For the last two weeks, we’ve solicited readers to send us their best recipe to win dinner at Emeril Lagasse’s newest restaurant, Emeril’s Chop House, in Bethlehem at the Sands Casino.
We sorted through a ton of mouth-watering (and some gross) recipes, but alas, we had to pick our favorite.
And the winner is Alison's Crab and Brie Pasta submitted by Alison W. This dish had it all: originality, simplicity and, of course, it was delicious!
So here it is…Enjoy!
Alison's Crab and Brie Pasta
Ingredients:
-1 pound large seashell pasta or another pasta of your choice
-1 pound of lump crabmeat (the refrigerated canned crab found in the fresh seafood section is fine or you could substitute crab with cooked shrimp, scallops, etc.). Gently toss the crab meat with a teaspoon or two of Old Bay seasoning.
-2 tablespoons butter
-1 medium to large sweet onion, thinly sliced
-1 jar white Alfredo sauce
-2 cups half and half
-1/4 to 1/2 cup of grated parmigiana cheese
-16 to 24 ounces Brie cheese, trimmed and cubed into small pieces
-4 ounces of crumbled Danish Bleu cheese
-Panko breadcrumbs, tossed with a bit of melted butter for a topping
Directions:
-Preheat oven to 350 degrees and spray a 9 x 13 casserole dish (or a few smaller ones) with a non-stick spray.
-Prepare pasta according to directions and drain
-Sauté onion in butter until tender, salt and pepper to taste
-In a large mixing bowl, stir together Alfredo sauce, half and half and Parmigiana cheese
To assemble casserole:
-Place drained pasta on the bottom of the casserole dish
-Spoon sautéed onions on top of pasta
-Spread cubed Brie and crumbled Bleu on top of the onions
-Sprinkle seasoned crabmeat on top of the cheeses
-Pour Alfredo Sauce mixture on top (o not stir)
-Top with buttered breadcrumbs.
Bake 45 to 50 minutes (less if you are using smaller casserole dishes) and allow 10 minutes to rest after removing from oven to "set" before serving.
