Creamy Crab Ball Spaghetti

Seafoodking Media
Feb 20
2 min read

A rich and creamy Crab Ball Spaghetti made with simple, easy-to-find ingredients in Indonesia. This comforting pasta dish combines tender crab balls with a savory garlic cream sauce, perfect for a quick and satisfying family dinner.

Servings: 3 - 4 Portions

Ingredients:

200–250 g spaghetti
8–10 crab balls, sliced in halves
3 cloves garlic, minced
½ onion, finely chopped
200 ml cooking cream (or UHT whipping cream)
100 ml milk
50 g grated cheese (cheddar or parmesan)
1 tbsp butter
1 tbsp cooking oil
½ tsp salt (adjust to taste)
½ tsp black pepper
½ tsp dried oregano (optional)
1 tsp sugar (optional, to balance flavor)
Chopped parsley (optional, for garnish)

Optional add-ins:

50 g mushrooms, sliced
1 tbsp chili flakes (if you like a little heat)

Instructions:

Cook the Pasta

Boil spaghetti in salted water according to package instructions until al dente.
Reserve ½ cup of pasta water, then drain.

Sauté the Aromatics

Heat butter and oil in a pan over medium heat.
Sauté garlic and onion until fragrant and slightly translucent.

Cook the Crab Balls

Add sliced crab balls (and mushrooms if using).
Cook for 3–4 minutes until lightly golden.

Make the Cream Sauce

Pour in cooking cream and milk.
Stir gently and let it simmer on low heat for 3–5 minutes until slightly thickened.

Season the Sauce

Add salt, black pepper, oregano, and sugar (if using).
Stir in grated cheese and mix until melted and smooth.

Combine with Pasta

Add cooked spaghetti into the sauce.
Toss well until evenly coated.
If the sauce is too thick, add a little reserved pasta water.

Serve

Garnish with chopped parsley and extra cheese on top.
Serve warm.

Cooking Tips:

For a richer flavor, replace milk with full cream.
For kids, skip chili flakes and use mild cheese.
Want a more “restaurant-style” look? Plate using a pasta twirl technique and sprinkle with parsley and black pepper.