Cajun Crab Spaghetti is rich and creamy with a touch of heat from Cajun spices and layered with plenty of Dungeness crab.
If you love classic alfredo and don’t mind the heat this dish is for you. I take my easy everyday alfredo, blend in Cajun spices and add my favorite Dungeness crab. This is a total fusion of my travels and combines the Pacific Northwest with Nola flavor.
Ingredients in Cajun Crab Spaghetti
- Crab – Dungeness crab is my favorite, but you can use your local crab.
- Spaghetti – Fresh spaghetti is best to absorb the sauce.
- Cajun seasoning – Use your favorite Cajun seasoning.
- Heavy cream – No substitutes here.
- Parmesan cheese – Freshly grated parmesan cheese.
- Butter – Real butter.
- Lemon – For serving.
Related Recipes
If you love Cajun flavors be sure to check these out. Cajun Shrimp & Corn Cake with Chipotle Cream celebrates the south with smoky spices and a burst of flavor from corn and peppers. Red Beans and Rice is a slow cooked classic made with leftover ham bone, the holy trinity and signature spices served over white rice. Seafood Gumbo is rich and flavorful from creating a dark roux and adding crab, shrimp and spicy andouille sausage.
Cajun Crab Spaghetti
Ingredients
- 1/2 cup butter
- 1 cup heavy cream
- 1 tbsp Cajun seasoning
- 2 cups parmesan cheese grated (plus more for serving)
- 1 pound Dungeness crab shelled
- 4 servings fresh spaghetti
- 1 ladel pasta water
- 1 lemon sliced for serving
Fresh spaghetti
- 2 cups flour
- 3 large eggs
- 1/2 tsp salt
- 1/2 tbsp olive oil
Instructions
- In a large pan, melt butter over medium heat. Add heavy cream and Cajun seasoning. Stir in grated parmesan cheese and crab. Fold in fresh cooked spaghetti. Add about 1 ladle of pasta water to loosen the sauce and ensure it's creamy. Serve right away with fresh lemon and more grated parmesan.
Fresh Spaghetti
- Combine flour, eggs, salt and olive oil in a stand mixer. Mix on medium speed until a ball is formed, pushing excess flour on bowl sides into middle as needed. Continue on medium speed for about 10 minutes until a smooth ball is formed.
- Place ball in plastic wrap and refrigerate for at least 15 minutes before rolling out. Divide dough into 4 equal portions, flatten each with hand (enough to fit through your pasta roller) Flour each portion. Send one portion through starting on lowest setting and work through each setting, trying to maintain a nice rectangular shape. Flour generously, then run pasta sheet through the spaghetti setting, and twirl into a nice nest or hang to keep separated until ready to cook. Repeat with remaining portions.
- Bring a pot of salted water to a boil. Boil for about 1-2 minutes. Reserve some pasta water for sauce.
