14th June 2018 - Admin - 0 comments
Crab Mac and Cheese

This is my pimped-up version of the classic macaroni cheese. I've used the underrated brown crab meat in this recipe but if you want to stir the white meat through alongside or instead of that's just fine, a good tin of crabmeat is fine too if you cannot find fresh. You can also leave out completely (this is amazing just as mac and cheese) Sounds like I'm giving loads of options but that's what food is all about, change recipes to suit what you like and don't like. Enjoy.

1 onion finely diced
2 cloves garlic crushed
400g macaroni pasta
50g plain flour
50g butter
100ml white wine
500ml milk
1 tsp. wholegrain mustard
2 tbsp. fresh tarragon chopped
120g Mexicana cheese grated
200g cheddar cheese grated
100g brown crabmeat
50g breadcrumbs
Zest 1 lemon grated

Method:

1: Boil the pasta in salted water for 8 minutes then drain.

2: Gently fry the onion and garlic over a low heat for 5 minutes then remove from the pan. To make the white sauce, melt the butter over a med heat, then whisk in the flour and cook for 2-3 minutes, gradually pour in the wine until absorbed then start to add the milk and continue whisking until thickened and smooth, add the mustard then stir in half the cheese, crab and tarragon then season with salt and pepper. Pour over the pasta, making sure it's well combined, then transfer to an ovenproof baking dish, sprinkle with the remaining cheese, breadcrumbs and zest. Bake in a pre-heated oven set at 180c / gas mark 4 for 30-35 minutes or until golden. Leave to stand for 5 minutes before serving.

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