Dungeness Crab Macaroni and Cheese
Alchemy’s concept is to take comfort foods and give them a twist, and this dish is a perfect example. Sweet, briny Dungeness crab meat works well with the rich cream sauce, and the crunchy bread crumbs and Parmesan on top add texture and interest. Dungeness crab is expensive, but don’t skimp on the quality of the crab. If you have them, individual oven-proof dishes elevate the presentation, making this comfort food perfect for an elegant dinner party. Try serving for Christmas Eve or New Year’s Eve.
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- 2 whole, cooked Dungeness crabs
- 1 pound rotini pasta (you may substitute another shape, but rotini works well)
- 1 T. olive oil
- 1 minced garlic clove
- 1/4 c. dry white wine or sherry
- 1 pint heavy cream
- pinch white pepper
- 1/2 c. shredded sharp white cheddar
- 1/2 c. chopped green onions
- 1/2 c. bread crumbs
- 1/2 c. grated Parmesan cheese
- Preheat oven to 400 degrees. Set a large pot of salted water to boil. When boiling, cook the pasta until al dente, then drain and set aside. Meanwhile, pick the meat from the crabs. Heat the oil in a sauce pot and saute the garlic until fragrant but not browned. Add the wine and cook until its volume is reduced by half. Add the cream and pepper and bring to a boil. Cook the cream until it is slightly reduced and thick, then whisk in the cheddar cheese. Fold in the crab and green onions, and then add the cooked pasta, folding to combine. Place the mixture into a buttered casserole dish or individual oven-proof ramekins and top with the bread crumbs and Parmesan. Bake until the top is browned, 3-5 minutes, and then serve.
- Beverage Suggestion: We suggest a crisp white wine such as a Sauvignon Blanc, a dry sparkling wine, or a Belgian Triple Ale.