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Baked Crab Spaghetti Pin It!
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How to Cook Baked Crab Spaghetti

Baked crab spaghetti is a creamy, cheesy seafood pasta made with tender spaghetti, flaky crab meat, mushroom soup, milk, and melted cheese, then baked until bubbly and golden.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Pasta Recipe
Cuisine: Filipino
Keyword: crab meat recipe, crab meat spaghetti, spaghetti recipe
Servings: 4 servings
Calories: 380kcal
Author: Manny

Ingredients

  • 1 cup flaked crab meat
  • 400 grams spaghetti
  • 1 & 1/2 cup condensed cream of mushroom soup
  • 3 Tbsp. butter
  • 1 cup evaporated milk
  • 250 grams cheese grated
  • salt and pepper to taste
  • MSG or granulated seasonings to taste
  • sliced cherry tomatoes for garnishing optional

Instructions

How to cook Crab Meat White Spaghetti:

  • Cook spaghetti according to package directions. Just in case the cooking direction is missing, cook the spaghetti in boiling water with a teaspoon of salt and cooking oil until the pasta is tender and firm (al dente).
  • Drain and fill the pot with tap water then drain again. Set aside.
  • Heat the soup and keep stirring until smooth. Add the butter and milk and stir cook to combine.
  • Remove from heat and stir in grated cheese. Stir again to combine.
  • Mix the milk-cheese mixture with spaghetti, crab meat and season with salt, pepper and MSG to taste.
  • Place in a shallow greased casserole and sprinkle with the remaining cheese.
  • Bake on a 350°F, pre-heated oven for 15 minutes or until cheese melts.

Notes

Cooking Tips:

Cook the Spaghetti Until Al Dente

Cook the spaghetti until tender but still slightly firm because it will continue cooking in the oven. Overcooked noodles can become soft and mushy after baking, especially when combined with the creamy sauce. Taste a strand before draining to make sure it still has a little bite.

Keep the Cheese Sauce Smooth

Heat the cream of mushroom soup gently and stir frequently to prevent it from sticking or becoming lumpy. Remove the sauce from the heat before adding the grated cheese so it melts smoothly without separating. If the sauce becomes too thick, stir in a small amount of milk to reach a creamy consistency.

Drain the Crab Meat Well

Drain canned or packaged crab meat thoroughly before adding it to the spaghetti to prevent excess liquid from thinning the sauce. Gently flake the meat with a fork and check for any small pieces of shell. Fold it into the pasta mixture carefully so the crab stays in noticeable, tender flakes.