Crabs – We Got ‘Em
John Flaningam

4 jumbo shrimp, peeled and deveined
4 oz. snow crab meat
1 oz. Sauterne wine
½ lemon
2 cups water
2 cloves, garlic, minced
6 oz. cooked cavatappi pasta
6 oz. heavy cream
1 oz. Parmesan cheese
1 oz. Romano cheese
1 oz. Gruyere cheese
1 oz. white Amercian cheese
1 green onion, chopped
Salt and pepper to taste
½ oz. Parmesan cheese for garnish
½ oz. Romano cheese for garnish

Boil water in a small pot. Add wine, ½ lemon and 1 clove garlic. Place shrimp in a small colander in boiling water. Poach until tender. Add crab and remove when warm. Place cream in a small saucepan over medium gas heat. Start with a small boil, reduce slightly. Add cheeses and stir until thick. Pour into a large skillet over medium gas heat. Add hot pasta and toss until well-blended. Place in a serving bowl. Top with shrimp and crab. Sprinkle with ½ oz. each of Romano, Parmesan cheese and chopped green onion.