Salty's Dungeness Crab Macaroni and Cheese

Crab Macaroni and Cheese
Crab Macaroni and Cheese

When you have a banner day crabbing you're going to find yourself in the enviable position of having a ton of crabmeat on your hands. Cooking the pasta in the crab cooking water will infuse the pasta with essentially a crab stock, significantly increasing the flavor of the final dish. Or, if you’re feeling flush and haven’t been crabbing lately, use lump crabmeat.

Salty's Dungeness crab Macaroni and Cheese

Serves 1


1 1/2 cup macaroni, cooked
1/2 cup heavy cream
2 tablespoons cream cheese
1 tablespoon Chèvre cheese
2 tablespoons white cheddar cheese, grated
2 tablespoons Beecher's cheese, grated
1 tablespoon whole butter
1 pinch black pepper
1 pinch Kosher salt
3 ounce Dungeness crab meat
1 1/2 tablespoons Beecher's bread Crumbs, (recipe follows)

Beecher's Bread Crumbs

1 tablespoon bread crumbs
2 teaspoon Beecher's cheese, finely grated
1 pinch garlic granules
1 pinch onion granules

  1. Place a sauté pan over medium heat, add heavy cream, cream cheese, Chèvre cheese, white cheddar cheese and Beecher's cheese.
  2. Bring to a simmer stirring constantly with a rubber spatula so not to burn the sauce.
  3. Add pre-cooked macaroni, whole butter, black pepper, Kosher salt and 2 ounces of crab meat.
  4. Turn your heat to medium high and keep on stirring until the mixture reaches your desired consistency saucy or not).
  5. The whole process should take about 3-5 minutes, when the macaroni is to your liking, transfer it to a serving bowl, top it with the Beecher's bread crumbs, place in oven broiler and cook for 2-3 minutes or until surface is nice and brown.
  6. Garnish with remaining ounce of crab meat and finish with chopped Italian parsley optional).
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