Preheat your broiler in the oven.

Grab about 1.5 -2 slices of stale Texas toast.

Remove the crust and add it to a food processor. Buzz the bread until the breadcrumbs are small, no large pieces.

Add the breadcrumbs to a baking tray, and toss them with the parmesan cheese, Romano cheese, paprika, garlic powder, and onion powder.

Broil for 4-5 minutes making sure to toss the breadcrumbs every 1-2 minutes to prevent burning.

Once the breadcrumbs are golden brown, set them aside.

Boil a pot of water and cook the pasta according to the package. Al dente preferred as the pasta will continue to cook in the sauce.

Reserve a ½ cup pasta water.

Drain the remaining water using a colander. Drizzle the pasta with olive oil and set it aside.

In a 3.5-quart sauteuse pan over medium heat add the butter, minced garlic, and shallots.

Once the shallots and garlic are fragrant and translucent, deglaze the pan with the white wine.

Next, add the lemon juice, fresh parsley, salt, pepper, and red pepper flakes. Stir well.

Then, you will reduce the heat to low and add 8 ounces of the jumbo lump crab meat with the juice. Gently toss everything together, trying not to break the jumbo crab meat up too much.

Add about ¼ cup of the pasta water. I used a little more than a ¼ cup.

Next, you will add the cooked linguini into the pan with the sauce and crab meat. Gently toss everything together.

Top with the tossed breadcrumbs and some extra fresh chopped parsley.

Serve with lemon wedges and enjoy!