Creamy cavatappi with visible Dungeness crab, toasted panko, grated cheese, and chopped parsley in a ceramic bowl

Dungeness Crab Mac and Cheese

Dungeness crab mac and cheese combines cavatappi, cooked crab, provolone, cream, lemon, and crisp panko for two entrée servings.

Course Appetizer, Main Course

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings entrée servings

Calories 2199

Equipment

1 set Measuring Cups and Spoons for the listed cup, tablespoon, and teaspoon amounts
1 Kitchen Scale for the crab and cheese weights
1 Cutting Board for chopping the garlic and parsley
1 Chef's Knife for chopping the garlic and parsley
1 Box Grater for shredding the provolone and grating the Parmigiano Reggiano
1 Cooking Pot for boiling the pasta
1 Stovetop for boiling the pasta and cooking the sauce
1 Colander for draining the pasta without rinsing
1 Large Sauté Pan for reducing and finishing the sauce
1 Wooden Spoon for stirring the sauce and pasta
1 Citrus Juicer for the freshly squeezed lemon juice
1 Large Serving Bowl for serving the finished pasta

Ingredients

2 cups cavatappi or elbow pasta noodles
2 tablespoons garlic fresh, chopped
1 teaspoon ground black pepper
2 tablespoons light olive oil not extra virgin
2 tablespoons unsalted butter
1 tablespoon freshly squeezed lemon juice
½ cup white wine
3 cups heavy cream
5 ounces cooked picked Dungeness crab meat
4 ounces provolone cheese shredded
2 tablespoons Parmigiano Reggiano cheese grated
3 tablespoons panko breadcrumbs toasted
1 tablespoon chopped fresh parsley Italian, chopped

Instructions

Prepare the Pasta and Sauce

Boil the cavatappi or elbow pasta for about 5 minutes. Drain it, but do not rinse it.
2 cups cavatappi or elbow pasta
At the same time, place the chopped garlic, ground black pepper, light olive oil, and unsalted butter in a large sauté pan over high heat. Cook until the butter has melted.
2 tablespoons garlic, 1 teaspoon ground black pepper, 2 tablespoons light olive oil, 2 tablespoons unsalted butter
Add the freshly squeezed lemon juice and white wine. Reduce until the liquid is nearly gone.
1 tablespoon freshly squeezed lemon juice, 1/2 cup white wine
Add the heavy cream and the hot drained pasta. Bring the cream and pasta mixture to a boil, then reduce the heat.
3 cups heavy cream
Add the cooked picked Dungeness crab meat and shredded provolone. Simmer for 2 minutes.
5 ounces cooked picked Dungeness crab meat, 4 ounces provolone cheese

Serve

Transfer to a large serving bowl and finish with the grated Parmigiano Reggiano, toasted panko breadcrumbs, and chopped Italian parsley.
2 tablespoons Parmigiano Reggiano cheese, 3 tablespoons panko breadcrumbs, 1 tablespoon chopped fresh parsley

Notes

Serves 2 as an entrée or 4 as an appetizer. A light, medium-bodied, crisp white wine, such as Barnard Griffin Fumé Blanc from Columbia Valley, Washington, pairs well with the pasta. Use cooked, picked Dungeness crab and add the chopped Italian parsley as the final garnish.

Nutrition