Wednesday, December 24, 2014

Crab For Christmas Eve

We're continuing with our self-created tradition of dungeness crab for the winter holidays. Tonight out of the shell and folded into a creamy b├ęchamel for a white lasagna accented with grassy, sweet (easy melting) fontina cheese.
Be assured this dish fits squarely in the tastes better than it looks category but honestly I was too anxious to get James' entree to the table to try out other poses. In this baked pasta, layers of egg noodles alternate with a rosemary and thyme infused b├ęchamel, dungeness crab meat and fontina cheese -- topped (just before serving) with a pan roast of fresh mushrooms. It's the kind of dish I couldn't find time to make everyday and that's exactly what I try to do for the holidays.
For some busy families just cooking and sitting together at the table is a holiday only event. We sit down to a home cooked meal just about every night. So to make a night feel more like Christmas I venture out to recipes with multiple steps, meals served in courses and homemade desserts (not to mentioned super-luxe ingredients)
Santa won't get any trouble from us. We'll be tucked away in a happy crab coma while reindeer take their annual ride.
Merry Christmas to All! Merry Christmas, Goodnight!

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