Lump Crab And Corn Truffled Mac And Cheese Recipes

MARYLAND CRAB MAC & CHEESE

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Over high heat, bring a large pot of water to a boil. Add the Elbow Macaroni (1 pound) and cook until al dente - about 7 minutes. Drain and set aside.
• Pick through the Lump Crab Meat (1 pound) to check for shells and set aside. Grate the Mild Yellow Cheddar (8 ounce) and Sharp White Cheddar Cheese (8 ounce) and combine in a medium-size bowl. Crush the Crab Flavored Potato Chips (1/2 cup).
• In a heavy bottom sauce pan, melt the Butter (2 1/2 tablespoon) over medium heat. Add the All-Purpose Flour (4 tablespoon) and mix with a wooden spoon. Cook for about 2 minutes or until the roux smells like butter. If you're using whole butter, wait a few seconds until the butter stops bubbling. This means all the water is gone!
• While whisking, add the 2% Reduced Fat Milk (2 cup). Whisk vigorously to incorporate. Bring the milk to a simmer, stirring often. After about 5 minutes the Bechamel will thicken.
• Add the Old Bay® Seasoning (1 tablespoon) and slowly start to add the cheese.
• Once melted, mixed, and smooth, add in the crab meat and noodles. Transfer to a baking dish.
• Mix the plain Breadcrumbs (1/2 cup) and crushed crab chips together. Sprinkle on top of the mac and cheese. Bake for 25 minutes.
• Garnish with Fresh Parsley (to taste) and enjoy!

CRAB AND CORN CHOWDA-MAC

Steps:

• Bring pasta water to boil and salt it. Cook pasta to al dente.
• While pasta cooks, heat a large, deep skillet over medium to medium-high heat. Add extra-virgin olive oil to pan with the bacon. Cook bacon 3 minutes. Add onions and celery and cook 3 minutes more. Add bell pepper and cook another minute or two. Add flour and cook 1 to 2 minutes. Whisk in stock, then milk. When milk bubbles, add crab and corn to heat through, another minute. Stir in cheese, thyme and cayenne pepper. Melt cheese into sauce. Drain pasta and toss with cheese, crab and corn sauce. Adjust seasoning. Ladle in bowls and garnish with chives.

LUMP CRAB AND CORN TRUFFLED MAC AND CHEESE

Steps:

• Place a small sauce pot on medium heat on top of the stove. Add cream, corn and white onion. In a medium pot, bring 8 cups of water to a boil. Add a generous amount of salt to the boiling water and bring to a boil again. Add cavatelli. When they float to the top, they are done. Strain the pasta and set aside. Salt and pepper scallops and grill to desired temperature. Set scallops aside. When onions are translucent in the cream mixture, place the entire mixture in a blender and puree until smooth. Return the pureed sauce to the pan and place over medium heat. Add the cheese and Alba white truffle butter to the sauce and stir until it melts. Turn off the burner and add the crab and pasta. Add salt and pepper to taste. Put the pasta mixture in a baking dish (or four individual baking dishes) and top with bread crumbs and Parmesan cheese. Place under the broiler until golden brown. Drizzle truffle oil over the bread crumbs. Warm the scallops in the oven and place on top of the pasta. A LITTLE HISTORY

CHESAPEAKE BAY "CRABBY" MAC

Steps:

• Preheat oven to 375 degrees F.
• For the sauce: Melt the butter in a saucepan. Add minced shallots and saute for 1 to 2 minutes. Add the flour to make a roux. Cook for about 2 to 3 minutes to cook the flour. Slowly, add 3 cups milk. When milk is incorporated into the roux, add the seafood seasoning, and the block of cream cheese. Cook until cream cheese is melted. Add shredded Manchego and Cheddar cheeses and parsley. Cook until all the cheese is melted. Add the sherry, if desired.
• Cook macaroni according to package directions or until just al dente. Drain macaroni. Stir cheese mixture into cooked macaroni and old in crabmeat. (Be sure to fold in crabmeat so you don't break up the lumps too much, you want nice chunks of crab.) Put mixture in a baking dish.
• For the topping:
• Mix melted butter, bread crumbs, seafood seasoning, and parsley. Sprinkle topping on the dish. Bake in the oven for 15 to 20 minutes to make the topping crispy. Garnish with fresh parsley.

CRAB AND CORN CHOWDA-MAC

Steps:

• Bring a large pot of water to a boil for the pasta and salt it. Cook the pasta to al dente.
• While the pasta cooks, heat a large, deep skillet over medium to medium-high heat. Add the EVOO and the bacon. Cook the bacon for 3 minutes. Add the onions and celery and cook for 3 minutes more. Add the bell peppers and cook for another minute or two. Add the flour and cook for 1 to 2 minutes. Whisk in the stock, then the milk. When the milk bubbles, add the crab and corn to heat through, another minute. Stir in the cheese, thyme, and cayenne pepper and heat until the cheese melts into the sauce. Drain the pasta and toss with the cheese, crab, and corn sauce. Adjust the seasonings. Ladle into bowls and garnish with the chives.

CRAB MACARONI & 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.

CRAB MAC 'N' CHEESE BAKE

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.

CRAB AND WHITE CHEDDAR MAC AND CHEESE

Steps:

• Prepare Macaroni and Cheese in large saucepan as directed on package.
• Meanwhile, melt butter in small skillet on medium heat. Add bread crumbs; cook 3 to 5 min. or until golden brown, stirring frequently. Remove from heat.
• Add crabmeat and onions to Macaroni and Cheese; mix well. Cook on low heat 3 to 5 min. or until heated through, stirring frequently. Sprinkle with bread crumbs.

CRAB MACARONI CASSEROLE

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.