LUXURY, ULTRA-CREAMY, GOLDEN WITH A PERFECT CHEESE PULL.
- PREP TIME: 20 MIN
- COOK TIME: 25 MIN
- TOTAL TIME: 45 MIN
- SERVES: 2-3
INGREDIENTS
PASTA
- 180-200 g cavatappi or macaroni
CRAB
- 200-250 g snow crab meat (picked)
AROMATICS
- 1 small shallot, finely minced
- 1 garlic clove, finely minced
SAUCE BASE
- 25 g unsalted butter
- 25 g flour
- 350 ml whole milk
- 100 ml heavy cream
CHEESE
- 150 g low-moisture mozzarella, grated
- 120 g aged white cheddar, grated
- 80 g Gruyère or Comté, grated
- 30 g parmesan, finely grated
- 2 tbsp mascarpone
- 1 tbsp cream cheese
- 2 slices American cheese (optional)
SEASONING
- 1 tsp Dijon mustard
- Pinch cayenne
- Black pepper
- Salt
- Zest of ½ lemon
- Small squeeze lemon juice
TOPPING
- 40 g panko
- 20 g melted butter
- 20 g parmesan
- Optional crushed Ritz crackers
STEPS
1. PREP
- Preheat oven to 425°F / 220°C
- Bring salted water to a boil
- Lightly butter baking dish
2. TOPPING
- Mix panko, butter, parmesan, optional Ritz
- Set aside
3. PASTA
- Cook pasta very al dente (2 min under)
- Reserve 1 cup pasta water
- Drain and set aside
4. CRAB
- Check for shells
- Divide:
- smaller portion for mixing
- larger chunks for topping
5. ROUX
- Melt butter
- Add shallot → cook 1-2 min (no color)
- Add garlic → 30 sec
- Add flour → cook 1-2 min
6. SAUCE
- Gradually whisk in milk + cream
- Simmer 2–3 min until slightly thick
- Add:
- Dijon
- Cayenne
- Black pepper
7. CHEESE
- Lower heat
- Add cheeses gradually until smooth
- Do not boil
- Add:
- Mascarpone
- Cream cheese
- Lemon zest
- Adjust with salt + pasta water if needed
8. COMBINE
- Add pasta → coat
- Fold in part of crab
- Add small squeeze lemon juice
9. ASSEMBLE
- Transfer to baking dish
- Top with:
- remaining crab
- extra cheese (optional)
- breadcrumb topping
10. BAKE
- Bake 12-15 min (bubbling)
- Broil 1-3 min until golden
11. REST
- Rest 2-3 minutes
12. SERVE
- Spoon from center
- Lift slowly for cheese pull
- Optional finish:
- Chives
- Black pepper
- Light olive oil drizzle
By Laurent Dagenais