Crab Macaroni and Cheese

Crab Macaroni and Cheese

Hey y’all! So this week’s theme is Pasta with Seafood! I’d love to say that this comes from a place of deep creativity and immense thought, but in reality it’s a result of trying to clean out my pantry and finding several boxes of dried pasta in there. And since Matt and I love seafood and felt like we didn’t eat much of it over the holidays, here we are. Exciting, I know. It will be tasty, though!

crab macaroni and cheese

I found this recipe on my good friend Aimee’s blog, which I profiled here, and it was a perfect excuse to use up some dried penne that was taking up space on my pantry’s bottom shelf.

Crab Macaroni and Cheese

This dish is delicious!! It’s so cheesy and creamy, but you can really taste the crab – it’s not hidden at all. And for that reason, you should definitely make sure you get quality crab meat.

crab mac and cheese

I had to make a few minor changes to the original recipe posted on Aimee’s site, simply because I found myself lacking a few ingredients at the last minute. Instead of lemon zest I used lemon pepper, and though I could’ve sworn I had some panko when I began cooking, I quickly found out how wrong I was, so fresh bread crumbs saved the day. Also, I added some chopped shallot and garlic, simply because I had some laying around and thought, “why not?” All in all, extremely tasty. I highly recommend!

Crab macaroni and cheese

{One year ago: Coffee Rubbed Bacon}

Source: slightly adapted from See Aimee Cook

1 lb dried penne, or other short cut pasta
1 lb lump crab meat
10 oz crumbled feta cheese, divided
1 1/4 tsp lemon pepper
1/2 cup panko, or fresh bread crumbs
2 tbsp chopped fresh parsley, divided
5 tbsp butter, divided and 1 tbs melted
1 large shallot, chopped
3 garlic cloves, minced
4 tbsp all purpose flour
3 cups milk
2 tbsp chopped fresh dill
8 oz Gruyere cheese, shredded
1/2 tsp Kosher salt
1/2 tsp fresh ground black pepper

Preheat oven to 400 F. Grease a 9×13″ baking dish and set aside.
In a large pot, boil the pasta in salted water for 2 minutes less than the package directions. Drain well and transfer back to the large pot, or to a large mixing bowl. Add the crab to the hot pasta and toss to combine. If this is going to sit for a few minutes, I’d recommend stirring in a drizzle of olive oil too, to prevent sticking.
In a medium bowl, toss together a handful of feta, 1/4 tsp lemon pepper, panko or bread crumbs, 2 teaspoons chopped parsley, and 1 tbs melted butter. Set aside.
In a medium saucepan over medium-high heat, melt the remaining 4 tablespoons of butter. Add the shallot and garlic and saute until softened, about 3 minutes. Add the flour and cook, stirring constantly, for 1-2 minutes, or until light golden brown in color. Slowly stir in the milk until no lumps remain. Bring to a simmer and let it thicken, stirring frequently to prevent scorching on the bottom of the pan. This should take 5-7 minutes.
Remove from heat and stir in the remaining feta, lemon pepper, and parsley as well as the dill, Gruyere, salt, and pepper. Stir to melt the Gruyere. Pour this sauce over the pasta and crab in the large pot and stir well to coat.
Pour the mixture into the prepared baking dish. Sprinkle the reserved feta and bread crumbs mixture evenly over top.
Bake for 20-25 minutes, until the sides are bubbly and the top is evenly browned. Let sit for 5-10 minutes before serving.

4 responses to “Crab Macaroni and Cheese

  1. I’m so glad y’all liked it!

  2. Pingback: Freeform Crawfish Ravioli | The Texan New Yorker

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