The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.
“Crab” your enthusiasm because this easy “throw together” family meal is nothing less than delicious. Creamy, light and everything delight-ful, this seafood concoction is not your typical seafare. A splash of Los Vascos white wine from Chile adds flavor to the seasoned white sauce for a gourmet spin on casserole season. This sauce can also be served with pasta, rice, risotto or by itself with crusty rolls. No matter how you enjoy it, you simply can’t go wrong.
The Los Vascos Sauvignon Blanc featured in this recipe is crisp, bright and perfect for end of summer sipping. It blends with the lighter seafood flavors of this dish and also holds up beautifully to the creaminess of the white cheese and warmth of Hatch Chilies creating layers upon layers of mouthwatering goodness!
For the Casserole
- 5 Tbsp. butter
- 6-9 fresh sage leaves
- ½ medium white onion, diced
- 4 Hatch Chilies, roasted and skinned
- 2 cups mini shrimp
- 2 cups crab meat
- 2 cups campanelle pasta, or any other curly pasta
- 1/4 cup flour
- 2 cups milk
- Dash of salt
- Dash of pepper
- 1/4 tsp. smoked paprika
- 1 Tbsp. Old Bay seasoning
- 1 to 2 Tbsp. dry chives
- 1 to 2 Tbsp. dry parsley
- 4 cloves of garlic, minced
- ½ cup Los Vascos Sauvignon Blanc
- 2 cups Monterey Jack cheese
For the Topping
- 1 cup panko bread crumbs
- 2 Tbsp. melted butter
- 2 Tbsp. dry parsley
- ½ cup parmesan cheese
- Salt and pepper
For Roasting the Hatch Chiles
- Preheat oven to 425˚F. Line a baking sheet with tin foil. This will help evenly roast the Hatch Chiles.
- Place Hatch Chiles in the oven, on the middle rack, and roast for 10 minutes. Flip and roast for another 10 minutes. Chiles will begin to blacken and blister.
- Remove chiles from the oven. While they are still hot, place them in a bowl and cover with the tin foil. This is called “steeping.” Leave the chiles to rest in the covered bowl for another 5-10 minutes. This method makes it very easy to remove the outer skin.
- Once the chiles have finished steeping and are cool to the touch, the skin should peel off from the inner flesh. Massage the chiles to loosen the outside skin and discard. Scrape out the seeds from inside. The seeds are the hottest part of the chile.
- Dice the roasted chiles and set aside.
For the Casserole
- Preheat the oven to 350˚F.
- Melt the butter in a sauce pan over medium heat. Add the sage and simmer for 5 minutes until the sage starts to turn crispy and the butter turns brown.
- Remove the sage and place on a paper towel to drain the excess butter.
- Add the flour and stir until it begins to bubble.
- Add the milk, bring to a simmer stirring consistently until the sauce thickens.
- Reduce the heat and add the white wine and onions and cook for 2 minutes.
- Add the garlic and cook for another minute until fragrant.
- Add the shredded cheese and spices and cook until melted.
- Add the shrimp and crab meat and mix to combine.
- Add the diced Hatch Chiles and mix to combine.
- Cook the pasta per the package instructions. Add the cooked pasta to the seafood mixture and then pour into a greased baking dish.
- Combine all ingredients for the topping.
- Add topping to the baking dish and bake for 18 minutes. Turn the broiler to high for the last 2 minutes to brown the top.
- Top with crispy sage and enjoy!