Crab Cake Spaghetti

Crab cake spaghetti: Silky strands of spaghetti noodles tossed with jumbo lump crab meat, plenty of old bay seasoning, red pepper, panko breadcrumbs and onion.

Course Main Course

Cuisine American

Keyword crab pasta, crab spaghetti, seafood pasta

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 514kcal

Author Nicole

Cost $25

Equipment

Skillet

Ingredients

3 1/2 tbsp unsalted butter, divided
3/4 cup panko breadcrumbs
3/4 tsp kosher salt, divided
3 large garlic clove, divided
3/4 cup finely diced red bell pepper
3/4 cup finely diced yellow onion
1/2 cup finely diced celery
1/2 cup dry white wine
2 1/2 tsp old bay seasoning
3/4 lb spaghetti
6 oz jump lump crab
1/4 cup chopped parsley

Instructions

Heat a large skillet to a medium heat. Add 1 1/2 tbsp butter. Once butter has melted, add garlic. Saute for 1 minute until slightly softened. Add breadcrumbs and 1/4 tsp salt. Stir breadcrumbs to coat in butter and garlic. Toast until golden brown and crispy, about 2-3 minutes. Remove from the pan and set aside.
Bring a large pot of water to a rolling boil. Season with salt. It should taste like sea water. Add spaghetti. Cook until aldente. Reserve pasta water.
Wipe pan clean. Add remaining butter to the bottom the pan. Once the butter melts, add onion, red pepper, celery, remaining garlic, and 1/4 tsp salt. Sauté until vegetables are softened, but still have a slight bite, about 5 minutes.
Add white wine, simmer until reduced by half. Add old bay and remaining salt. Use tongs to transfer spaghetti to the mixture. Reduce heat to low and toss the noodles with the vegetables. Make sure to reserve pasta water.
Add crab meat, parsley, and half of the panko. Gently toss. If needed, add pasta water to loosen the sauce up. Season to taste with salt and pepper,

Nutrition