When I’m entertaining, I like to serve dishes that are easy, yet unexpected. Seafood is always a great bet, including options such as bacon wrapped scallops, seafood pasta, and this hearty crab mac and cheese. You can never go wrong with homemade mac and cheese, whether you’re feeding the family or offering it up at a special occasion. Take your macaroni to the next level with this delicious and decadent crab mac and cheese, you’ll be glad you did!
Crab mac and cheese ingredients
The ingredients for this dish consist of corkscrew pasta, spices, black pepper, shredded cheese, lump crab meat, chives and panko breadcrumbs. The pasta cooks in a sauce made of milk, water, melted butter and flour. See my recipe card below for a complete list of the ingredients with measurements.
Flavor variations
This dish is fabulous as-is, but you can add other flavors to customize it to your family’s tastes.
Pasta: Any short pasta will be fine in this recipe. Some other options include penne, farfalle, elbow macaroni or fusilli. Protein: This dish will also work well with other types of seafood including shrimp or lobster. Bacon is also a nice addition for a hint of smoky flavor. Cheese: While cheddar is a classic in almost all mac and cheese recipes, other choices include Fontina, Parmesan cheese, Monterey Jack, Gruyere cheese, or even a soft cheese like a garlic and herb Boursin. Vegetables: Feel free to add some sauteed veggies to your mac. Some great options include red onions, zucchini, red bell peppers or mushrooms. Seasonings: You can add other herbs and spices such as Old Bay seasoning, Italian seasoning or even Cajun seasoning.
How do you make crab mac and cheese?
Start by making a thin sauce with a base of flour, butter, milk and water (Photo #1 & #2). Place uncooked corkscrew pasta into the pot along with seasonings, then simmer everything together (Photo #3 & #4).
Tips for the perfect dish
This dish is really best with fresh crab meat. Canned crab meat does not have as good of a flavor or texture. I typically buy shelled crab meat for convenience, but you can also buy and steam whole crabs and then remove the meat yourself. Crab mac and cheese is best when served immediately, as the pasta will soak up all the sauce over time as it sits. If you need to prepare it in advance, you can store it covered in the casserole dish for up to 4 hours, then add the breadcrumbs and bake right before serving. I recommend using freshly grated cheese. The bagged pre-shredded cheese at the grocery store is coated in anti caking agents and does not melt as well especially for a cheese sauce.
More seafood recipes you’ll enjoy
Maryland Crab Cakes Seafood Paella Cioppino Grilled Scallops Lobster Salad
Next, the crabmeat is folded into the mix. Transfer the mac and cheese to a baking dish, top it with breadcrumbs, then bake until golden brown (Photos #6-8). Add a sprinkle of chives and dinner is served!
