Maryland Crab Mac Cheese Recipes

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MARYLAND CRAB MAC & CHEESE



Maryland Crab Mac & Cheese image

I decided to give this dish a Maryland twist filled with lump crab meat and a surprise crumble on top, but no matter which cheese, noodle, or crumble you use - your mac and cheese will be the bomb if you follow this formula.

Provided by Vodka & Biscuits

Categories     Pasta     Pescatarian     Weeknight Dinners     Kid-Friendly     Comfort Food     Easy     Egg-Free     Soy-Free     Entertaining     Fish-Free     Peanut-Free     Tree Nut-Free     Sugar-Free     Tomato-Free     Oven     Stove

Time 40m

Yield 12

Number Of Ingredients 11

1 pound Elbow Macaroni
1 pound Lump Crab Meat
2 cup 2% Reduced Fat Milk
4 tablespoon All-Purpose Flour
2 1/2 tablespoon Butter
8 ounce Sharp White Cheddar Cheese
8 ounce Mild Yellow Cheddar
1 tablespoon Old Bay® Seasoning
1/2 cup Breadcrumbs
1/2 cup Crab Flavored Potato Chips
to taste Fresh Parsley

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!

Nutrition Facts : Calories 31 calories, Protein 1.8 g, Fat 1.4 g, Carbohydrate 2.9 g, Fiber 0.1 g, Sugar 0.3 g, SaturatedFat 0.8 g, TransFat 0 g, Cholesterol 7.6 mg, Sodium 46.1 mg, UnsaturatedFat 0.1 g

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 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

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