Spicy 4-Cheese Crab Pasta
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
INGREDIENTS
1 lb. pasta (I used calamarata)
2 tablespoons butter
2 small yellow onions, diced (about 8 oz.)
2 jalapenos, diced
1 shallot, diced
2 tablespoons flour
½ to 1 tsp. cayenne pepper
6 oz. pepperjack cheese, shredded
3 oz. sharp cheddar, shredded
2 oz. Gruyere cheese, shredded
2 oz. Parmesan cheese, shredded
6-8 oz. lump crab meat, picked over
1 cup half & half
½ cup white wine
Salt & pepper, to taste
2 green onions, diced (for garnish)
INSTRUCTIONS
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Cook pasta according to package directions until al dente.
Combine all shredded cheese in a medium bowl.
Turn oven broiler on high.
Heat a medium saucepan over medium-high heat and add butter. When butter is melted, add onions and cook until starting to soften, about 5 minutes. Add jalapenos and shallot and cook about 4-5 minutes more until fragrant and soft. Season with salt and pepper and add cayenne. Add flour and stir until combined.
Add half-and-half and wine and bring to a boil. Reduce heat to medium-low and stir in about ⅔ of the cheese until thick and creamy. Add salt and pepper to taste.
Drain pasta and add to a large serving dish. Pour over sauce and stir all together. Add crab and stir gently so as to not break it up too much. Top with the rest of the cheese and add to the oven to on highest rack to melt cheese under broiler. It’s done when it’s all golden brown on top. Garnish with green onions or chives.
A recipe by Whitney from thatsmallplate.com