Crab Mac and Cheese delicious way to enjoy Oregon Coast Dungeness

By Capt. Andy Martin – Fresh Dungeness crab is one of the most delicious treats of the Oregon Coast, great eaten as quickly as you can crack it, served with a green salad, prepared in Cioppino or made into tacos. One of our favorite ways to enjoy crab, however, is baked with homemade macaroni and cheese. Crab Mac and Cheese is rich and creamy, comfort food at its best. Served as a side with fish and chips, or part of a more elegant meal, we enjoy Crab Mac and Cheese frequently at our home, especially when family or grandkids are visiting.

My wife, Sarah, uses a variety of cheeses when preparing Crab Mac and Cheese – sharp cheddar, jack, parmesan, mozzarella, Velveeta, and cream cheese. The variety ads to the flavor. Traditional homemade mac and cheese often excludes the Velveeta and cream cheese, using butter instead, but our family prefers the broad range of cheeses. We also often add bacon or diced ham, making the Crab Mac and Cheese a meal in itself.

Crab Mac and Cheese is versatile and can include different seasonings, such as creole seasoning or Old Bay, or sauteed vegetables, such as bell peppers, zucchini, onion or mushrooms.

Start by boiling the crab, and removing meat from the shells and setting aside. Lump crab from the grocery store will work, but freshly caught crab is so much better. In fact, we’ve found preparing a few large batches of Crab Mac and Cheese, dividing into several containers, and then freezing is a good way to preserve crab to enjoy later. We often pull a serving out of the freezer when family visits to serve with fresh fish and chips.

Homemade Crab Mac and Cheese is simple and easy. Our recipe doesn’t have to be followed precisely. Use whatever variety of cheeses you prefer, and the amount you like. Two cups of cheese is a good starting point for a 16-ounce package of macaroni. If you don’t want to use cream cheese or Velveeta, add a little more milk, and a half cube of melted butter. Season to taste.

Crab Mac and Cheese

16 ounces macaroni or other pasta, cooked to directions, drained, set aside

1 cup cooked, shelled crab meat (or more if desired)

2 cups shredded cheese (mixture of cheddar, mozzarella, jack, pepperjack, parmesan)

1/2 cup Velveeta cheese

4 ounces cream cheese (1/2 stick)

2 cups milk

1/2 cup sour cream

2 tbs green onion, sliced

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp paprika

1/4 tsp salt

1/4 tsp black pepper

1/2 cup breadcrumbs

Instructions

Preheat oven to 350 degrees. Coat baking dish with cooking spray.

Boil pasta as directed, drain, set aside

In a large pot, combine cheeses, milk, sour cream, Velveeta, cream cheese, seasonings, green onion and crab. Heat over medium heat until well combined, stirring constantly. Add cooked pasta, stir well.

Transfer the pasta, cheese and crab mixture to the baking dish, sprinkle with bread crumbs, bake for 15 minutes.

To book a fishing and crab combo, visit www.brookingsfishing.com.