Cook your pasta al dente and reserve 1 cup pasta water.
In a large, deep skillet, heat 2 tbs olive oil and cook the shallot first for 2 minutes. Add the garlic and stir until fragrant. Toss in the corn kernels and season with salt and pepper to taste. Cook, stirring occasionally, until they just begin to soften, about 4-5 minutes.
Next add the ricotta cheese and 1/2 cup pasta water. Season again with salt and pepper to taste. Mix everything until incorporated. I needed to add another 1/2 cup of pasta water to get that creamy consistency.
Lastly, toss the pasta in along with the crab meat, old bay and lemon juice. Once mixed in, taste and adjust seasoning if necessary. Garnish with the fresh parsley.