rivierkreeft spaghetti

Spaghetti with drayfish and a breadcrumb topping

I love all pastas but this is my new favourite. I'm a big fan of pasta dishes with fish, like this pasta with salmon or this spaghetti with shrimp.We will listen to 'the rule' of not combining fish with cheese. This time, that is.


We have an actual crayfish plague in Amsterdam. Apparently they were brought over from the U.S. and they do very well in the canals over here. They can even come out of the water and walk across the bikelanes. It's insane!


Instead of parmesan we use a breadcrumb topping. Just bake panko breadcrumbs in a garlic butter until goldenbrown. Don't use the finer breadcrumbs, you want the structure of panko. I explain hoe to make it in my cookbook Vers Deeg but that's only in Dutch unfortunately.

Spaghetti with crayfish

Spaghetti with crayfish
cooking time20 min
total cooking time20 min
servings: 2


For the breadcrumb

  • 15 grams butter
  • 2 cloves garlic, chopped
  • 50 grams panko

for the spaghetti

  • 150 grams spaghetti
  • 15 grams butter
  • 1 sjalot, finely diced
  • 2 cloves garlic, finely chopped
  • 1 teaspoon chili flakes
  • 1 can tomato cubes
  • 100 grams crayfish
  • 1 tablespoon creme fraiche
  • 1 handfull fresh parsley, chopped
  • lemon


  • For the breadcrumb heat up the butter and bake the garlic until fragrant. Add the panko and bake until goldenbrown. Set aside.
  • Bring a pot of salted water to a boil and cook the spaghetti al dente.
  • For the pasta heat up the butter and gently bake the sjalot, garlic and chiliflakes until fragrant. Add the tomato and a pinch of salt and let this simmer for 10 minutes.
  • Add the boiled spaghetti, the crayfish and the creme fraiche and stir. Add the parsley and mix until combined.
  • Serve with breadcrumb and a lemon wedge.

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