Steps:
- Preheat oven to 350F. Butter a shallow casserole dish.
- For the cream base, in a medium saucepan over medium heat, add heavy cream, and heat.
- Add chèvre cheese and cream cheese; mix thoroughly with a whisk. Set aside.
- In a small bowl, mix bread crumbs, Parmesan, garlic and parsley. Set aside.
- Return drained pasta to large soup pot. Add cream base and heat over medium heat until hot.
- Add most of the white cheddar and Gruyère cheese. Fold in crab, and add a pinch of salt to taste.
- Pour mixture into a shallow casserole dish. Sprinkle remaining cheese and bread crumb mixture over pasta.
- Bake for 20 minutes, until crust is golden brown. Serve immediately.
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