Thursday, April 6, 2017

Mac 'N' Cheese with Crab

Mac ‘n’ Cheese with Crab
(4 servings)


½ cup Panko Bread Crumbs
½ cup Grated Parmesan Cheese
2 tsp. Extra Virgin Olive Oil
1 tsp. Dried Thyme leaves
12 oz. Cooked Pasta (see note)
2 tbsp. Unsalted Butter
2 tbsp. All-Purpose Flour
¼ tsp. Kosher Salt
¼ tsp. Black Pepper
1/8 tsp. Cayenne Pepper
3½ cups Milk, warm
1 cup Grated Sharp White Cheddar Cheese
12 oz. Crab Meat (see note)
1 Green Onion, sliced ¼ inch thick


Arrange oven rack to 5 inches from the broiler.  In a small bowl, mix panko, parmesan, oil and thyme and set aside.  In a large ovenproof skillet over medium-high heat, melt butter and add flour, salt and both peppers.  Whisk for about 2 minutes or until you have a light tan color.  Whisk in milk slowly until small bubbles appear at edge of pan and sauce begins to thicken (3-5 minutes).  Reduce heat to low and add cheddar whisking to melt and well blended.  Add crab and pasta gently mixing and heating through.  Spread mixture evenly in pan and top with panko mixture.  Transfer to a pre-heated broiler and broil until crumbs are well browned (1-2 minutes).  Remove, top with green onions and serve.

Note:               It’s your choice on the pasta shape you want to use in this recipe.  But there is more than just elbow macaroni out there.  Be inventive.

Note:               It’s best to use fresh crabmeat if possible.  If not, try the lump crab in a can.

Ideas for Future Efforts

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