
Ingredients:
16 oz lump crab meat
12 oz evaporated milk PLUS enough milk to equal 2 cups
2 cups shredded asiago
3 tablespoons butter
3 tablespoons flour
2 tablespoons Dijon mustard
1 teaspoon smoked paprika
salt
freshly ground black pepper
panko
minced Italian parsley
1 lb small or medium sized pasta, cooked (I used cavatappi aka cellentani)
Directions:
Preheat oven to 350. In a medium pan, melt the butter. Add the flour and spices and stir until smooth. Add the milk, mustard and evaporated milk and whisk together until slightly thickened. Whisk in the asagio until smooth. Stir in the crab meat. Pour over the drained pasta. Pour into a lightly oiled baking dish with a lid. Top with a sprinkle of panko and parsley. Bake covered about 15 minutes, then uncover and cook until hot and bubbly, about 10-15 additional minutes.
Yield: 4-6 meal sized servings or about 8 side dish sized servings.
16 oz lump crab meat
12 oz evaporated milk PLUS enough milk to equal 2 cups
2 cups shredded asiago
3 tablespoons butter
3 tablespoons flour
2 tablespoons Dijon mustard
1 teaspoon smoked paprika
salt
freshly ground black pepper
panko
minced Italian parsley
1 lb small or medium sized pasta, cooked (I used cavatappi aka cellentani)
Directions:
Preheat oven to 350. In a medium pan, melt the butter. Add the flour and spices and stir until smooth. Add the milk, mustard and evaporated milk and whisk together until slightly thickened. Whisk in the asagio until smooth. Stir in the crab meat. Pour over the drained pasta. Pour into a lightly oiled baking dish with a lid. Top with a sprinkle of panko and parsley. Bake covered about 15 minutes, then uncover and cook until hot and bubbly, about 10-15 additional minutes.
Yield: 4-6 meal sized servings or about 8 side dish sized servings.
Sounds yummy - can you recommend an alternate cheese to make it with? (don't tell the Milk Marketing folks, but we hate asiago - it tastes like feet smell!)
ReplyDeleteI would never have thought to put crab with mac n cheese.
ReplyDeleteAnne-
ReplyDeleteHow vivid! Have you tried a younger Asiago? They are not so "ripe" tasting. Barring that, cheddar would be fine, just nothing that would totally overpower the crab.
Yum! I love crab, but never have put it in mac and cheese. This makes me hungry!
ReplyDeleteGruyere would be fab too. I just made a Cauliflower Gratin using it, and it was yumm!! This looks wonderful!
ReplyDeleteWhat's the blog link? This looks yummy! Maybe a sneaky way to get kids to eat seafood???
ReplyDeleteI love it when mac and cheese goes gourmet! Yum...crab must be be SUCH a great addition!
ReplyDeleteI found the link to the blog and this recipe in particular:
ReplyDeletehttp://www.30days30waysmacandcheese.com/
This sounds great. Had a crab boil last night with friends and a perfect way to use the leftover crab. I made Mac&Cheese last week after a winter craving for it for weeks.
I am drooling over this!! It looks absolutely incredible and i want to make it / eat it ASAP!!!!!!
ReplyDeleteThat looks so awesome. I love crab in mac and cheese.
ReplyDeleteThis looks so great ~ we love asiago and crab, so this will be perfect for us!
ReplyDelete