Dungeness Crab Mac and Cheese

• 6 ounces penne
• 1/2 pound cooked lump crabmeat, preferably Dungeness, rinsed and drained (1 1/2 cups)
• 5 tablespoons unsalted butter
• 1 cup roughly chopped cauliflower
• 1 ear fresh corn, kernels removed, or 2/3 cup frozen corn kernels
• 3 tablespoons roughly chopped celery (about 1 rib)
• 1/4 teaspoon kosher salt
• 1 teaspoon capers, drained
• Dash of cayenne pepper
• 1/8 teaspoon chili powder
• Dash of turmeric
• 2 tablespoons all-purpose flour
• 1 1/2 cups Crab Stock (page 232)
• 1 tablespoon pale dry sherry
• 1/2 teaspoon chopped fresh tarragon
• 1/2 teaspoon freshly ground black pepper
• 6 ounces semihard cheese (page 23), shredded (1 1/4 cups)
• 1 ounce hard cheese (page 23), chopped (3 tablespoons)
• 3 tablespoons fresh bread crumbs

1. Heat oven to 375F.
2. Lightly oil an 8-inch baking dish.
3. Cook the penne 2 minutes less than package directions.
4. (It will finish cooking in the oven.)
5. Rinse the pasta in cold water and set aside.
6. Put the crabmeat in a large bowl and pick through it with your hands, removing any pieces of shell.
7. In a large skillet over medium-high heat, melt 1 tablespoon of the butter.
8. Add the cauliflower and cook for 1 minute without stirring.
9. The cauliflower will just begin to brown on the bottom.
10. Flip the cauliflower, add the corn, celery, and salt, and saute for another minute.
11. Transfer the vegetables to a small bowl.
12. In the same pan over medium-high heat, melt 1 tablespoon of the butter.
13. Add the capers and saute until they are brown, about 1 minute.
14. Remove the pan from the heat and add the cayenne, chili powder, and turmeric.
15. Stir to combine.
16. Gently fold in the crabmeat until it is fully coated.
17. Transfer to a small bowl and set aside.
18. In the same skillet, melt the remaining 3 tablespoons butter over medium heat.
19. Whisk in the flour to create a roux.
20. Cook for 2 minutes, stirring constantly, and then slowly whisk in the stock.
21. Continue whisking until fully combined, about 30 seconds.
22. Add the sherry, tarragon, and pepper and stir.
23. Remove from the heat and stir in the semihard cheese until it is completely melted, about 30 seconds.
24. Mix in the pasta, vegetables, and the hard cheese.
25. Very gently fold in all but 1/3 cup of the crabmeat.
26. Pour the pasta into the baking dish and spread the reserved crabmeat over the top, pressing it slightly down into the mac and cheese.
27. (If the crabmeat is left on top, it will dry out while it cooks.)
28. Sprinkle the bread crumbs over the top of the dish.
29. Bake for 50 minutes, or until the cheese is bubbling around the edges and the internal temperature of the dish is 160F.
30. Let the mac and cheese sit for 15 minutes before serving.

penne, lump crabmeat, unsalted butter, cauliflower, corn, celery, kosher salt, capers, cayenne pepper, chili powder, turmeric, flour, pale dry sherry, tarragon, freshly ground black pepper, semihard cheese, hard cheese, bread crumbs

Taken from www.epicurious.com/recipes/food/views/dungeness-crab-mac-and-cheese-387750 (may not work)