1/2 lb. of pasta-any small shell, or macaroni will do
1 T. olive oil
3 T. butter, divided
1/2 c. finely chopped celery
1 small onion, finely chopped
1/2 small red pepper, finely chopped
2 cloves of garlic, minced
1 Bay leaf
1/4 tsp dry thyme
Zest of half a lemon
Fresh ground pepper
1/2 lb. lump crab meat
1-1/2 tsp. Old Bay Seasoning
3 tsp. flour
1-1/4 c. milk
3 tsp. Dijon mustard
Fresh grated nutmeg to taste
1/2 c. grated sharp cheddar cheese
1/2 c. grated swiss cheese
1/2 c. Panko bread crumbs
A few dashes hot sauce
1/4 c. grated parmesan
Bring a large pot of water to boil. Salt the water and then cook the macaroni for 3-4 minutes. It will not be cooked through. Drain and cool. Place in a large bowl.
In a medium sauce pan, drizzle olive oil once around the pan. Add 1 T. butter and melt. Add the celery, onion, pepper, garlic, Bay leaf, thyme, lemon zest and pepper to taste. Saute until vegetables are soft, about 5 minutes. Remove the bay leaf.
Add the crab and Old Bay seasoning. Stir to coat and set aside.
In a medium saucepan, melt 1 T. butter. Whisk the flour in and cook for two minutes. Add the milk and whisk until bubbly and thick.
Add the mustard, nutmeg, cheddar and swiss cheese. Stir slowly until cheese melts.
Add the vegetable and crab mixture to the macaroni. Add the cheese sauce and stir to coat all.
Place in a casserole dish.
In a small saute pan, melt the remaining 1 T. of butter. Add the bread crumbs and a few dashes of hot sauce to taste, cook for a minute until the begin to toast. Add the parmesan and give it a quick stir.
Sprinkle on top of the macaroni.
Cover and bake in a 375 degree oven for 30 minutes.
Uncover and cook for 10 more minutes until brown and bubbly.