Recipe courtesy of Crab Recipes (

Adapted Half Recipe from Lynsey Lou's and Sauce Magazine
Rating:  10 out of 10
1 cup Fonduta Cream (Recipe follows)
2 Tbsp. drinkable quality dry white wine or chicken broth
1/4 cup heavy cream
8 oz. picked crabmeat
1 Tbsp. unsalted butter
1/4 lb. medium shelll pasta, cooked

 Preheat oven to 425F.  In a 2-quart saucepan, combine fonduta cream, wine and heavy cream.  Bring to simmer over medium low heat, being careful not to scorch.  Add crab meat and simmer for 1 minute or till crab is heated through.  Remove from heat; stir in butter; adjust seasoning.  Stir in cooked pasta; transfer to a buttered casserole dish.  Sprinkle breadcrumbs over top.  Bake 20-25 minutes, or till top is browned and filling is bubbly and hot.  Serves 4 small eaters, or 2 large eaters.

 Fonduta Cream
1 Tbsp. butter
2 Tbsp. onion, finely chopped
2 Tbsp. flour
1/4 cup drinking quality dry white wine (or chicken broth)
3 Tbsp. heavy cream
1/2 cup 2% milk
3 oz. cheese (mix cheddar, asiago and gouda)
dash of freshly grated nutmeg
Salt & Pepper to taste

 Saute onion in the butter till softened.  Stir in flour; add wine; whisk to combine.  Add cream and milk and bring to a simmer.  Off heat; stir in cheese, nutmeg, salt and pepper.