Dungeness Crab Mac And Cheese Food

DUNGENESS CRAB MAC AND CHEESE

Steps:

• Heat oven to 375°F. Lightly oil an 8-inch baking dish.
• Cook the penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse the pasta in cold water and set aside.
• Put the crabmeat in a large bowl and pick through it with your hands, removing any pieces of shell.
• In a large skillet over medium-high heat, melt 1 tablespoon of the butter. Add the cauliflower and cook for 1 minute without stirring. The cauliflower will just begin to brown on the bottom. Flip the cauliflower, add the corn, celery, and salt, and sauté for another minute. Transfer the vegetables to a small bowl.
• In the same pan over medium-high heat, melt 1 tablespoon of the butter. Add the capers and sauté until they are brown, about 1 minute. Remove the pan from the heat and add the cayenne, chili powder, and turmeric. Stir to combine. Gently fold in the crabmeat until it is fully coated. Transfer to a small bowl and set aside.
• In the same skillet, melt the remaining 3 tablespoons butter over medium heat. Whisk in the flour to create a roux. Cook for 2 minutes, stirring constantly, and then slowly whisk in the stock. Continue whisking until fully combined, about 30 seconds. Add the sherry, tarragon, and pepper and stir. Remove from the heat and stir in the semihard cheese until it is completely melted, about 30 seconds. Mix in the pasta, vegetables, and the hard cheese.
• Very gently fold in all but 1/3 cup of the crabmeat. Pour the pasta into the baking dish and spread the reserved crabmeat over the top, pressing it slightly down into the mac and cheese. (If the crabmeat is left on top, it will dry out while it cooks.) Sprinkle the bread crumbs over the top of the dish.
• Bake for 50 minutes, or until the cheese is bubbling around the edges and the internal temperature of the dish is 160°F. Let the mac and cheese sit for 15 minutes before serving.

CRAB CAKE MAC N CHEESE

Steps:

• Bring a large pot of water to a boil over medium heat, then salt the water. Add the pasta and cook for 3 to 4 minutes, (it will be undercooked). Cool, drain well and add it to a large bowl.
• Meanwhile, in a medium saucepan, heat 2 tablespoons of extra-virgin olive oil, 2 turns of the pan, and 1 tablespoon of the butter over medium to medium-high heat. Add the celery, onion, red pepper, garlic, bay leaf, thyme, lemon zest, salt and pepper, to taste. Cook to tender, 6 to 8 minutes. Add the crabmeat to the vegetables and season liberally with seafood seasoning. Stir to combine, then remove from heat.
• In a medium sauce pot, over low heat, melt 3 tablespoons butter and whisk in the flour. Cook for 1 minute, then whisk in the milk and bring to a bubble. Season the sauce with salt, pepper and nutmeg, to taste, and cook for a few minutes, until the mixture coats the back of a spoon. Add the mustard and the cheese and stir in a figure 8 motion. Add the vegetables and crab, sauce to the bowl with the pasta and transfer the mixture to individual baking crocks or a large casserole dish. This can be made ahead to this point and refrigerated.
• Preheat the oven to 375 degrees F.
• To complete the dish, melt a couple of tablespoons butter in a small skillet, over low heat and add 3 tablespoons hot sauce. Warm through, then add the panko crumbs and toss to evenly coat the crumbs in sauce mixture. Cool the crumbs, then toss in the parsley and 1/2 cup grated Parmigiano -Reggiano cheese. Top the mac n cheese with the spicy crumb mixture. Arrange individual crocks on a baking sheet or put the casserole on baking sheet to catch any drips. Bake until brown and heated through, about 10 minutes. If cooking from cold, the mac n cheese will take 40 to 45 minutes, but add the crumbs the last 10 minutes of baking.