Rachael Ray's Crabby & Corny Spaghetti
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Rachael Ray's Crabby & Corny Spaghetti

This dish is a knockout for late summer: It’s spicy and tangy with jalapeños and Peppadew peppers, which balance the sweetness of the crab and corn.


  • 3 large ears corn, shucked

  • 3 jalapeño chiles

  • 12 oz. cold meaty, less fatty bacon (about 12 thick slices)

  • 2 tbsp. olive oil

  • 2 leeks, white and pale-green parts only, quartered lengthwise and chopped

  • Salt and pepper

  • 5 to 6 large cloves garlic—thinly sliced, chopped, or grated

  • 1 lb. spaghetti or gluten-free corn spaghetti

  • 2 tbsp. butter

  • 1 lb. king crab leg meat, chopped (from 2 lb. of legs), or 1 lb. lump crabmeat

  • 2 tsp. Old Bay Seasoning

  • Hot sauce (such as Tabasco), to taste

  • ½ cup fresh flat-leaf parsley, chopped

  • ½ cup mild or hot Peppadew peppers from a jar, chopped, plus a fat splash of the brine

  • 2 tbsp. fresh thyme leaves, chopped

  • Grated Parmigiano-Reggiano, for tossing with the pasta and passing at the table


  • Step 1

    Bring a large pot of water to a boil for the pasta. 

  • Step 2

    Invert a small bowl inside a large bowl. Working with 1 ear of corn at a time, steady the larger end on top of the small bowl. Using a sharp knife, cut the kernels off the cobs into the large bowl. 

  • Step 3

    For spicy pasta, finely chop the chiles with the seeds and ribs. For milder heat, remove the seeds and ribs, then finely chop. 

  • Step 4

    Chop the cold bacon into 1/4-inch cubes. 

  • Step 5

    Heat a large deep skillet over medium-high. Add the oil, two turns of the pan. Add the bacon. Cook, stirring occasionally, until the fat begins to render, about 3 minutes. Add the corn and leeks. Cook, stirring occasionally, until lightly browned, 4 to 5 minutes; season with salt and pepper. (If the bacon is meaty, it shouldn’t be necessary to drain the fat.) Add the garlic and chiles. Reduce heat to medium-low. 

  • Step 6

    Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Reserve about 1/2 to 2/3 cup of the cooking water. Drain the pasta. 

  • Step 7

    While the pasta cooks, melt the butter in a small skillet over medium heat. Add the crabmeat. Cook, stirring often, until heated through, about 5 minutes; season with the Old Bay and hot sauce. 

  • Step 8

    Mix the pasta and cooking water, parsley, Peppadew peppers and brine, and thyme into the corn and leeks. Mix in a handful of Parm; season. Fold in the crabmeat. Serve the pasta and pass more cheese at the table.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...