- 12 ounces elbow pasta or medium-size shell pasta
- 1/2 cup panko (Japanese-style bread crumbs)
- 1/2 cup freshly shredded parmesan cheese (preferably using a Microplane, which makes the cheese fluffier)
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons fresh or 1 tsp. dried thyme leaves
- 2 tablespoons salted butter
- 2 tablespoons flour
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne
- 3 1/2 cups whole milk, warmed
- 1 cup grated sharp white cheddar
- 12 ounces shelled, flaked Dungeness crab
- 1 green onion, sliced 1/4 in. thick
- calories 1018
- caloriesfromfat 42 %
- protein 59 g
- fat 48 g
- satfat 29 g
- carbohydrate 88 g
- fiber 3.6 g
- sodium 1241 mg
- cholesterol 185 mg
How to Make It
Arrange an oven rack 5 in. from heat and preheat broiler. Cook pasta according to package instructions; drain well, then rinse with cold water. Drain again and set aside.
In a small bowl, mix panko, parmesan, oil, and thyme. Set aside.
Melt butter in a large ovenproof 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.
Spread crab mixture evenly in pan and scatter with panko mixture. Transfer to oven and broil until bread crumbs are well browned, about 1 minute. Top with green onions.
Wine pairing: Cinder 2015 Dry Viognier (Washington and Idaho; $18).