Ingredients
- 12 ounces dry elbow pasta (or medium-size shell pasta)
- 1/2 cup panko bread crumbs
- 1/2 cup Parmesan cheese, freshly shredded
- 2 teaspoons olive oil (extra-virgin)
- 2 teaspoon fresh thyme (or 1 teaspoon dried)
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne
- 3 1/2 cups whole milk (warmed)
- 1 cup cheddar cheese, grated (white, sharp)
- 12 ounces crab meat (shelled, flaked Dungeness crab)
- 1 green onion, sliced (1/4 inch think)
How to Make
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Step 1: Arrange an oven rack 5 inches from heat and preheat broiler. Cook pasta according to package instructions: drain well, then rinse with cold water. Drain again and set aside.
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Step 2: In a small bowl, mix panko, Parmesan, oil and thyme. Set aside.
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Step 3: Melt butter in a large oven proof frying pan over medium-high heat. Add flour, salt, pepper, and cayenne cook, whisking until bubbling and light tan, 1 1/2 to 2 minutes. Add milk and cook whisking, until small bubbles appear at edge of pan and sauce just begins to thicken, 3 to 5 minutes. Reduce heat to low, add cheddar, and whisk until blended. Add crab and reserved pasta; toss gently to mix and heat through.
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Step 4: Spread crab mixture evenly in pan scatter with panko mixture. Transfer to oven an broil until bread crumbs are well browned, about 1 minute. Top with green onions.
We hope you enjoy this recipe!
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