What Sauce Should I Use?

I wouldn't serve meat with fake crab in it. Personally, I would go for a white sauce. I make a more figure friendly version by melting 2 tablespoons of er in a skillet, then adding 2 tablespoons of er, whisk it around and let the flour cook for about 2 mins. I then add 1 1/2 cups of chicken stock, and whisk until smooth, then allow thicken over high heat. I then add about 1/2 cup of single cream. Now add your fake crab and some parmesan cheese, and serve over your spaghetti. Don't forget the fresh black pepper, and salt to taste.