Crab Macaroni Cheese Food

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CRAB AND WHITE CHEDDAR MAC AND CHEESE



Crab and White Cheddar Mac and Cheese image

Make a casual dish fancy with Crab and White Cheddar Mac and Cheese! Use imitation crabmeat or cooked, cleaned shrimp in your white cheddar mac and cheese.

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 4 servings

Number Of Ingredients 5

1 pkg. (14 oz.) CRACKER BARREL Sharp White Cheddar Macaroni and Cheese Dinner
1 tsp. butter
2 Tbsp. dry bread crumbs
1 cup coarsely chopped imitation crabmeat
1 green onion, thinly sliced

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.

Nutrition Facts : Calories 370, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 1150 mg, Carbohydrate 48 g, Fiber 2 g, Sugar 4 g, Protein 18 g

CRAB MACARONI AND CHEESE



Crab Macaroni and Cheese image

Provided by Melissa Sperka

Categories     Main Course     Side Dish

Time 1h

Number Of Ingredients 17

1 16 oz box dry Cavatappi pasta (Twisted Macaroni)
1 lb jumbo lump crab meat
1/2 cup unsalted butter
1/2 cup all-purpose flour
1 1/2 tsp seafood seasoning (divided (i.e. Old Bay, Seafood Magic, your favorite))
1/2 tsp garlic salt
1/2 tsp ground mustard
1/4 tsp black pepper
2 oz chive & onion cream cheese (softened)
5 cups whole milk
5 cups shredded Borden Cheddar and Monterey Jack cheese (divided)
Topping:
2 Tbsp unsalted butter (melted)
1/2 cup panko breadcrumbs
1 Tbsp grated Parmesan cheese
1/4 tsp seafood seasoning
1 Tbsp chopped fresh Italian parsley

Steps:

  • Preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
  • Cook the pasta in salted water per the package directions until al dente. Drain well and set aside.
  • Pick over the crab meat removing any shells and cartilage. Set aside.
  • In a medium-size heavy bottomed saucepan melt 1/2 cup butter over medium heat.
  • To the melted butter add flour, 1 1/2 tsp seafood seasoning, garlic salt, ground mustard and black pepper. Mix until the flour has been absorbed by the butter stirring constantly.
  • Gradually whisk in the milk. Whisk constantly to prevent clumping.
  • Bring the milk to a boil then immediately lower the heat to low. Simmer for 3-5 minutes gently bubbling stirring to prevent sticking.
  • Turn off the heat. Add cream cheese to the sauce. Stir until melted then add 3 cups of Borden shredded Cheddar and Monterey Jack cheese. Remove from the heat, stirring until melted.
  • Add the cooked pasta and crab meat to a large mixing bowl.
  • Pour the cheese sauce over and mix until fully coated and the crab meat is evenly distributed.
  • Pour 1/2 into the baking dish. Top with 1 cup shredded cheese. Repeat with macaroni then top with the final 1 cup of shredded cheese.
  • Topping: Melt 2 Tbsp butter in a small microwave safe bowl.. Mix with the panko bread crumbs, Parmesan cheese, and 1/4 tsp seafood seasoning. (Add more or less to your taste) Sprinkle on top.
  • Place into the oven and bake for 30-40 minutes or until the top is golden and and the edges are bubbly.
  • Garnish with chopped parsley just before serving.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 47 g, Protein 33 g, Fat 32 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 116 mg, Sodium 909 mg, Fiber 2 g, Sugar 8 g, Calories 588 kcal, UnsaturatedFat 10 g

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

This recipe is my mom's....I just added the crab :) Normally I put bacon or sausage in it, but decided on crab this last time since we had some fresh dungeness crab around. It was an experiment with the crab and it turned out really good! I used whole-grain rotini pasta (listed in the recipe), but just about any pasta would do. Also, I like to add sea salt to the water while the pasta is cooking. Adds a little more to the pasta (tip from a friend).

Provided by KBellon

Categories     Macaroni And Cheese

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 cups dungeness crabmeat, leave as chunky as possible
1 (14 1/2 ounce) can whole tomatoes (drained and each tomato quartered)
1 (13 1/4 ounce) box rotini pasta
1/4 cup butter
1/4 cup diced onion
1/4 cup flour
2 cups milk
1 1/2 cups cheese, shredded
salt
pepper

Steps:

  • Preheat oven to 350 degrees.
  • Prepare pasta, set aside.
  • In skillet, melt butter over medium heat.
  • Add onions and saute.
  • Whisk in flour (will get thick).
  • Start whisking in milk in small amounts until the sauce has a gravy-like consistency.
  • Stir in cheese (I used a three-cheese blend) until melted.
  • Add salt and pepper, to taste.
  • Add the tomatoes and crab meat.
  • Add (cooked) pasta to sauce and transfer to a 13 x 9 baking dish.
  • Bake for 30 minutes.

Nutrition Facts : Calories 722.7, Fat 28.1, SaturatedFat 16.9, Cholesterol 74.7, Sodium 582.2, Carbohydrate 90.9, Fiber 4.7, Sugar 5.9, Protein 26.7

CRAB BISQUE MACARONI AND CHEESE



Crab Bisque Macaroni and Cheese image

I found this on the Wisconsin Dairy Board. I'm on a low carb diet so this is a no-no for now. I know just what I'm having when I go on my next planned "cheat." Someone make this quick so I can live vicariously through your review!

Provided by yooper

Categories     Crab

Time 40m

Yield 10 serving(s)

Number Of Ingredients 14

1 (16 ounce) package penne pasta, cooked,drained
4 tablespoons butter, divided
1 medium onion, chopped
3 tablespoons flour
1 cup milk
1 (14 1/2 ounce) can chicken broth
1 (14 1/2 ounce) can diced tomatoes, drained
1 1/2 teaspoons fresh rosemary, minced or 1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cheddar cheese, shredded,divided (8 ounces)
2 cups monterey jack cheese, shredded,divided (8 ounces)
1 (16 ounce) can lump crabmeat, drained
1/4 cup sherry wine

Steps:

  • Preheat broiler.
  • In a large saucepan, melt 1 tablespoon of the butter, until sizzling.
  • Add onion, saute over medium heat 3 minutes or until tender.
  • Add remaining 3 tablespoons butter.
  • When butter is sizzling, whisk in flour.
  • Cook, stirring occasionally, 12 minutes or until mixture is golden brown.
  • Over medium heat, gradually whisk milk and chicken broth into flour-butter mixture, cook, stirring occasionally for 8-10 minutes or until mixture is thick and smooth.
  • Stir in tomatoes, rosemary, salt and pepper.
  • Reduce heat and add 1 cup each of the Monterey jack and cheddar cheese.
  • Cook, stirring occasionally for 3 minutes or until cheese is melted.
  • Stir in crabmeat and sherry.
  • Remove from heat.
  • Place drained, cooked pasta in a 3-quart baking dish; pour cheese mixture over pasta and mix well.
  • Sprinkle with mixture of remaining Cheddar and Monterey Jack cheese.
  • Broil about 5 inches from heat for 5-8 minutes or until cheese is bubbling.
  • Cool slightly before serving.

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.

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