This elegant Cajun 911 crabmeat spaghetti blends a silky evaporated milk roux with tender Louisiana crab and fresh basil, finished with a bright, crunchy lemon-toasted panko topping. Served layered on a platter, it brings together creaminess, citrus, and classic Cajun comfort in every bite—perfect for seafood nights or special gatherings.

INGREDIENTS 

Pasta and Crab

12 oz spaghetti

1 lb lump crabmeat, picked over for shells

Fresh basil ribbons, about 2–3 Tbsp

Salt, to taste

1–2 Tbsp butter, for tossing noodles

Evaporated Milk Roux Sauce

3 Tbsp butter

3 Tbsp all-purpose flour

1 (12 oz) can evaporated milk

1/2 cup seafood stock or chicken broth

2 cloves garlic, minced

1/2 tsp Cajun seasoning, mild

1/4 tsp black pepper

1–2 tsp lemon juice

Salt, to taste

Lemon-Toasted Buttered Panko

3/4 cup panko breadcrumbs

2 Tbsp butter

1 tsp lemon zest

  Pinch salt

Pinch paprika, optional

1. Cook the Pasta

Boil spaghetti in well-salted water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

2. Make the Lemon-Toasted Buttered Panko

Melt butter in a skillet over medium heat. Add panko and toast until golden. Stir in lemon zest, salt, and paprika if using. Remove from heat and set aside to stay crisp.

3. Build the Roux

Melt butter in a saucepan over medium heat. Whisk in flour to form a light roux, keeping it pale. Add garlic and cook for about 30 seconds. Slowly whisk in evaporated milk and seafood stock. Season with Cajun seasoning, black pepper, salt, and lemon juice. Simmer until creamy and thickened.

4. Add Crab and Basil

Gently fold in the crabmeat, taking care not to break up the lumps. Add basil ribbons and adjust seasoning. Thin with reserved pasta water if needed.

5. Assemble on a Platter

Place hot spaghetti on a serving platter and toss lightly with butter and fresh basil ribbons. Spoon the warm crab roux over the noodles without fully mixing. Sprinkle generously with lemon-toasted buttered panko. Garnish with additional basil and optional lemon zest.

SERVING IDEAS 

• Serve family-style for gatherings or dinner parties

• Pair with garlic bread or roasted asparagus

• Finish with extra lemon for brightness

• Ideal for seafood nights or special occasions

   

NOTES

• Lump crab gives the best texture; claw meat has a stronger flavor

• Evaporated milk creates a silky sauce without curdling

• Add red pepper flakes for gentle heat

• Cherry tomatoes or sautéed mushrooms make great additions
   

RECIPE PAIRINGS AND HELPFUL LINKS

• Pair with other Bayou seafood dishes

• Serve alongside Southern vegetables or salads

• View all my Seafood Recipes

• Shop my favorites on my Amazon Storefront.