2lbCrab LegsKing Crab Legs or Snow Crab Legs (defrosted)
2tbspButter
2tbspShallotchopped
2tbspAll-purpose flour
2cupsMilk
4ozGorgonzola cheese crumbled (or more if needed)
2tbspSun dried tomatoessliced
1tbspFresh parsleychopped
Instructions
Preheat the oven to 350 degrees.
In a large pot of boiling salted water, cook pasta according to package directions. Drain and set aside.
In a nonstick pan on medium heat melt the butter. Saute the shallots for 2 - 3 minutes until they become soft. Stir in the flour and cook for 1 minute. Whisk in the milk and gorgonzola cheese. Season with salt and pepper to taste. Let the pan simmer until the sauce becomes thick but still smooth and creamy. (taste and add in more gorgonzola if needed). Remove the pan from the heat once the desired consistency is achieved.
Place the crab legs on a baking sheet and bake for 6 - 8 minutes just to warm them through. Using a pair of scissors cut the shells lengthways and peel the shells apart to extract the meat.
Return the pan with the sauce back on medium heat and toss with the sun dried tomatoes and pasta. Adjust the seasoning with salt and pepper if needed. Serve the pasta with the crab meat and garnish with parsley.