Spicy Crab and Corn Pasta Recipe (2024)

In my many years of pasta and seafood paring the amount of cheese called for here is exactly the right amount to enhance the whole dish. I will be adding it when I make this dish over the weekend. I get so cross with the number of critics who post comments about recipes before trying them.

Fresh corn should never be cooked longer than a minute. It should retain some crunch. Do the butter and wine, add corn along with the pasta water, followed by the crab and parsley. For a flavor boost, try making a corn broth from your leftover corn cobs. I store mine in a freezer until I’ve got about 18. Then I simmer in a big pot of water for hours, strain out all the bits and reduce the broth until it’s like a nectar. The aroma! It makes an amazing base for seafood dishes and corn soups.

This is a pretty tame "spicy" crab/corn pasta dish. Abd pul-eeze, no parmesan over the crab, At $50 a pound, don't do anything to take away the crab's inherent sweetness.

I think it sounds dee-lightful,thank you NYT for continuing to bring us wonderful and creative recipes!

Chicken-of-the-Sea lump crab, about $3 can.

Outstanding recipe, thank you, great balance of flavors, easy and quick.For those who repeat the tired trope about seafood-and-cheese, that's more fetish than "purist." As a lover of seafood and cheese, separately and together, my guess is this came from idiotic combinations like putting blue cheese on scallops, etc ... and the baby went out with the bathwater.

Added a couple dashes of cayenne and then a couple more of Old Bay and this became much more complex.

I think that $50 per pound was the crab, not the Parmesan. Whichever he meant, I would still agree to the advice of get thee to Costco.

peterportez pays $50 a pound for Parmesan? Get thee to Costco

Why not cook the corn on the cob briefly with the spaghetti?This flavors the water and after a minute, the kernels can be sliced off the cob.

Crab is super-expensive right now. Here in Baltimore, it’s $79 a pound for jumbo lump. I recommend trying this with shrimp, or using crab claw meat, eat least until prices stabilize.

This is amazing! I did not have parsley but my basil is going crazy so I used that instead. Also, I could not bring myself to buy crab from Sri Lanka so I used domestic sole. Still super delicious!

I'd make this again but tweak it. If I could afford it, I'd double the crab, or cut the pasta in half if all I had was 8 oz of crab. Doing this would make it more of a crab dish with pasta, rather than a pasta dish with some crab.

Cooked with wild mushrooms (chicken of the woods shredded) in place of crab. Delicious !

For the commenter who wondered why so many people wont put cheese on seafood-it was an interpretation of jewish dietary law for certain sects of Sephardic Jews. Many Italians have Sephardic Jewish heritage and it’s just something that got carried down through the centuries.

Instead of crab, we used a bag of "frozen seafood pieces" from Trader Joe's (mix of shrimp, scallops, & squid) and it came out amazing. If you skip the parmesan, you're insane. Will be making this again!

16 oz pasta; 16 oz. Crab meat

It was a good recipe but it seemed to be way too many steps. I’m a passionate cook but felt the steps could be reduced for the simplicity of the final product.

Made it according to the recipe. It was very tasty but we thought it needed a bit more sauce. Perhaps a little more wine/butter sauce or cherry tomatoes that burst and add a little liquid. Still really tasty, though - loved those spicy breadcrumbs! Some fresh ground pepper at the end was very tasty too.

Followed the recipe to a T. Not at all spicy. In fact, pretty flavorless. Panko mixture as the best component.

This was a more subtly flavored dish than I usually make but was truly excellent. We had probably closer to 1 1/2 lbs of dungeness crab pulled from a pot that morning so I used a full lb of pasta and increased other ingredients proportionally(ish). I did add a couple of shallots in with the corn and didn't have any parsley but didn't miss it.

Made as directed EXCEPT for using Calabrian chiles and shells for the pasta - which provided structure for the corn kernels and crabmeat (Maine, 38.00/lb) for a perfect bite every time. Will make again!

Dungeness crab gets lost in this.

The spicy garlicky breadcrumbs are now my second favorite NYTCooking item since the brown butter aioli in the Prune crab toast. This pasta was as good if not better than my neighborhood Italian restaurant's version (which is very good). Only substitution was using Crushed Calabrian Chilis in Oil instead of red pepper flakes and it was divine. No crumbs.

Add diced sweet red pepper for color.

This is blah tasting. I was excited because. Love crab but, even though I added more hot pepper flakes,more cheese, and more lemon it as not exciting enough. Would not make again.

I apologize to those who want only want to read reviews of a recipe followed exactly. But I didn't have any corn in the house, so I added a can of artichoke hearts as a substitute. DELICIOUS!

I followed this recipe as instructed but added a diced tomato in with the corn. This was delicious!

For the commenter who wondered why so many people wont put cheese on seafood-it was an interpretation of jewish dietary law for certain sects of Sephardic Jews. Many Italians have Sephardic Jewish heritage and it’s just something that got carried down through the centuries.

This is a keeper! SO good! I left out the chili flakes as they are not popular in our house, and was gratified to see comments from others saying this would be okay. It was! We’ll definitely be making this again! Delicious. It’s true the dish is not extremely crab-forward, but that’s okay.