Ingredients
- 8 ounces cooked crabmeat
- 1 leek, white part only, chopped finely
- 5 leaves of Savoy cabbage, sliced finely
- 1 tomato, cut into small cubes
- 2 cloves garlic, minced
- 1 tsp chopped tarragon
- 2 Tbsp white wine
- few threads of saffron
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1/4 cup plain flour
- 2 cups milk
- 1/3 pound comté or gruyere cheese, grated
- 2 oz parmesan cheese
- 2 oz gruyere cheese, to sprinkle on pasta
- 3 Tbsp of fresh breadcrumbs (optional)
- 3/4 lb shell macaroni
- Salt & pepper
- dash of cayenne pepper
Preparation
Step 1
Heat olive oil in a frying pan, add leek and garlic. Stir in the crab meat, saffron, salt and black pepper. Add white wine and reduce for a minute and a half. Add tomatoes, sliced cabbage, chopped tarragon and continue to cook for 3 minutes. Sprinkle with cayenne.
Cook pasta shells in boiling water – it’s best to have them slightly undercooked. Drain under cold water and set aside.
Melt butter in a saucepan and add flour – pour milk slowly and whisk continuously for 5 minutes. Season with salt and pepper. Add 150 g grated Comté (or Gruyère)cheese and mix well until melted. Set aside.
Stir the crab into the cheese béchamel sauce. Pour mixture into the pasta – mix gently and transfer to an ovenproof dish. Sprinkle with breadcrumbs (optional), parmesan and Comté cheese, dot with butter all over. Bake in a preheated oven 350F for 15-20 minutes until golden.
-Mimi Thorisson