Treat yourself to an amazingly delicious dinner by whipping up a batch of my Cheesy Crab Rangoon Dip Stuffed Pasta! It’s hot, it’s melty, and it’s utterly addicting.
Earlier this week I had the pleasure of attending a chef-led tasting event to celebrate that Tillamook is now available in Charlotte.
It was held at Hello, Sailor and they arranged for five North Carolina chefs to sample unique dishes created with Tillamook’s award winning cheeses. Fellow foodies and I enjoyed passed appetizers, an enormous cheese & charcuterie table, and my friend Elliott even roasted a whole hog for the occasion!
THE CHEFS + THEIR DISHES:
Joe Kindred, Kindred + Hello, Sailor
Heirloom Tomato Pie with Tillamook White Cheddar and Neese’s Sausage + Calabash Station with Hushpuppies, Shrimp Calabash, Blue Cornmeal Crusted Catfish Sandwich with Spicy Crab Mayo, Crinkle Cut French Fries.
Craig Diehl, Hello, Sailor
Charcuterie Board with a variety of Tillamook Cheeses + Hominy & Shelling Bean Succotash, Okra, Tomatoes.
John Fleer, Rhubarb
Seasame and Tillamook Sharp Cheddar Biscuit with 20 month Benton’s Country Ham, Dab o’ Benne Seed Duke’s Mayo + Tamale Pie with Tillamook Triple Cheddar Shreds, Pepper Mash Pepperonata, Confit Tomatoes, BBQed Field Peas Farm & Sparrow Polenta, Charred Tomatillo Salsa.
Elliott Moss, Buxton Hall Barbecue
Olive Oil Marinated Tillamook Colby Jack, White Anchovy, Nicoise Olive, Jalapeno Cornbread + Whole Hog BBQ with Smoked Tillamook Mac & Cheese.
Matt Kelly, Saint James Seafood
Padron and Tillamook Sharp Cheddar Croquetas + Peg’s Summer Squash Casserole.
WATCH A RECAP OF THE EVENT:
The place was jam-packed with cheese lovers, and I had the best time mingling with the crowd. My favorite creation of the evening was Katy and Joe Kindred’s Heirloom Tomato Pie. Look how gorgeous this is!!
Another starter that I absolutely swoon for is Hello, Sailor’s Cheesy Crab Dip.
It’s fully loaded with creamy cheese, massive lumps of fresh crab, and a mix of aromatic spices + fresh herbs. I order it almost every time I visit… along with a side of their grandfather’s pickles (I’m addicted). Inspired by all of this week’s yumminess, I’ve decided to share my own twist on Chef Joe’s crab dip featuring Tillamook!
First, we start with Joe’s base recipe for his cheese-tastic masterpiece.
His original dip recipe calls for cheddar, but I substituted with Tillamook’s Mexican 4 Cheese shreds because it’s my favorite blend of cheeses. I’m also a fan of subtle heat, so I think that pepper jack would work well in this recipe, too!
Next, you’ll mix the crab dip with your favorite pasta.
I opted for rigatoni because all the crevices get filled with cheesy-crab goodness. It’s a party-in-your-mouth type of situation and I’m totally here for it. After all the noodles have been coated, simply transfer the pasta to a baking dish, top it with more cheese, and pop that bad boy in the oven. This recipe makes a massive amount of food, so be prepared to use two baking dishes if you don’t own a larger one.
The end result is pretty much perfection in a bowl. So get ready to sink your teeth into the best darn pasta dish you’ve ever made at home. Seriously.
- 16 ounces Rigatoni, or your favorite pasta noodle
- 1 Pound Lump Crab Meat
- 24 ounces Cream Cheese, room temperature
- 2 cups Diced Roasted Red Peppers
- 1 Tbsp. Tarragon, chopped
- 2 Tbsp. Parsley, chopped
- ⅓ cup Lemon Juice
- 1 tsp. Smoked Paprika
- 1 Tbsp. Salt
- 2 tsp. Ground Black Pepper
- ½ cup Sour Cream
- 2 cups Tillamook Mexican 4 Cheese Shreds
- 1 tsp. Worcestershire
- 2 Tbsp. Hot Sauce
- 1 tsp. Soy Sauce
- 1 cup crushed Butter Crackers
- Cook noodles according to package directions in a large pot, subtracting 2 minutes from the al dente time.
- Meanwhile, mix the cream cheese in a large bowl with a spatula for 1 – 2 minutes, until smooth and soft. You can do this by hand or with a stand mixer.
- Strain any excess liquid off of the roasted red peppers and chop.
- Add the chopped peppers, tarragon, parsley, lemon juice, smoked paprika, salt, pepper, sour cream, 1 cup of shredded cheese, hot sauce, Worcestershire, and soy sauce to the cream cheese. Mix until combined.
- Fold in the crab meat into the cheese mixture with a rubber spatula.
- Once the pasta has cooked, strain it and return the noodles back to the pot. Gently toss the cheesy crab mixture and pasta together.
- Place mixture into an ovenproof baking dish and sprinkle the top with remaining 1 cup of shredded cheese. Bake at 350F for 10 – 15 minutes, or until the cheese has melted and the pasta is hot throughout.
- Add a layer of crushed crackers and bake for an additional 5 minutes.
- Serve immediately.
This Cheesy Crab Rangoon Dip Stuffed Pasta recipe is sponsored in partnership with Tillamook.
Per the usual, all opinions are mine alone and I would never promote a product or travel destination that I do not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com! To find out where you can purchase Tillamook’s cheese and ice cream products near you, click here!
PIN THIS FOR LATER:
WOW! This looks absolutely amazing. Can’t wait to make it as a cheat meal!
Thank you so much! It’s a cheese-tactic recipe, I know you’ll love it as much as we do. Enjoy!
Hey! Is there a way to do this as a skillet on the stove top??
I’ve honestly never tried this on the stovetop, but I’m sure you can try it! You won’t get the crispy crust from the crackers, but if you don’t mind skipping that step I’m sure it would work out great!