Bring a large pot of water to boil.

Once the water is boiling add a good amount of salt, water should be as salty as the ocean, and Add the pasta. 

• Cook pasta just short of al dente, about 10 minutes.


• Reserve at least 2 cups of the pasta water before draining the pasta in a strainer. If you have

Crab - you are going to want to start this after you dropped the pasta…

• In large pan over medium high heat melt butter and equal part olive oil.


• Add garlic and cook for 30 seconds, stirring constantly, until fragrant.


• Add Crab Stock, half of the lemon juice and red pepper flakes.


• Bring to boil and reduce to simmer and cook for 8 minutes.


• Add lump crab meat


• Then add hot spaghetti and stir to mix well.


• If you have a spider or long tongs you could simply take the pasta directly from the boiling pot to the pasta sauce.


• If the pasta is dry, Add 1/4 cup of reserved cooking liquid at a time to loosen up the pasta.


• Finally top with the other half of Lemon, Panko bread crumbs, the parsley, and Parmesan cheese if desired.