Three years ago, I was attending a legal conference in Baltimore. My colleagues and I ate dinner at a restaurant in the Fell’s Point neighborhood. I can’t remember the name of the restaurant, but I certainly remember the dish that I ordered, the most delicious spicy crab spaghetti. Not to be dramatic, but I’ve thought about this dish once a week ever since.

Living in Kansas City means fresh seafood isn’t exactly on every corner, so I finally decided to recreate this dish using tinned lump crab meat based on a recommendation from a Tik Tok follower. And honestly? It turned out incredible. Listen, it was no where near something that you could order on the East Coast, but it was a really good at-home recreation, and it’s something that I’ll be making again for years to come.

Why I Love This Recipe

This is one of those dishes that looks fancy but comes together in under 30 minutes. The spicy tomato-garlic sauce clings perfectly to the spaghetti, and the crab adds a subtle sweetness. It’s also proof that you don’t need to live near the ocean to make a great seafood pasta.

Quick FAQ

Can I use fresh crab instead?

Sure! If you have access to it, it’ll taste amazing. But tinned lump crab works just as well for everyday cooking.

Can I make it less spicy?

Definitely. Just cut the Calabrian chili in half or skip them altogether.

Does it reheat well?

It’s best fresh, but you can reheat it gently on the stove with a splash of water or olive oil.

Pro tip: drizzle an infused olive oil on top (like this jalapeno olive oil from Brightland!) for extra flavor.

Print Recipe

Spicy Crab Spaghetti

This spicy crab spaghetti is a quick and flavorful pasta dish made with sweet lump crab meat, garlic, crushed red pepper, and a simple tomato-based sauce. It's the perfect weeknight dinner that feels restaurant-worthy but comes together in under 30 minutes. This spicy seafood pasta pairs perfectly with a glass of wine and is easy enough for a cozy date night or a dinner with friends.

Prep Time15

Cook Time11

Course: Main Course

Cuisine: Italian

Keyword: Pasta, Pasta Bake, Quick Dinner, Quick Recipes, Seafood, Spaghetti

Servings: 6

Ingredients

4 cloves Garlic roughly chopped
1 Medium Shallot sliced
½ Lemon juiced
½ cup Dry White Wine e.g. Pinot Grigio, Sauvignon Blanc, Dry Reisling
1 tbsp Calabrian Chillis add to taste (i.e. more chills = more spice)
15 oz Can of Crushed Tomatoes
2 tbsp Salted Butter
1 lb Lump Crab Meat
1 Jalapeno sliced
1 box Spaghetti Noodles
Day Old Bread
½ cup Grated Parmesan
2 tbsp olive oil extra virgin
Salt and Pepper to taste

Instructions

Crumble your stale bread into tiny crumbs on a sheet pan lined with parchment paper and oil, top with the parmesan and oilive oil, bake in the oven at 375℉ for 15 minutes.
While your breadcrumbs bake, saute the garlic and shallot in olive oil for 2-3 minutes, then add in your Calabrian chilis and saute another minute.
Pour in the wine and saute for 2 minutes, then add in your tomatoes and lemon juice and stir to combine, let simmer for 10-15 minutes.
While the sauce simmers, boil your pasta in a pot of salted water per the instructions on the box, reserve ½ cup of pasta water when it's done cooking.
Add your pasta and pasta water into your sauce, stir to combine.
Add in the lump crab meat and stir to combine so that the crab meat can heat up a little bit (you don't want to get it too hot, it's already cooked), then remove from heat.
Serve and top with breadcrumbs and jalapeno slices.
For extra flavor, I drizzled a little jalapeno-flavored olive oil on top.