through.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Toss gently to keep the crab lumps intact.

The gnocchi have a golden-brown crust and are crisp to the touch. When tossed with the crab butter and pasta water, the sauce becomes glossy and coats each piece. The crab is evenly distributed, and the mixture is steaming and fragrant. The gnocchi are tender inside, and the crab is warm.

Finish and Serve

5. 5Garnish and Serve
   Remove the skillet from the heat. Sprinkle with fresh snipped chives and serve immediately with lemon wedges on the side. The lemon adds a bright finish—squeeze over the top just before eating.
   Look for The chives add a fresh green contrast; the lemon wedges are ready to brighten each bite.
   Tip Serve right away to keep the gnocchi crispy.

The dish is garnished with fresh chives and lemon wedges. The chives add a fresh, oniony note, and the lemon wedges are ready to squeeze over the top. The gnocchi are still crisp, and the sauce is rich and buttery. The dish looks vibrant and inviting, ready to be served immediately.

Common mistakes

One common mistake is overcooking the gnocchi during the boiling step, which makes them mushy and difficult to crisp. Another is stirring them too often in the skillet—let them sit to develop a golden crust.

Also, avoid cooking the garlic over high heat, as it can burn and turn bitter. Finally, be gentle when tossing the crab into the sauce; aggressive stirring will break the delicate lumps into small pieces.

How to tell it’s done

The dish is done when the gnocchi are golden and crisp on the outside and tender inside, and the crab is warmed through. The sauce should be glossy and coat the gnocchi without being watery.

If using a thermometer, the crab should reach 145°F (63°C) to ensure it's heated properly. The butter sauce will look emulsified, not separated, and the Old Bay will have infused the butter with a warm, spicy aroma.

• Shellfish: 145°F (63°C) in the thickest part