Ingredients
1 “World’s Best” Mac & Cheese (20oz pan)
1/2 cup Dungeness crab meat
2 tablespoons Remoulade (recipe follows)
3 tablespoons Old Bay Breadcrumbs (recipe follows)
1/4 cup grated Beecher's Flagship cheese (about 1 ounce)
Remoulade
Makes 1-1/2 cups
1 egg yolk
1/4 cup lemon juice
1/4 cup ketchup
1 tablespoon Dijon mustard
1/2 tablespoon Old Bay seasoning
3/4 cup expeller-pressed safflower oil
Old Bay Breadcrumbs
Makes 1 cup
2 ounces Panko breadcrumbs
Old Bay Seasoning, to taste
1-1/2 tablespoons extra-virgin olive oil
Instructions
- Cook “World’s Best” Mac & Cheese according to cooking instructions.
- While the mac and cheese bakes, prepare the remoulade and breadcrumbs.
- Immediately after removing the mac and cheese from the oven, fold in the Dungeness crab. Top with the Flagship cheese, remoulade, and breadcrumbs.
- Return the pan to the oven and bake for 5 minutes or until the top is melted.
- Let set for 5 minutes. Serve hot.
Remoulade
Makes 1-1/2 cups
- To a food processor, add the egg yolk, lemon juice, ketchup, Dijon mustard, and Old Bay seasoning. Process for 20 seconds or until the ingredients are thoroughly combined. While processing, slowly add safflower oil to the mixture. (Make sure not to add the oil too quickly or the sauce will not evenly thicken up.)
- If the mixture is too thick, thin out with a small amount of warm water, 1 tablespoon at a time.
Use immediately or refrigerate for up to 5 days.
Old Bay Breadcrumbs
Makes 1 cup
- In a mixing bowl, combine the panko crumbs, Old Bay seasoning, and olive oil. Thoroughly mix ingredients.
Use immediately or store at room temperature for up to 2 weeks.