PREPARATION:

Method

1. Preheat oven to 350 degrees. In a saucepan, heat 2 tablespoons of the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté for 1 minute. Add the peppers and garlic. Sauté for 1 minute. Add the milk, 1 cup of the stock, the Old Bay, and bring to a boil. Reduce the heat to a simmer and cook for 6 minutes. Remove from the heat. Using a hand-held blender or food processor, puree until smooth. Add a bit more stock as necessary to correct sauce thickness. Season with salt and pepper. Set aside and keep warm.
2. In a large bowl, combine the pasta, Monterey Jack, Cheddar, crabmeat, and the red pepper sauce, stirring to combine. (Be careful not to break up any crabmeat lumps). Carefully, distribute the pasta into 12 three-ounce ramekins, sprayed beforehand with canola spray. Combine the Parmesan and the bread crumbs. Top each ramekin with a generous sprinkle of Parmesan topping. Arrange all ramekins on a baking sheet and place into the oven, cooking until the mixture is heated through and the cheese is lightly browned, about 15 minutes. Serve immediately.

   Editor's Note: Look for organic milk and cheese and sustainable crab. This recipe was featured in the Nice Day for a Green Wedding Reception Episode of Emeril Green.