If you love crab as much as I do, you’ll love this Crab Mac and Cheese with three melty, stretchy cheeses caressing succulent lumps of crabmeat with just the right hint of spice.
You’ve probably already come to know me as a bit of a mac and cheese fanatic. I love making it and love eating it even more. And this recipe features my favorite way to serve mac and cheese no matter what protein I add – a buttered Ritz Cracker topping dotted with butter. Because of this topping, this Crab Mac and Cheese becomes other-worldly delicious. Just imagine: those three sharp, salty and melty cheeses against crunchy crackers and the buttery, succulent, sweet crab – it’s like taking a bite of the most succulent seafood cheese pastry creation ever!
It’s being around kids and cooking for busy families that has taught me that kids love macaroni and cheese so much, you can tuck just about everything in there and they’re more likely to like it than trying by itself. So macaroni and cheese is the perfect vehicle to introduce kids to a new palate-elevating food like, say, crab! Luckily, SpongeBob has done a lot to keep kids interested in the sea and more open-minded about trying creatures from it. I’ve designed whole dinners for kids around the Krusty Krab theme!
A Caterer’s Tips On Working With Crab
Crab, if you’ve never had this delicious, most succulent and tender of seafood, is a very versatile crustacean. The sweet, succulent meat can complement any meal or course.
For this recipe, because you’re submerging the crab in a vat of delicious, hot, creamy cheeses, complementary spices, and pasta, you can use canned or jarred lump crabmeat and it will taste just lovely. But what would be even better is to steam some crab legs and chunk that meat directly into your mac and cheese.
If you go this route, remember all crustaceans, including shrimp, cook quicker than you can say “Howdy,” and then they’re overcooked. Although they’ll still taste delicious, if you want your crab legs to be their most meaty, tender, succulent and delicious aim for getting that timing just right and don’t forget, they’ll aftercook in their shells a bit. Remove them from the pot with tongs, being careful not to get too near the steam and chop them into chunky, bite-sized bits when they’re cool enough to handle. Now, stir into your mac and cheese, top with your Ritz cracker topping, dot with butter liberally and bake.
How to Make Ahead and Store?
You can definitely make this ahead and refrigerate before baking, two days tops. With leftovers, refrigerate for up to three days but don’t freeze. This casserole contains both crab and half and half and the texture will suffer if it’s frozen any length of time.
Serving Suggestions
Crab Mac and Cheese is great as the star of your lunch or great as a side at dinner. Try serving this alongside some of my Ambrosia Salad and with my Eggplant Parmesan for a heaven-sent trio of dishes and a rainbow of colors at table.
Crab Mac And Cheese
Ingredients
- 1 pound medium pasta shells rigatoni, or elbow noodles
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter
- 2 cups milk
- 2 cups half and half
- 2 1/2 cups freshly grated sharp cheddar cheese
- 1 cup freshly grated gruyere cheese
- 1/2 cup finely grated parmesan cheese
- 1/2 teaspoon freshly grated nutmeg
- 16 ounces lump crabmeat
- 2 cups crushed Ritz crackers
- 1 teaspoon Old Bay seasoning
- 2 tablespoons melted butter
Instructions
- Start by preheating your oven to 350 degrees F. Cook your choice of pasta in boiling salted water until it’s just al dente, usually a minute less than the package suggests.
- Melt the butter in a large saucepan over medium heat. Add the flour and whisk to create a roux. Cook for 2 to 3 minutes until it smells toasty.
- Gradually pour in the milk and half and half, whisking constantly to prevent lumps. Keep whisking until the mixture thickens, which should take about 5 minutes.
- Turn the heat to low and start adding the cheeses (save 1/2 cup of cheddar for later). Add them slowly, one handful at a time, stirring until each batch is melted before adding more.
- Season the cheese sauce with a pinch of salt, pepper, and the nutmeg. Give it a taste and add more seasoning if you think it needs it.
- Combine the cooked pasta and crabmeat in a 9×13 inch baking dish or a 5-quart pot. Pour the cheese sauce over and stir to mix everything well. Sprinkle the top with the reserved cheddar.
- Mix the crushed Ritz crackers with melted butter and Old Bay seasoning in a bowl. Once combined, spread this mixture over the mac and cheese.
- Bake in the preheated oven for 30 to 40 minutes, or until the dish is heated through and the top is golden and bubbly.
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