1poundfresh or high-quality refrigerated crab meatpicked over for shells
1tablespoonextra virgin olive oil
2tablespoonsbutter
2tablespoonsflour
1 ½cups2% low-fat milk
1cuphalf and half
8ouncescheddar cheesegrated
4ouncesFontina cheesegrated
4ouncesHavarti cheesegrated
2ouncesasiago cheesegrated
2ouncesgruyere cheesegrated
1poundelbow macaroni
½cuppanko
1tablespoonextra virgin olive oil
2tablespoonschopped fresh parsley
Instructions
Heat the oven to 375º F. In a medium saucepan set over medium heat; melt the butter into the oil; add the flour and saute for a few minutes. Slowly add the milk and half and half; stirring until thickened. Slowly sprinkle in the cheeses, stir, allowing each addition to melt before adding the next one.
Meanwhile, cook the macaroni in a large pot of boiling water; cook just slightly under the time indicated on the package (you want them to have a little bite to them as they will cook further in the sauce). Drain and keep warm.
Lightly oil a 3-quart baking dish. When the macaroni is ready, fold it into the sauce. Add the crab and gently fold into the mixture (be gentle, you want as much of the crab to remain in large pieces). Taste and adjust seasonings with salt and pepper. Pour into prepared baking dish.
In another small bowl, combine the panko, oil, and parsley. Mix well; sprinkle evenly over the top of the casserole. Place in the oven and bake 30 - 40 minutes, or until hot and lightly browned on top. Place under the broiler to further brown the top, if desired. Allow it to stand at least 5 minutes before serving.