I was intrigued and decided this was worth a try. Virginia is all about crabs and if you can find yourself a born-and-raised Virginian, they might show you how to cook and eat them like a native. Well thank goodness this recipe uses canned crab meat – so now you can make it too! My son said it was amazing and everybody loved it. It was even great leftover the next day. This recipe is a keeper and absolutely blog-worthy!

Crab Mac-N-Cheese

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • ½ pound Macaroni pasta
  • 3 slices loaf bread (I didn’t have any bread so I used a small bagel – worked great!)
  • 4 tablespoons unsalted butter
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon garlic powder
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon Kosher salt, divided
  • ¼ cup all purpose flour
  • 1¾ cup milk
  • 1 cup half and half
  • ¼ teaspoon Cayenne pepper
  • ½ teaspoon Old Bay Seasoning
  • ½ teaspoon ground mustard
  • 2 cups medium Cheddar Cheese, grated
  • 1 cup Fontina Cheese, grated
  • 2 cans (6 ounces each) Crab Meat, drained
  • (I used Fancy Lump Crab Meat – found in the aisle near the Tuna Fish in your local grocery store)
  1. Instructions
  2. Preheat oven to 375 degrees. Cook pasta according to package directions for 5-7 minutes or until it is a little soft but underdone. Drain and rinse the pasta and set aside.
  3. Process the bread in a food processor until it forms small crumbs. Melt 1 tablespoon butter in a small bowl. Add the breadcrumbs and toss to combine. Add the parsley, garlic powder, Parmesan and ½ teaspoon salt to the crumbs and set aside.
  4. In a small bowl combine the milk and cream and set aside. In a medium saucepan melt the remaining 3 tablespoons butter over medium heat. Whisk in the flour and heat until bubbly. Continuing whisking and cook for 1 minute. Slowly add the milk mixture, whisking continuously until smooth. Cook until the milk has thickened enough to coat the back of a spoon.
  5. Remove the saucepan from the heat and add the cayenne, Old Bay, mustard and ½ teaspoon salt. Stir in the cheese until melted. Check seasonings and add salt if needed.
  6. In a large bowl combine the pasta, cheese sauce and crab meat together taking care not to break up all the crab lumps. Butter or lightly grease a 1½ quart casserole dish. Pour the macaroni and cheese into the casserole dish and sprinkle the bread crumbs on top. Bake 25-30 minutes or until the top is brown and macaroni is bubbly. If the topping browns too quickly cover loosely with foil.