|
Serves 4
Ingredients
12 ounces elbow macaroni
1/4 cup white cheddar, shredded
1/4 cup gruyère cheese, shredded
3/4 pound Dungeness crab meat
Cream base
1 cup heavy cream
1/2 cup chèvre cheese - Cypress Grove Fromage Blanc only
(if you can’t find this cheese – 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
1tablespoon lemon juice
1 teaspoon olive oil
salt to taste
Preheat oven to broil
Prepare pasta: In large soup pot cook pasta according to package directions. Drain in colander and set aside.
Prepare Cream Base: In medium sauce pan over medium heat add heavy cream and heat. Add chèvre cheese and cream cheese and mix thoroughly. Set aside.
Prepare Breadcrumb topper: Mix all ingredients in small bowl. Set aside.
Prepare garnish: In 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 shallow casserole dish. Sprinkle breadcrumb topper over pasta. Place in oven and broil until golden brown. Remove from oven. Top with arugula and serve immediately.
