Jul 09 2026
Restaurants›Rocio's Mexican Kitchen›Fontina Crab Mac Recipe

Fontina Crab Mac Recipe

Inspired by Rocio's Mexican Kitchen
Time45m
Serves4

Fontina Fondue, Cavatappi Noodles, Blue Crab Claw & Lump, Herb Breadcrumbs

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Ingredients

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Fontina Fondue

Pasta & Crab

Herb Breadcrumbs

Method

Fontina Fondue

  1. 1

    Make base

    In a small saucepan over medium-low heat, combine heavy cream, minced garlic, 0.5 tsp salt, and 0.25 tsp white pepper. Heat until just steaming; do not boil.

  2. 2

    Melt Fontina

    Reduce heat to low. Gradually whisk in Fontina cheese in small handfuls until melted and smooth. Stir in 0.25 tsp nutmeg.

Pasta & Crab

  1. 3

    Cook pasta

    Bring a large pot of salted water to a boil. Add cavatappi and cook until al dente. Reserve 0.5 cup of pasta water, then drain pasta.

  2. 4

    Prep crab

    In a bowl, toss blue crab claws and lump crab meat with lemon juice and a pinch of salt. Set aside.

  3. 5

    Combine with fondue

    In a warm pot, whisk the Fontina fondue with the crab mixture. Add the butter and thin with reserved pasta water as needed to achieve a creamy sauce that coats the pasta. Season with additional black pepper to taste.

Herb Breadcrumbs

  1. 6

    Toast breadcrumbs

    In a skillet over medium heat, combine olive oil with a small knob of butter. Add breadcrumbs and toast until golden and crisp, stirring often.

  2. 7

    Finish breadcrumbs

    Remove from heat and stir in chopped parsley, chives, thyme. Season with salt and pepper to taste.

Assembly

  1. 8

    Toss & plate

    Toss the hot pasta with the crab-fontina sauce until evenly coated. Fold in the crab meat and some of the herb breadcrumbs, reserving the rest for topping.

  2. 9

    Serve

    Divide among plates or bowls. Top with the remaining herb breadcrumbs and an extra squeeze of lemon if desired.

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