The BBC Good Food logo
Crab mac 'n' cheese bake

Crab mac 'n' cheese bake

By
A star rating of 4.3 out of 5.4 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6 - 8

A seafood twist on a family favourite that's packed with sustainable shellfish. Serve with a lemony rocket salad

Nutrition: per serving (8)
NutrientUnit
kcal623
fat29g
saturates17g
carbs61g
sugars8g
fibre3g
protein28g
salt1.4g
Advertisement

Ingredients

  • 100g butter , plus extra for greasing
  • 500g macaroni
  • 100g flour
  • 1l milk
  • 200g mature cheddar , grated
  • 1 tbsp Dijon mustard
  • 1 tbsp tomato ketchup
  • 1 tsp cayenne pepper or Tabasco sauce
  • 150g fresh, brown crabmeat

For the crab topping

  • 150g white crabmeat
  • 100g crème fraîche
  • juice ½ lemon
  • ½ small pack dill , finely chopped

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6 and grease a medium baking dish. Cook the macaroni following pack instructions.

  • STEP 2

    Meanwhile, melt the butter in a thick-bottomed pan and add the flour to make a thick paste, stirring frequently with a wooden spoon. Add the milk, little by little, to the paste, mixing until smooth. Cook over a medium heat, stirring continuously until the mixture thickens.

  • STEP 3

    Remove from the heat, add 150g cheese and whisk until smooth. Mix in the mustard, ketchup and cayenne. Drain the macaroni and return to the pan. Stir the cheese sauce into the cooked pasta, fold in the brown crabmeat and season.

  • STEP 4

    Spoon the mixture into the prepared baking dish. Sprinkle the remaining 50g cheese on top and bake in the oven for 25-30 mins until heated through. Remove from the oven and stand for 10 mins.

  • STEP 5

    Meanwhile, in a small bowl, combine all the ingredients for the crab topping with some seasoning. Serve a big spoonful on top of each portion of the bake, then scatter over the dressed rocket (see 'Goes well with'). If making ahead, cool completely and leave in the fridge overnight. The next day, cut into slabs and reheat (covered in foil) for 10 mins in the oven at 200C/180C fan/gas 6.

RECIPE TIPS
SHELL ALERT

To check your crabmeat for pieces of shell, use a spoon and a metal bowl. Stir the meat - if you hear the sound of shell on steel, then you know there are bits to remove. 

SUSTAINABILITY

If you can buy crab bones, make a stock and use this to replace the milk in the recipe, it will give added depth of flavour. When you heat the water to cook the macaroni, make sure you cover the pan with a lid. The water will heat up quicker, plus you'll save time and energy. 

Goes well with

Recipe from Good Food magazine, April 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.4 ratings
Advertisement
Advertisement
Advertisement

Sponsored content