Ingredients

The following ingredients have 8 Servings
  • 16 ounces short-cut pasta, cooked to al dente and drained, one cup pasta water reserved.
  • 16 ounces lump crab, picked through for any shell bits
  • 16 ounces fontina cheese, grated
  • 4 tablespoons butter
  • 1/4 onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon sweet/mild paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon Old Bay or other seafood seasoning
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 1 1/2 cups chicken stock
  • 1 cup heavy cream
  • 1/4 cup panko bread crumbs
  • extra salt, pepper, lemon wedges

Instruction

  • Preheat the oven to 425F and the pasta pot (or another large pot) from boiling the noodles to medium heat.
  • Add the butter, onion, garlic, spices, and tomato paste to the pot. Stir to combine until the mixture is sizzling, then sprinkle over the flour. Whisk together to form a paste.
  • Very slowly pour in the stock, whisking as you go, to create a thickened sauce. Pour in the cream and continue to stir.
  • Let the mixture come just to a simmer, then stir in the fontina cheese 1 handful at a time until it melts, reserving 1 cup of grated cheese. When the she-crab soup base (and mac and cheese base) is done, turn the stove off.
  • Add the pasta, crab, and remaining cheese to the pot. Stir gently to combine and taste: add more salt, pasta water, or cream to your preference. The mixture should be saucy but not soupy.
  • Transfer the mixture to a baking dish and sprinkle with the panko and black pepper.
  • Bake the she-crab mac and cheese for 15-20 minutes until bubbly, then serve with flaky salt, olive oil, cracked pepper, and lemon wedges.
  • YES.