Crab Mac N Cheese Bake Recipes

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CRAB CAKE MAC N CHEESE



Crab Cake Mac N Cheese image

Provided by Rachael Ray : Food Network

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 24

Salt
1 pound cavatappi or elbow pasta with lines on conchiglie (small fat tube/shell shaped pasta with lines)
2 tablespoons extra-virgin olive oil
6 tablespoons butter
3 ribs celery with leafy tops, finely chopped
1 medium onion, finely chopped
1/2 small red bell pepper, seeded and finely chopped
3 to 4 cloves garlic, finely chopped
1 bay leaf
About 2 tablespoons freshly chopped thyme leaves, several sprigs
About 1 tablespoon grated lemon zest
Freshly ground black pepper
3/4 pound fresh lump crabmeat, picked for shells and flaked
1 tablespoon seafood seasoning (recommended: Old Bay)
3 tablespoons all-purpose flour
2 1/2 cups milk
Freshly grated nutmeg, to taste
1 tablespoon Dijon mustard
1/3 pound, about 1 rounded cup grated sharp white Cheddar
1/3 pound, about 1 rounded cup shredded Gruyere or Swiss cheese
3 tablespoons hot sauce (recommended: Frank's Red Hot)
1 cup panko bread crumbs
A generous handful flat-leaf parsley, finely chopped
1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls

Steps:

  • Bring a large pot of water to a boil over medium heat, then salt the water. Add the pasta and cook for 3 to 4 minutes, (it will be undercooked). Cool, drain well and add it to a large bowl.
  • Meanwhile, in a medium saucepan, heat 2 tablespoons of extra-virgin olive oil, 2 turns of the pan, and 1 tablespoon of the butter over medium to medium-high heat. Add the celery, onion, red pepper, garlic, bay leaf, thyme, lemon zest, salt and pepper, to taste. Cook to tender, 6 to 8 minutes. Add the crabmeat to the vegetables and season liberally with seafood seasoning. Stir to combine, then remove from heat.
  • In a medium sauce pot, over low heat, melt 3 tablespoons butter and whisk in the flour. Cook for 1 minute, then whisk in the milk and bring to a bubble. Season the sauce with salt, pepper and nutmeg, to taste, and cook for a few minutes, until the mixture coats the back of a spoon. Add the mustard and the cheese and stir in a figure 8 motion. Add the vegetables and crab, sauce to the bowl with the pasta and transfer the mixture to individual baking crocks or a large casserole dish. This can be made ahead to this point and refrigerated.
  • Preheat the oven to 375 degrees F.
  • To complete the dish, melt a couple of tablespoons butter in a small skillet, over low heat and add 3 tablespoons hot sauce. Warm through, then add the panko crumbs and toss to evenly coat the crumbs in sauce mixture. Cool the crumbs, then toss in the parsley and 1/2 cup grated Parmigiano -Reggiano cheese. Top the mac n cheese with the spicy crumb mixture. Arrange individual crocks on a baking sheet or put the casserole on baking sheet to catch any drips. Bake until brown and heated through, about 10 minutes. If cooking from cold, the mac n cheese will take 40 to 45 minutes, but add the crumbs the last 10 minutes of baking.

CRAB MAC 'N' CHEESE BAKE



Crab mac 'n' cheese bake image

A seafood twist on a family favourite that's packed with sustainable shellfish. Serve with a lemony rocket salad

Provided by Tim Bouget

Categories     Dinner, Main course, Pasta, Supper

Time 55m

Number Of Ingredients 13

100g butter , plus extra for greasing
500g macaroni
100g flour
1l milk
200g mature cheddar , grated
1 tbsp Dijon mustard
1 tbsp tomato ketchup
1 tsp cayenne pepper or Tabasco sauce
150g fresh, brown crabmeat
150g white crabmeat
100g crème fraîche
juice ½ lemon
½ small pack dill , finely chopped

Steps:

  • Heat oven to 200C/180C fan/gas 6 and grease a medium baking dish. Cook the macaroni following pack instructions.
  • Meanwhile, melt the butter in a thick-bottomed pan and add the flour to make a thick paste, stirring frequently with a wooden spoon. Add the milk, little by little, to the paste, mixing until smooth. Cook over a medium heat, stirring continuously until the mixture thickens.
  • Remove from the heat, add 150g cheese and whisk until smooth. Mix in the mustard, ketchup and cayenne. Drain the macaroni and return to the pan. Stir the cheese sauce into the cooked pasta, fold in the brown crabmeat and season.
  • Spoon the mixture into the prepared baking dish. Sprinkle the remaining 50g cheese on top and bake in the oven for 25-30 mins until heated through. Remove from the oven and stand for 10 mins.
  • Meanwhile, in a small bowl, combine all the ingredients for the crab topping with some seasoning. Serve a big spoonful on top of each portion of the bake, then scatter over the dressed rocket (see 'Goes well with'). If making ahead, cool completely and leave in the fridge overnight. The next day, cut into slabs and reheat (covered in foil) for 10 mins in the oven at 200C/180C fan/gas 6.

Nutrition Facts : Calories 623 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 1.4 milligram of sodium

CRAB MACARONI & CHEESE



Crab Macaroni & Cheese image

Crab and mushrooms put a deliciously different spin on classic macaroni and cheese. It's an upscale casserole for special occasions...but my family could eat it every day!-Angela Ochoa, Lake Elsinore, California

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 10 servings.

Number Of Ingredients 19

1 package (16 ounces) elbow macaroni
6 baby portobello mushrooms
2 green onions, sliced
1 tablespoon plus 1/4 cup butter, divided
1/4 cup all-purpose flour
1 teaspoon ground mustard
1 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon paprika
2-1/2 cups half-and-half cream
1-1/2 cups shredded part-skim mozzarella cheese, divided
1-1/2 cups shredded medium cheddar cheese, divided
TOPPING:
1/2 cup panko bread crumbs
3 tablespoons butter, melted
1 tablespoon dried basil
1-1/2 pounds cooked snow crab legs, meat removed
4 thin slices Swiss cheese
1/4 cup grated Parmesan cheese

Steps:

  • Cook macaroni according to package directions. Drain pasta and rinse in cold water., Meanwhile, in a large skillet, saute mushrooms and onions in 1 tablespoon butter until tender; set aside., In a large saucepan, melt remaining butter. Stir in flour, mustard, pepper, salt and paprika until smooth; gradually add cream. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in 3/4 cup each mozzarella and cheddar cheeses until blended. Remove from heat; fold in macaroni., Preheat oven to 350°. In a small bowl, combine bread crumbs, butter and basil. Transfer half the macaroni mixture to a greased 13x9-in. baking dish. Layer with reserved mushroom mixture, remaining macaroni mixture, mozzarella and cheddar cheeses. Top with crab and Swiss cheese. Sprinkle with crumb mixture and Parmesan cheese., Bake 15-20 minutes or until golden brown. Let stand 5 minutes before serving.

Nutrition Facts : Calories 535 calories, Fat 29g fat (18g saturated fat), Cholesterol 118mg cholesterol, Sodium 534mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.

CRAB MACARONI AND CHEESE



Crab Macaroni and Cheese image

Provided by Alex Guarnaschelli

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons sea salt
1 pound elbow macaroni
2 cups chardonnay
3 cups heavy cream
2 tablespoons Dijon mustard
Pinch sea salt
3 cups grated Swiss cheese
1/2 cup grated sharp Cheddar
1/2 cup finely grated Parmesan
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce, such as Tabasco
1 pound lump crabmeat, picked of any shell bits
1 cup panko breadcrumbs, toasted
1/2 cup finely grated Parmesan
1/2 cup chopped fresh flat-leaf parsley
1/2 cup grated Swiss cheese

Steps:

  • Preheat the oven to 350 degrees F.
  • For the pasta: In a large pot, bring 4 quarts water and the salt to a rolling boil. It should taste like seawater. Stir in the macaroni and cook but leave quite firm, 6 to 8 minutes. Drain the pasta, reserving some of the cooking liquid.
  • For the sauce: In a medium pot, reduce the wine over medium heat until the liquid measures about 1/2 cup, 5 to 8 minutes. Reduce the heat to medium-low and add the cream, mustard and a pinch of salt. Bring to a gentle simmer. Stir in the Swiss cheese, Cheddar, Parmesan, Worcestershire and hot sauce and warm until the cheese melts, 3 to 5 minutes.
  • Add the macaroni to the cream mixture and stir gently to blend. Allow the macaroni to rest on the stove so the pasta absorbs the flavors, 5 to 10 minutes. Transfer half of the macaroni to a 9-by-13-inch oven-proof baking dish, sprinkle with half of the crab in an even layer. Gently layer on the remaining macaroni, and then another layer of crab.
  • For the topping: In a medium bowl, mix the breadcrumbs, Parmesan, parsley and Swiss cheese. Top the pasta with the breadcrumbs and bake until browned and hot, 15 to 20 minutes.

CRAB MACARONI CASSEROLE



Crab Macaroni Casserole image

Cold winter evenings are much more tolerable with this comforting casserole. Whole wheat macaroni boosts nutrition, while the melted cheese topping makes it rich and so satisfying. We like it best with a veggie side. -Jason Egner, Edgerton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 11

2 cups uncooked whole wheat elbow macaroni
3 tablespoons chopped onion
2 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 cups fat-free milk
2 cans (6 ounces each) lump crabmeat, drained
1 cup reduced-fat sour cream
1/2 cup shredded Swiss cheese
1/2 teaspoon salt
1/2 teaspoon ground mustard
1 cup shredded fat-free cheddar cheese, divided

Steps:

  • Cook macaroni according to package directions., Meanwhile, in a large skillet, saute onion in butter until tender. Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Drain macaroni. Add the crabmeat, sour cream, Swiss cheese, salt, mustard, macaroni and 1/4 cup cheddar cheese to the skillet., Transfer to an 11x7-in. baking dish coated with cooking spray. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 380 calories, Fat 11g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 619mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 4g fiber), Protein 31g protein. Diabetic Exchanges

MAC AND CHEESE CASSEROLE WITH IMITATION CRAB



Mac and Cheese Casserole with Imitation Crab image

I made this recipe at home and have loved it ever since.

Provided by ian

Time 55m

Yield 4

Number Of Ingredients 10

1 cup rotini pasta
1 (10.75 ounce) can condensed Cheddar cheese soup
1 cup shredded Cheddar cheese
½ cup imitation crabmeat, diced
½ cup milk
¼ teaspoon seafood seasoning (such as Old Bay®)
⅛ teaspoon Cajun seasoning
⅛ teaspoon ground black pepper
¼ cup dry bread crumbs
2 tablespoons salted butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2-quart casserole dish.
  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl.
  • Add condensed soup, Cheddar cheese, imitation crab, milk, seafood seasoning, Cajun seasoning, and pepper to rotini; mix ingredients together. Transfer to the prepared casserole dish.
  • Mix bread crumbs and melted butter in a small bowl until crumbs are moist; spread evenly over the casserole mixture.
  • Cook in the preheated oven until bubbly and topping is golden brown, about 30 minutes.

Nutrition Facts : Calories 369.6 calories, Carbohydrate 32.5 g, Cholesterol 54 mg, Fat 19.6 g, Fiber 1.7 g, Protein 14.3 g, SaturatedFat 11.4 g, Sodium 1023.6 mg, Sugar 4.9 g

DELUX MAC AND CHEESE WITH SHRIMP AND CRAB



Delux Mac and Cheese With Shrimp and Crab image

This classic comfort food dish goes upscale with the tasty addition of shrimp, crab, cream and fresh basil. For a change, I have added half a bag of steamed baby spinach to the mixture

Provided by Abby Girl

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

2 cups macaroni
3 tablespoons butter (plus some for greasing)
2 tablespoons flour
2 cups milk (or light cream or half milk, half cream)
1/4 teaspoon paprika
1 pinch cayenne pepper
200 g old cheddar cheese, grated
2 pinchs salt, to taste
2 pinchs white pepper, to taste
200 g cooked shrimp, patted dry
1/2 cup crabmeat (fresh, frozen or 120 g can, well drained)
1/4 cup fresh basil
3 tablespoons parmesan cheese, grated

Steps:

  • In a pot of salted water, cook macaroni until tender, about 8 - 10 minutes.
  • Preheat oven to 350. Lightly butter an 8 x 8 baking dish and set aside.
  • In a large sauce pot, add the butter over medium heat. Add the flour and cook, stirring for 2 minutes. Using a whisk, slowly add the milk and cook until it thickens.
  • Remove the sauce from heat and mix in the cream, paprika, cayenne, salt and pepper. Add 3/4 of the cheese. When the macaroni is cooked, drain it well. Add to it, the shrimp, crab and basil and gently add the white sauce. Spoon macaroni mixture into the prepared baking dish.
  • Top with the remaining chedar and parmesan cheese.
  • Bake for 25 - 30 minutes or until the top is lightly golden.
  • .

Nutrition Facts : Calories 427.8, Fat 21.6, SaturatedFat 13.1, Cholesterol 134.2, Sodium 653.7, Carbohydrate 33, Fiber 1.3, Sugar 1.2, Protein 24.5

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From lemonsforlulu.com


CREAMY BAKED CRAB MAC & CHEESE - THE SHIRLEY JOURNEY
2017-10-23 Add cooked pasta and reserved pasta water to the cheese mixture and stir to combine. Fold in crab meat. Pour mac and cheese into baking dish. (optional) Sprinkle with more seafood seasoning. Combine breadcrumbs and melted butter and sprinkle over the top of mac and cheese. Bake about 10 minutes.
From theshirleyjourney.com


CRAB MAC AND CHEESE RECIPE CROCKPOT - ALL INFORMATION ABOUT …
Crock-pot Crab Mac and Cheese. Serves 4 crew members. Stock your galley with: 1 box (1 lb) of Fusilli pasta 1/2 stick (4 tbsps) of salted butter 1 can of evaporated milk 1 cup of half n half 3 cups of shredded sharp cheddar cheese 1/2 lb of diced crabmeat (real or imitation, I won't tell) French fried onions. Instructions:
From therecipes.info


CRAB MAC 'N' CHEESE | NIGELLA'S RECIPES | NIGELLA LAWSON
Divide between two small shallow bowls and sprinkle with Aleppo pepper or hot smoked paprika. Grate the Gruyère into a bowl and add the 2 tablespoons of grated Parmesan. Mix the flour with the spices in a small cup. Pour the milk into a measuring jug …
From nigella.com


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