Bring a large pot of salted water to a boil, add the pasta, and cook the pasta until al dente. Save about a cup of starchy pasta liquid for the sauce.
To make the crumb topping melt the butter and olive oil in a medium pot or saute pan over medium heat. Add the breadcrumb and mix to combine toasting slightly. Season with salt if desired.
Once the pasta is done, coat with butter after completely drained.
In a large saute pan or dutch oven heat a drizzle of olive oil. Add the smoked paprika and celery seed to the oil and saute for a couple seconds. Then add the capers, lemon, and pasta water and bring to a quick simmer.
Add the crab meat and pasta, and cheese and toss to combine. Taste to make sure the cheese, salt, and citrus level are where you want it to be. Adjust according to your liking!