Crispy Old Bay Crab Gnocchi in Garlic Butter Tips, FAQ & printable recipe

Tips for success

For the crispiest gnocchi, make sure they are thoroughly drained before adding them to the skillet. Any excess water will cause them to steam instead of sear.

Also, use a large enough skillet so the gnocchi are in a single layer—crowding the pan lowers the temperature and prevents browning.

If you prefer a spicier kick, add a pinch of cayenne or a dash of hot sauce along with the Old Bay.

For a richer sauce, you can stir in a tablespoon of cream at the end, though the pasta water already creates a silky emulsion. And always taste before serving—you may want an extra squeeze of lemon to balance the richness.

Variations

• Spicy Cajun Crab Gnocchi: Replace Old Bay with Cajun seasoning for a spicier, more robust flavor. Add a pinch of cayenne and a splash of hot sauce to the butter. Garnish with sliced green onions instead of chives.
• Lemon Herb Crab Gnocchi: Omit the Old Bay and instead add 1 teaspoon of dried thyme and 1/2 teaspoon of dried oregano to the butter. Increase the lemon juice to 1 1/2 lemons for a brighter, herbaceous version.
• Shrimp and Gnocchi Scampi: Swap the crab for 250 grams of peeled, deveined shrimp, cut into bite-sized pieces. Cook the shrimp in the butter until pink and opaque, about 3 minutes, before adding the gnocchi.
• Creamy Crab Gnocchi: Stir in 2 tablespoons of heavy cream along with the pasta water to create a richer, creamier sauce. Reduce the lemon juice to half a lemon to balance the added richness.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Freezer

Freezing is not recommended, as the gnocchi will become mushy and the crab may lose its delicate texture.

Reheat

Reheat in a skillet over medium-low heat with a splash of water or butter, stirring gently until warmed through.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The gnocchi will soften as they sit, so reheat gently in a skillet over medium-low heat with a splash of water or butter to revive the sauce. Avoid microwaving, as it can make the gnocchi rubbery.

You can prepare the crab butter ahead of time: melt the butter, add garlic, Old Bay, and lemon juice, then gently fold in the crab.

Store it in the refrigerator for up to 1 day. When ready to serve, reheat the butter mixture in a skillet over low heat, then proceed with crisping the gnocchi and tossing.

Serving ideas

Serve the crab gnocchi immediately as a main course with a crisp green salad dressed in a simple vinaigrette. The bright acidity of the salad complements the rich, buttery sauce. A glass of chilled white wine, such as Sauvignon Blanc or Pinot Grigio, would also pair beautifully.

For a more substantial meal, serve the gnocchi alongside sautéed asparagus or roasted broccoli.

The dish also works well as a hearty appetizer for a dinner party—divide it among small plates and garnish with extra chives and lemon wedges. The contrast of crispy gnocchi and sweet crab is sure to impress.

Frequently asked questions

Recipe card

Crispy Old Bay Crab Gnocchi in Garlic Butter

Prep 5 minCook 10 minTotal 15 minServes 2

Ingredients

• 65 grams salted butter
• 5 cloves garlic, minced
• 1 1/2 teaspoons Old Bay seasoning
• 1 lemon, juiced
• 250 grams jumbo lump crab meat
• 500 grams gnocchi
• 40 milliliters pasta water
• Fresh chives, snipped, for serving
• Lemon wedges, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, crustaceans, milk

Estimated nutrition per serving

Calories

640

Protein

26 g

Carbohydrates

58 g

Fat

34 g

Automatic estimate from the ingredient list, not laboratory-verified.