Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Crab Macaroni and Cheese June 3, 2010

Crab Macaroni and Cheese

Jamie says:  Last month, in the lovely city of San Francisco, my family and I enjoyed the Dungeness Crab Mac & Cheese at Bistro Boudin in Fisherman’s Wharf.  As we walked by the restaurant, we watched the chefs prepare their infamous sourdough bread.  We had to try the sourdough, so we ventured inside for lunch.  We all sampled one another’s lunches.  The mac and cheese was so good that my Mom sent Kathryn and me a note with a little money inside.  The note read: 

“I’m thinking you can use this to buy a can of crab to make mac & cheese like they had at Boudin.”  

 ❤ xoxo Mom  

So, Mom, I am dedicating my Crab Macaroni and Cheese recipe to you. 

Crab Macaroni and Cheese 

Ingredients: 

  • 1 1/2 cups Barilla Elbows
  • 1 can (10 3/4 oz) Campbell’s Healthy Request Cream of Mushroom Soup
  • 1/2 cup milk 
  • 2 cups Publix Monterey Jack Fancy Shredded Cheese
  • freshly ground pepper
  • 1 container (8 oz) Publix Claw Crab Meat (found in the refrigerator section)
  • ~ 1 1/2 tablespoons parsley
  • ~ 2 tablespoons Publix Canola Oil
  • 4 large cloves of garlic
  • ~ 1/3 cup Ian’s Panko Breadcrumbs Italian Style

Directions: 

  1. In a medium/large pot, bring water to a boil.  Add elbows and cook for 8 minutes.  Drain water.
  2. In a baking dish (i.e. 9″ x 12″ Pyrex), mix soup, milk, 1 1/2 cups of cheese (reserve the other 1/2 cup for later), pepper, crab, and parsley.  Stir in cooked elbows.  Bake for 20 minutes at 400 degrees Farenheit.
  3. Meanwhile, mince garlic.  Heat canola oil in the medium pot (now empty) over medium heat and add minced  garlic. Cook until lightly browned, then turn burner off.  Stir in breadcrumbs to coat them in oil. Leave pot on burner for another 2 minutes, adding more oil if needed.
  4. After the macaroni dish has cooked for 20 minutes, sprinkle reserved cheese (1/2 cup) on top followed by the garlic breadcrumb mixture.  Cook for an additional 2 minutes.  Serve hot.  (Servings: 4)

It was delicious and unique- probably one of the most gourmet foods I have ever made.  I think it made the cut for the menu of our future restaurant… we have been talking about this dream of ours a lot lately.  

  • Nutrition note:  Crab meat is high in protein, low in fat, and a good source of calcium.  (In a 3 oz serving, it has 17 g of  protein, only 1% of the Daily Value for fat, and 20% of the Daily Value for calcium.)
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6 Responses to “Crab Macaroni and Cheese”

  1. cell911 Says:

    Made this for dinner tonight. Yummy. Spotted on Facebook via a mutual friend.

  2. cell911 Says:

    Turned it on end tonight: half the meat shredded off a Publix rotisserie chicken, healthy request cheddar cheese soup, four cheese mexican blend, diced green chiles, served with salsa on the side. Terrific, delicious variation.

    We thought the original lacked something in the spice department. I’m going to add a little Old Bay next time. Thoughts?


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