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Dungeness Crab Mac

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An adult take on a classic dish, Carmody cheese is hard to find outside of San Francisco so you can use Havarti instead. Also, spend the money to use real crab meat it's just not worth the time and effort to make this with surimi

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Rate this recipe 4.8/5 (14 Votes)

Ingredients

  • 1/2 lb elbow pasta
  • 3 tbls sweet butter
  • 1 yellow onion, coarsely chopped
  • 1 red pepper, chopped
  • 1/2 lb cooked crabmeat, pick to over to remove any shell bits
  • 1 tsp kosher salt
  • 3 tsps Old Bay Seasoning
  • 2 c. Mac Sauce (the recipe is on Key Ingredient)
  • 2 c. grated Carmody cheese, or Havarti if you can't find Carmody
  • 1/2 grated Parmesan (NOT OUT OF THE GREEN CAN!)
  • 1/2 panko
  • 1 lemon, cut into wedges

Details

Servings 4
Preparation time 30mins
Cooking time 60mins
Adapted from homeroom510.com

Preparation

Step 1

1) Cook the pasta to a very firm al dente (it'll cook more in the oven), drain, rinse and drain again
2) Preheat the oven to 400 degrees
3) Melt the butter in a large saute pan. Cook the onion and bell pepper until soft, about 10 minutes, add the crab, 2 tsps of the Old Bay and the salt. Cook for two more minutes and take off the heat.
3) Add the sauce and cheese to a pot and cook over medium heat until the cheese is just melted, about 3 minutes, add the crabmeat mixture and cooked pasta, stir in well and continue to cook for another 5 minutes
4) Place into a 14" casserole, sprinkle with the Parmesan and the cover with the panko. Sprinkle on the last tsp of Old Bay.
5) Bake until golden and bubbly, about 15 minutes
6) Serve with the lemon wedges

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