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Cook the pasta according to package instructions. When finished, drain and rinse with cold water. Set aside.
In a clean skillet over medium heat, melt the butter. Add the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
Whisk in the flour. Very slowly, whisk in the half and half. You want to just whisk in a small bit at a time, so that you can create a roux. I like to eyeball about 2 tablespoons at a time, only adding more half and half after what you just added is absorbed, going quicker the more you add.
Once you have whisked in all of the half and half bring the dish to a low simmer. Stir in the Parmesan cheese, melting it to combine. Then stir in the tarragon, lemon zest, kosher salt, and black pepper. Taste and adjust seasonings as needed.
Stir in the pasta and lump crab meat. Add a splash more half and half if it is too thick. Top with fresh parsley and enjoy.