Cheesy Amish Pasta Crab Bake with Citrus Orange Focaccia Crumble

Cheesy Amish Pasta Crab Bake with Citrus Orange Focaccia Crumble

shared by Jennifer

Details:

    PT25M
  • Prep Time: 25 Minutes
  • PT15M
  • Cook Time: 15 Minutes
  • PT1H
  • Total Time: 1 Hour
  • Difficulty: Intermediate
  • Serves: 6-8 people
  • In a large stockpot bring 4 cups of water to a rapid boil. Place large steamer basket inside boiling water, add crab legs cover and cook for 8-10 minutes.

Ingredients:

  • 2 1/2 pounds king crab legs
  • 1 12 oz package Amish extra wide egg noodles.
  • 4 tablespoons unsalted butter
  • 4 tablespoons All Purpose Flour
  • 3 cups warm whole milk
  • 2 cups grated black truffle cheddar cheese
  • 1 1/2 tablespoon tarragon leaves, divided
  • 1 1/2 tablespoon basil leaves, divided.
  • 2 cups parmesan cheese focaccia bread crumbs
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon orange zest
  • Juice of 1 large orange.
  • Salt and Pepper

Directions:

  1. In a large stockpot bring 4 cups of water to a rapid boil. Place large steamer basket inside boiling water, add crab legs cover and cook for 8-10 minutes.
  2. When the crab is finished cooking remove from heat and let cool down enough to handle and remove the crab meat from the shells and set aside in a small bowl.
  3. Pre Heat oven to 350 degrees
  4. In a 2 quart sauce pan with salted boiling water cook the amish noodles according to package directions, reserve 1/2 cup cooking water. Drain pasta and set aside.
  5. Meanwhile in a medium saucepan melt the butter on medium low heat until completely melted. Add in the flour all at once and stir constantly for 2-3 minutes. Slowly pour in the warm milk while constantly stirring. Add in grated cheese and stir until melted. Add in 1 tablespoon of the tarragon and 1 tablespoon of the basil. Salt and pepper to taste.
  6. Pour cheese sauce over egg noodles and stir till noodles are covered in the sauce. (If sauce is too thick add a little of the reserved pasta water.)
  7. Stir in the crab and spread into a 2 8x8 baking dishes or 1 9x13.
  8. In a small bowl whisk the olive oil, juice from the orange and the orange zest.
  9. In a food processor place 6-8 2 inch chunks of the focaccia bread and pulse 4-5 times to make soft bread crumbs. With the machine running slowly drizzle in the olive oil mixture.
  10. Sprinkle bread crumb mixture over pasta, sprinkle remaining tarragon, basil and 1 tsp orange zest over bread crumbs.
  11. Bake for 10-15 minutes or until topping is golden brown.
  12. Serve warm!!!!