Spaghetti with Crab and Cream Sauce

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Cook the spaghetti in enough salted water. Cut the spring onions into fine rings and squeeze the lemon. Heat olive oil in a pan, briefly fry a peeled (whole) clove of garlic and one or two crushed peperoncinos. Add the spring onions and fry, just keep the very dark green rings for later. Fish out the garlic clove again when it is yellowish-brown, it should not become too dark. Deglaze the crabs with the brine, then stir in the cream and lemon juice and bring to the boil. Season to taste with salt and pepper. Add the shrimps just before serving and only heat them briefly in the sauce. Mix the pasta with the sauce and garnish with the remaining onion rolls and some basil leaves.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.