Cheesy Amish Pasta Crab Bake with Citrus Orange Focaccia Crumble

Name: Cheesy Amish Pasta Crab Bake with Citrus Orange Focaccia Crumble
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 servings servings
Cuisine: American
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

Jennifer

1 year ago

Cuisine: American

Categories: Main Dishes, Cheese Dishes & Pasta

Recipe Source: Jennifer

This Cheesy Amish Pasta Crab Bake with Citrus Orange Focaccia Crumble is a truly decadent and flavorful dish that combines the richness of Amish pasta with the delicate sweetness of crab meat. The creamy cheese sauce envelops the pasta and crab, creating a comforting and satisfying base. The addition of a citrus orange focaccia crumble adds a bright and zesty contrast to the richness of the dish, while also providing a delightful crunch. This bake is perfect for a special occasion or a cozy night in, and it's sure to impress your guests with its unique flavors and textures.

Tags:

crab

cheese

Difficulty: EASY

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Serving Size: 8 servings

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:

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.
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.
Pre Heat oven to 350 degrees
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.
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.
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.)
Stir in the crab and spread into a 2 8x8 baking dishes or 1 9x13.
In a small bowl whisk the olive oil, juice from the orange and the orange zest.
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.
Sprinkle bread crumb mixture over pasta, sprinkle remaining tarragon, basil and 1 tsp orange zest over bread crumbs.
Bake for 10-15 minutes or until topping is golden brown.
Serve warm!!!!

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:

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.

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.

Pre Heat oven to 350 degrees

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.

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.

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.)

Stir in the crab and spread into a 2 8x8 baking dishes or 1 9x13.

In a small bowl whisk the olive oil, juice from the orange and the orange zest.

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.

Sprinkle bread crumb mixture over pasta, sprinkle remaining tarragon, basil and 1 tsp orange zest over bread crumbs.

Bake for 10-15 minutes or until topping is golden brown.

Serve warm!!!!