| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 30 min |
| Cook: | 40 min |
| Yield: | 4 to 6 servings |
| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 30 min |
| Cook: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 tablespoons butter
- 1 large shallot (or 2 small) minced
- 4 tablespoons all-purpose flour
- 3 cups milk
- 1 tablespoon seafood seasoning (recommended: Old Bay)
- One 8-ounce block cream cheese
- 2 cups grated Manchego cheese
- 1 cup grated Cheddar
- 2 tablespoons freshly chopped parsley leaves
- 2 tablespoons sherry, optional
- One 16-ounce box elbow macaroni
- 1 pound lump crabmeat
- 4 tablespoons melted butter
- 1 cup bread crumbs
- 2 teaspoons seafood seasoning (recommended: Old Bay)
- 1 tablespoon freshly chopped parsley leaves
Instructions
- Preheat oven to 375 degrees F.
- For the sauce: Melt the butter in a saucepan. Add minced shallots and saute for 1 to 2 minutes. Add the flour to make a roux. Cook for about 2 to 3 minutes to cook the flour. Slowly, add 3 cups milk. When milk is incorporated into the roux, add the seafood seasoning, and the block of cream cheese. Cook until cream cheese is melted. Add shredded Manchego and Cheddar cheeses and parsley. Cook until all the cheese is melted. Add the sherry, if desired.
- Cook macaroni according to package directions or until just al dente. Drain macaroni. Stir cheese mixture into cooked macaroni and old in crabmeat. (Be sure to fold in crabmeat so you don’t break up the lumps too much, you want nice chunks of crab.) Put mixture in a baking dish.
- For the topping:
- Mix melted butter, bread crumbs, seafood seasoning, and parsley. Sprinkle topping on the dish. Bake in the oven for 15 to 20 minutes to make the topping crispy. Garnish with fresh parsley.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1062 |
| Total Fat | 57 g |
| Saturated Fat | 33 g |
| Carbohydrates | 85 g |
| Dietary Fiber | 4 g |
| Sugar | 12 g |
| Protein | 49 g |
| Cholesterol | 235 mg |
| Sodium | 1183 mg |
| Serving Size | 1 of 6 servings |
| Calories | 1062 |
| Total Fat | 57 g |
| Saturated Fat | 33 g |
| Carbohydrates | 85 g |
| Dietary Fiber | 4 g |
| Sugar | 12 g |
| Protein | 49 g |
| Cholesterol | 235 mg |
| Sodium | 1183 mg |
Reviews
Very Simple to assemble and procure items. Most people that it was served to enjoyed the dish, but felt something was missing. Something more to balance out the seafood mixed with cheese.
Great cheese-to-pasta ratio. The amount of Old Bay was just right. I used sharp cheddar and mozzarella instead of manchego, and it was delicious. Perfectly cheesy without being too goopy, and plenty of flavor.
Delicious, we live in SW Florida, so fresh crab is always around, one of our favorite recipes.
Absolutely wonderful! Our company loved it. Doubled the recipe as we knew everyone would want seconds. Followed the recipe exactly
I have to say this is EXCELLENT! I did not have any Old Bay, but did have Penzey’s Chesapeake Bay, it was just delicious! Going to make this again!
just finished making the crabby mac, GREAT dish, highly recommended
This recipe was absolutely spot on. The only change I made was I didn’t have any old bay seasoning, but I did have Chef Paul Prudhomme’s Magic seasoning for seafood, and the taste of this casserole was phenomenal.
This is the best recipe. Delicious.
A nice way to feed crab to a crowd. Yummy!
Perhaps I didn’t do something right, but I was slightly disappointed. Make sure you really rinse the crab, I did and it still was a little fishy.