Best Crab Mac And Cheese Recipes

MAC AND CHEESE CASSEROLE WITH IMITATION CRAB

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2-quart casserole dish.
• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl.
• Add condensed soup, Cheddar cheese, imitation crab, milk, seafood seasoning, Cajun seasoning, and pepper to rotini; mix ingredients together. Transfer to the prepared casserole dish.
• Mix bread crumbs and melted butter in a small bowl until crumbs are moist; spread evenly over the casserole mixture.
• Cook in the preheated oven until bubbly and topping is golden brown, about 30 minutes.

DELUX MAC AND CHEESE WITH SHRIMP AND CRAB

Steps:

• In a pot of salted water, cook macaroni until tender, about 8 - 10 minutes.
• Preheat oven to 350. Lightly butter an 8 x 8 baking dish and set aside.
• In a large sauce pot, add the butter over medium heat. Add the flour and cook, stirring for 2 minutes. Using a whisk, slowly add the milk and cook until it thickens.
• Remove the sauce from heat and mix in the cream, paprika, cayenne, salt and pepper. Add 3/4 of the cheese. When the macaroni is cooked, drain it well. Add to it, the shrimp, crab and basil and gently add the white sauce. Spoon macaroni mixture into the prepared baking dish.
• Top with the remaining chedar and parmesan cheese.
• Bake for 25 - 30 minutes or until the top is lightly golden.
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CRAB MAC AND CHEESE "LOLLIPOPS" RECIPE - (4.7/5)

Steps:

• For lollipops: In a small sauce pot, mix pasta with cheese sauce. Cook for 5 minutes on medium heat, until mixture thickens. Turn off heat and set aside. Fold Phillips Special crab meat into mixture. Mix carefully in order to avoid breaking up crab meat. Pour into a bowl and refrigerate until mixture firms up. Scoop the "pops" with a 1-oz. ice cream scoop. Coat pops using a standard breading procedure. First, dredge them in flour, followed by a bath in the egg wash, then roll them in panko bread crumbs. Heat oil in a skillet to medium. Make sure there's enough oil to cover lollipops in the pan. Place lollipop sticks in the oil, making sure the "pops" are submerged. Fry for 2 minutes or until golden brown. For sauce: Mix all the sauce ingredients in a mixing bowl.

CRAB AND WHITE CHEDDAR MAC AND CHEESE

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.

LUMP CRAB AND CORN TRUFFLED MAC AND CHEESE

Steps:

• Place a small sauce pot on medium heat on top of the stove. Add cream, corn and white onion. In a medium pot, bring 8 cups of water to a boil. Add a generous amount of salt to the boiling water and bring to a boil again. Add cavatelli. When they float to the top, they are done. Strain the pasta and set aside. Salt and pepper scallops and grill to desired temperature. Set scallops aside. When onions are translucent in the cream mixture, place the entire mixture in a blender and puree until smooth. Return the pureed sauce to the pan and place over medium heat. Add the cheese and Alba white truffle butter to the sauce and stir until it melts. Turn off the burner and add the crab and pasta. Add salt and pepper to taste. Put the pasta mixture in a baking dish (or four individual baking dishes) and top with bread crumbs and Parmesan cheese. Place under the broiler until golden brown. Drizzle truffle oil over the bread crumbs. Warm the scallops in the oven and place on top of the pasta. A LITTLE HISTORY

CRAB MAC AND CHEESE

Steps:

• In dutch oven or non-stick stock pot being 6 cups of water to a boil. Cook pasta according to package directions, until al dente - about 7 minutes. Drain, set aside covered with aluminum foil to retain heat. Chop two slices of cooked bacon, into fine pieces. Set aside. In the same stockpot the noodles were cooked in over medium heat, melt butter and whisk. It will begin to foam. One it just barely begins to turn golden brown, whisk in flour and mustard powder. When this rue begins to form and turn golden, pour in ½ cup of milk at a time, whisking constantly. Once completely whisked together, turn up the heat and allow the milk to come to a boil. Make sure it actually boils or else it will not properly thicken. One it boils, turn down to medium heat and continute to whisk until the milk/rue begins to thicken to a heavy cream like consistency. Whisk in shredded cheeses, stirring until melted and totally combined. Allow to thicken a little more, about 3 minutes. Pour in noodles that had been left to drain. Fold in and let thicken for 4 mintues. Fold in chopped bacon, and finally lumped crab meat. Once it has been evenly folded in, serve immediately, or if you would like - place into a casserole dish, cover with breadcrumbs and broil for 3-5 minutes or until golden brown.