Friday, January 8, 2010


What a strange-sounding title for an absolutely delicious recipe!  Originally printed in Sauce Magazine, it was adapted by Lynsey Lou, and I adapted it again.  How close is this to the original?  It's anybody's guess.  All I know is this is one great recipe.  The flavors blend beautifully, and better yet, all the flavor of the crabs come through.  It's amazing how many people add the worst ingredients to crabs, masking their delicate flavor.  Not  this one.  You get the full crab flavor, enhanced by the added ingredients, in a rich, creamy sauce that's to  die for with exotic flavor.  Really, give this one a try.  You won't be diisappointed.

Fonduta Crab Mac 'n' Cheese
Adapted Half Recipe from Lynsey Lou's and Sauce Magazine
Rating:  10 out of 10

1 cup Fonduta Cream (Recipe follows)
2 Tbsp. drinkable quality dry white wine or chicken broth
1/4 cup heavy cream
8 oz. picked crabmeat
1 Tbsp. unsalted butter
1/4 lb. medium shelll pasta, cooked

Preheat oven to 425F.  In a 2-quart saucepan, combine fonduta cream, wine and heavy cream.  Bring to simmer over medium low heat, being careful not to scorch.  Add crab meat and simmer for 1 minute or till crab is heated through.  Remove from heat; stir in butter; adjust seasoning.  Stir in cooked pasta; transfer to a buttered casserole dish.  Sprinkle breadcrumbs over top.  Bake 20-25 minutes, or till top is browned and filling is bubbly and hot.  Serves 4 small eaters, or 2 large eaters.

Fonduta Cream
1 Tbsp. butter
2 Tbsp. onion, finely chopped
2 Tbsp. flour
1/4 cup drinking quality dry white wine (or chicken broth)
3 Tbsp. heavy cream
1/2 cup 2% milk
3 oz. cheese (mix cheddar, asiago and gouda)
dash of freshly grated nutmeg
Salt & Pepper to taste

Saute onion in the butter till softened.  Stir in flour; add wine; whisk to combine.  Add cream and milk and bring to a simmer.  Off heat; stir in cheese, nutmeg, salt and pepper.