To complete the dish, melt a couple of tablespoons butter in a small skillet, over low heat and add 3 tablespoons hot sauce. This can be made ahead to this point and refrigerated.
Add the vegetables and crab, sauce to the bowl with the pasta and transfer the mixture to individual baking crocks or a large casserole dish. Add the mustard and the cheese and stir in a figure 8 motion. Season the sauce with salt, pepper and nutmeg, to taste, and cook for a few minutes, until the mixture coats the back of a spoon. Cook for 1 minute, then whisk in the milk and bring to a bubble. In a medium sauce pot, over low heat, melt 3 tablespoons butter and whisk in the flour. Add the crabmeat to the vegetables and season liberally with seafood seasoning. Add the celery, onion, red pepper, garlic, bay leaf, thyme, lemon zest, salt and pepper, to taste. Meanwhile, in a medium saucepan, heat 2 tablespoons of extra-virgin olive oil, 2 turns of the pan, and 1 tablespoon of the butter over medium to medium-high heat. Cool, drain well and add it to a large bowl. Add the pasta and cook for 3 to 4 minutes, (it will be undercooked). 1 pound cavatappi or elbow pasta with lines on conchiglie (small fat tube/shell shaped pasta with lines)ģ ribs celery with leafy tops, finely choppedġ/2 small red bell pepper, seeded and finely choppedĪbout 2 tablespoons freshly chopped thyme leaves, several sprigsģ/4 pound fresh lump crabmeat, picked for shells and flakedġ tablespoon seafood seasoning (recommended: Old Bay)ġ/3 pound, about 1 rounded cup grated sharp white Cheddarġ/3 pound, about 1 rounded cup shredded Gruyere or Swiss cheeseģ tablespoons hot sauce (recommended: Frank's Red Hot)Ī generous handful flat-leaf parsley, finely choppedġ/2 cup grated Parmigiano-Reggiano cheese, a couple of handfulsīring a large pot of water to a boil over medium heat, then salt the water.
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