• 2 oz fresh Dungeness crab meat

• 4 oz macaroni pasta

• 6 oz heavy cream

• 1 oz parmesan cheese

• 1 oz Stilton cheese

• 1 oz crimini mushrooms

• 1 ea. shallots (minced)

• 2 ea. garlic (sliced)

• 1 tsp butter

• 2 Tbsp white wine

• Salt/white pepper

• 1 tsp extra virgin olive oil

• ½ tsp white truffle oil

• Parmesan herb bread crumb topping


Add extra virgin olive oil to a pan, turn on high heat. When oil reaches the smoking point, add mushrooms. Season with salt and white pepper. Saute for 3 minutes or until lightly golden brown on all sides. Add garlic and shallots, sauté for 1 minute. Deglaze pan with white wine. Reduce by half. Add heavy cream, reduce by half, add macaroni pasta, parmesan cheese and Stilton cheese. Simmer on low heat until cheese is completely melted through, finish with white truffle oil. Place in a serving dish, top with fresh Dungeness crab and parmesan bread crumb topping. Bake for 5–6 minutes at 350F. Serve.

Recipe provided by: Chef Dan Van Norman


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