Crab cake mac and cheese - Revision history

Sarah at 03:15, 6 September 2023

2023-09-06T03:15:02Z

← Older revision		Revision as of 03:15, 6 September 2023
Line 22:		Line 22:
	Anything from 12 to 16 ounces of crab meat will work fine here. A single 16 oz. container of pasteurized refrigerated crab will work, as will 3 6-oz. cans of shelf-stable pasteurized crab, drained. I actually think imitation crab would be perfectly acceptable in this recipe -- but we think surimi is tasty so don't bother if you don't like it.		Anything from 12 to 16 ounces of crab meat will work fine here. A single 16 oz. container of pasteurized refrigerated crab will work, as will 3 6-oz. cans of shelf-stable pasteurized crab, drained. I actually think imitation crab would be perfectly acceptable in this recipe -- but we think surimi is tasty so don't bother if you don't like it.

	Substitution hints: Replace 3 tbsp fresh chives with 1 tbsp freeze dried chives if needed. Milk can be substituted with soy or almond milk to reduce lactose. Replace half of milk with half-and-half for a richer dish. Gruyère can be replaced with another semi-~~soft~~ nutty cheese like Jarlsberg.		Substitution hints: Replace 3 tbsp fresh chives with 1 tbsp freeze dried chives if needed. Milk can be substituted with soy or almond milk to reduce lactose. Replace half of milk with half-and-half for a richer dish. Gruyère can be replaced with another semi-firm nutty cheese like Jarlsberg.

	==Directions==		==Directions==

Sarah: /* Notes */

2020-02-01T16:44:11Z

Notes

← Older revision		Revision as of 16:44, 1 February 2020
Line 22:		Line 22:
	Anything from 12 to 16 ounces of crab meat will work fine here. A single 16 oz. container of pasteurized refrigerated crab will work, as will 3 6-oz. cans of shelf-stable pasteurized crab, drained. I actually think imitation crab would be perfectly acceptable in this recipe -- but we think surimi is tasty so don't bother if you don't like it.		Anything from 12 to 16 ounces of crab meat will work fine here. A single 16 oz. container of pasteurized refrigerated crab will work, as will 3 6-oz. cans of shelf-stable pasteurized crab, drained. I actually think imitation crab would be perfectly acceptable in this recipe -- but we think surimi is tasty so don't bother if you don't like it.

	Substitution hints: Replace 3 tbsp fresh chives with 1 tbsp freeze dried chives if needed. Milk can be substituted with soy or almond milk to reduce lactose. Replace half of milk with half-and-half for a richer dish. Gruyère can be replaced with another ~~hard~~ nutty cheese like Jarlsberg.		Substitution hints: Replace 3 tbsp fresh chives with 1 tbsp freeze dried chives if needed. Milk can be substituted with soy or almond milk to reduce lactose. Replace half of milk with half-and-half for a richer dish. Gruyère can be replaced with another semi-soft nutty cheese like Jarlsberg.

	==Directions==		==Directions==

Sarah: Created page with "Category:Course:Entree Category:Cuisine:American Category:Base:Seafood Category:Prep:Oven Baked macaroni and cheese with a Maryland crab cake vibe. Two unhealt..."

2020-01-31T21:20:19Z

Created page with "Category:Course:Entree Category:Cuisine:American Category:Base:Seafood Category:Prep:Oven Baked macaroni and cheese with a Maryland crab cake vibe. Two unhealt..."

New page

[[Category:Course:Entree]]
[[Category:Cuisine:American]]
[[Category:Base:Seafood]]
[[Category:Prep:Oven]]
Baked macaroni and cheese with a Maryland crab cake vibe. Two unhealthy comfort foods magically become one composite nutritional nightmare.

==Ingredients==
* 16 oz pasta (I prefer cavatappi)
* 4 tbsp salted butter
* 1/3 cup all-purpose flour
* 2 1/2 cups milk
* 6 oz white cheddar cheese, shredded
* 6 oz Gruyère cheese, shredded
* 3 tbsp fresh chives, snipped
* 2 tsp Old Bay seasoning
* 1/2 tsp garlic powder
* 1/8 tsp ground nutmeg
* 16 oz lump crab meat
* 1/2 cup panko bread crumbs

==Notes==
Anything from 12 to 16 ounces of crab meat will work fine here. A single 16 oz. container of pasteurized refrigerated crab will work, as will 3 6-oz. cans of shelf-stable pasteurized crab, drained. I actually think imitation crab would be perfectly acceptable in this recipe -- but we think surimi is tasty so don't bother if you don't like it.

Substitution hints: Replace 3 tbsp fresh chives with 1 tbsp freeze dried chives if needed. Milk can be substituted with soy or almond milk to reduce lactose. Replace half of milk with half-and-half for a richer dish. Gruyère can be replaced with another hard nutty cheese like Jarlsberg.

==Directions==
Preheat oven to 325°F.

Grate cheddar and gruyère cheeses and blend together. Set aside about 1 cup for topping later.

Melt butter over medium heat in a small saucepan. Add flour and cook into a light roux, whisking constantly, about 3-4 minutes. Add milk, either warmed in advance or cold in small batches, whisking, to form a béchamel sauce. Gradually add grated cheese until it is all incorporated. Cook until the sauce thickens and just begins to boil. Stir in chives, 1 1/2 tsp of Old Bay, garlic and nutmeg. Remove from heat and fold in crab meat.

Meanwhile, boil pasta in salted water until just barely al dente, subtracting 2 minutes or so from the recommended cook time.

Drain cooked pasta and pour into a 9x13 inch glass pan. Add sauce and toss. Top with remaining 1/2 tsp Old Bay, reserved shredded cheese, and panko bread crumbs. Bake for 15-20 minutes. If desired, finish under broiler to brown bread crumbs, though I personally don't see the point unless you're ''really'' trying to impress someone.