Crab, Pasta and Cheese Gratin
Mild cheeses marry better with white wines than red wines because of their delicate flavors and the creaminess in both the wine and the food. Add the resonance of sweet crab, and a lush Chardonnay is the obvious choice; but other fruity, rich white wines also work well with this classic comfort food. Dependable: full, fruity Chardonnay. Daring: fresh, light Dolcetto.
Average Customer Rating:
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this product to a friend.
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Customer Reviews for Crab, Pasta and Cheese Gratin
Review 1 for Crab, Pasta and Cheese Gratin
CucinaQueen
,Huntington
,NY
Huntington, New York
May 9, 2012
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
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Great first course when entertaining!
May 9, 2012
Love this recipe, and have made it many times. I mix the cheeses, crabmeat, and sauce together, then add afew drops of white truffle oil to the mix before adding the pasta.
I also put the peas into the pasta, the last 3 minutes of cooking, this saves a step.
Pros: Impressive, Will Make Again
Cons: not fat free!
Review 2 for Crab, Pasta and Cheese Gratin
cookaway
Alexandria, VA
February 10, 2011
Would You Recommend? Yes
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Mac and Cheese for Adults
February 10, 2011
We love this recipe. I've made it several times for several occasions including as a great casserole to bring to new mom friends of mine and as a main course for a dinner party. Everyone I've made it for has loved it!
Review 3 for Crab, Pasta and Cheese Gratin
missblackie
Los Angeles, CA
May 19, 2010
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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All grown up...
May 19, 2010
Another one of our family favorites-- it is a grown up version of mac & cheese. I use more pasta to make it a full pound, and slightly more cheese with Panko bread crumbs on top. No one will be dissapointed