In a large pot, bring enough water to cover two crabs to a boil.
Add the crabs and cook for about 10 minutes.
Shell the crab and set aside all the crabmeat.
Next, in a separate pot, bring water for the pasta to a boil.
Cook the egg fettuccine according to package directions for al dente.
In a pan, heat the unsalted butter in a pan over medium heat.
Add the garlic and a pinch of chile flakes, and sauté until it becomes golden and fragrant, about 2 minutes.
Add the sweet cherry tomatoes, sea salt, brown sugar, and freshly ground pepper to the pan.
Cook for about 8 minutes, until the tomatoes begin to create a nice, light sauce.
Add in the half-and-half and bring to a boil.
The moment it starts to boil, turn the heat down to medium-low and add the sweet peas, 1/2 cup of Parmesan and a big handful of minced parsley.
Stir and let it thicken for about 8 minutes.
Mix in the crabmeat and heat through, about 2 minutes.
Using tongs, mix the cooked fettuccine and the sauce.
Serve topped with freshly grated Parmesan cheese and minced parsley.