Crab Mac and Cheese
The signs of spring are evident everywhere. The roses are in full bloom as the sun begins to intensify.
And with the heat, not just tourists heading to the beach pass through Edenton and much of Eastern North Carolina, but also pesky mosquitoes and mayflies arrive. But there are many good things nature provides that we can look forward to enjoying only this time of year.
To many the highlight of spring is crab season here in Northeastern North Carolina. Those who love a soft shell crab are in heaven. Fried or steamed, these succulent crustaceans are plentiful now.
Local restaurants from here to the Outer Banks are serving soft shells. You can get wonderful crab right here at the Edenton Farmers Market from Floyd Layden. If you call ahead and place an order Floyd will even clean them for you, but you will need to cook them as soon as you bring them home.
I am always looking for new ways to serve crab. And I also love a dish that comes together fairly quickly.
Recently, I made a quick Crab Mac and Cheese. I actually used a handmade small pasta similar to orecchiette, but a good dried boxed pasta works well, preferably a shell or macaroni-sized shape.
I prefer a nice melting cheese that won’t overpower the crab flavor, and used Gruyere and Parmesan. I used Phillips wild-caught crab from Maryland, and recommend Lump or Special, which are meaty and white.
This week I have included my recipe for Crab Mac and Cheese.
Enjoy!
Crab Mac and Cheese
Serves 4
INGREDIENTS
1/4 cup unsalted butter, plus more for prepping ramekins
1/4 cup AP or GF flour
½ teaspoon smoked paprika
½ teaspoon Old Bay
2 cups whole milk
½ teaspoon salt
¼ teaspoon pepper
1 bay leaf
¼ teaspoon nutmeg
½ teaspoon dry mustard
1 whole clove garlic
½ teaspoon Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon lemon zest
1 ½ cups shredded gruyere cheese
¼ cup grated parmesan cheese
1 pound of cooked pasteurized lump or special crab meat
½ teaspoon honey
2 cups of uncooked pasta
PREPARATION
Whisk together flour, smoked paprika, and Old Bay, Set aside.
Bring a pot of water to a boil. Add 2 tablespoons of salt.
Melt the butter in a saucepan over medium heat. Add the flour and stir constantly with a wooden spoon until the roux lightens and foams, about 2 minutes. Whisk the warm milk into the roux along with salt and pepper, and bring to a simmer. Cook, whisking constantly, until the bechamel, or sauce, thickens slightly, about 1 minute. Stir in the bay leaf, nutmeg, whole garlic, Worcestershire, tomato paste, and lemon zest. Cook on low until thickened.
Add cheeses and stir to melt. Fold in crab and honey. Season to taste. Set aside.
Meanwhile, cook the pasta to al dente. Fold cooked pasta into crab sauce. If too thick, stir in pasta water. If too thin add more cheese. Serve immediately.