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Bring 2 cups of water to a boil in a large pot—this will be your cooking liquid for the pasta.
While waiting, mince the garlic cloves fresh, pick through the crabmeat carefully to remove any shell fragments, grate the parmesan cheese, chop the parsley, and measure out all your spices.
In a large skillet, melt the butter over medium heat.
Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant but not browned.
Pour the boiling water into the skillet with the garlic butter, followed by the heavy cream and white wine.
Stir in the cajun seasoning, salt, and red pepper flakes, then bring the mixture to a gentle boil.
Let it simmer for 1-2 minutes to allow the spices to fully infuse into the liquid.
Add the spaghetti directly to the simmering sauce and stir well to prevent sticking.
Cook for 8-12 minutes, stirring occasionally, until the pasta is tender and has absorbed much of the liquid.
Remove the skillet from heat and gently fold in the picked crabmeat, followed by the freshly grated parmesan cheese and lemon juice.
Stir gently for about 1 minute until the cheese melts completely and everything is evenly combined.
Taste and adjust seasoning with additional salt and pepper if needed, then divide into bowls and garnish with fresh parsley.