KCTS 9 Kitchen Recipe: Dungeness Crab Macaroni and Cheese

KCTS 9 Kitchen Recipe: Dungeness Crab Macaroni and Cheese

Dungeness Crab Macaroni and Cheese

KCTS 9 2009 Chefs Cookbook

Salty’s on Alki, Seattle

Serves 4

Ingredients
12 ounces elbow macaroni
1/4 cup white cheddar cheese, shredded
1/4 cup Gruyère cheese, shredded
3/4 pound Dungeness crab meat

Cream Base
1 cup heavy cream
1/2 cup Cypress Grove Fromage Blanc chèvre cheese (If you cannot find this, double the cream cheese)
1/2 cup cream cheese
1 teaspoon salt
pinch white pepper

Breadcrumb Topper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 teaspoon granulated garlic
1/2 cup Italian parsley, chopped

Garnish
3 ounces arugula
1 tablespoon lemon juice
1 teaspoon olive oil
salt to taste

Preparation

Preheat oven to broil.

For the pasta, in a large soup pot cook pasta according to package directions. Drain in colander and set aside.

For the Cream Base, in a medium saucepan over medium heat add heavy cream and heat. Add chèvre cheese and cream cheese and mix thoroughly. Set aside.

For the Breadcrumb Topper, mix all ingredients in small bowl. Set aside.

For the garnish, in a small bowl toss arugula with lemon juice, olive oil and salt.

Return drained pasta to large soup pot. Add cream base and heat over medium heat until hot. Add white cheddar and Gruyère cheese. Fold in crab. Pour mixture into a shallow casserole dish. Sprinkle breadcrumb mixture over pasta. Place in oven and broil until golden brown. Remove from oven, top with arugula and serve immediately.