Dungeness Crab Mac & Cheese

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Tips For The Best Dungeness Crab Mac & Cheese

While this recipe takes a tad more work, the payoff is pure, flavorful bliss - a rich, tender, luxurious mac and cheese dish, all in the comfort of your own home! If you've never had crab mac and cheese… strap on your fishing waders and load the crab pots. Whether you prefer pre-cooked or live, the bottom line is that crab has never had a better home. We're keeping it simple by letting the spotlight stay on our cheese, penne pasta, sweet Dungeness crab, remoulade, and Old Bay breadcrumbs. This dish rewrites the old trope that seafood and cheese can't work together, and we know you’ll agree.

How To Make Dungeness Crab Mac & Cheese

Choosing a crab: How do you know you made the right decision?


Luckily, you really can’t go wrong. Any type of crab will be great in this mac. Typically, you’ll have more options in the summertime when it comes to fresh crab, but chances are high you can find Dungeness or King Crab at your local grocery store or with a fishmonger near you. We prefer Dungeness for the sweetness it brings to our “World’s Best” – plus, it’s balanced perfectly with the homemade remoulade and Old Bay Breadcrumbs!

This recipe is not do-able without a food processor. A slow process as you incorporate oil into the remoulade is the only way to make it; Plus, it works wonders when you get to the breadcrumbs. And if there’s one thing you can’t forget – it’s the Old Bay. That’s our key to making these simple (yet super delicious) breadcrumbs exactly that. Make sure you have this seasoning staple in your kitchen before rolling up your sleeves – and if you don’t, go grab some!

Bowl of Old Bay Breadcrumbs

Serve & Store

Let cool for 5 minutes before serving. Enjoy hot. Leftovers can be stored in the fridge for 1 to 2 days.


Prep Time: 1 hour 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour 35 minutes
Serves: 2 to 4 (as a side)

Beecher's Product used

Flagship Cheese

Triangle of Beecher's Flagship Cheese
The first wheel of Flagship, Beecher’s signature cheese, was handcrafted just as Beecher’s Handmade Cheese opened its doors in Seattle’s historic Pike Place Market in November of 2003. Flagship is a semi-hard cow’s milk cheese with a uniquely robust, nutty flavor. It is carefully aged for 15 months to fully develop its complex flavor and ever-so-slight crumble. Outstanding on a Beecher’s cracker! BUY NOW AT MURRAY'S CHEESE


6 ounces penne pasta

8 ounces Beecher's Flagship cheese, grated (about 2 cups)

1-1/2 cups milk

2 ounces Beecher's Just Jack cheese, grated (about 1/2 cup)

2 tablespoons plus 2 teaspoons all-purpose flour

2 tablespoons unsalted butter

1/4 teaspoon Kosher salt

1/4 teaspoon chili powder

Pinch garlic powder

1/2 cup Dungeness crab meat

3 tablespoons Old Bay Breadcrumbs (recipe follows)

2 tablespoons Remoulade (recipe follows)

Old Bay Breadcrumbs

Makes 1 cup

2 ounces Panko breadcrumbs

Old Bay Seasoning, to taste

1-1/2 tablespoons extra-virgin olive oil


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


  1. Preheat oven to 350˚F.
  2. Cook penne 2 minutes less than package directions. Rinse in cold water and set aside.
  3. Melt butter in a heavy bottomed saucepan over medium heat. Whisk in flour. Continue whisking and cook for 2 minutes. Slowly add milk while whisking. Cook until sauce thickens, about 10 minutes, stirring frequently. Remove from heat.
  4. Add 1-3/4 cups Flagship cheese, 1/4 cup Just Jack cheese, salt, 1/4 tsp. chili powder, and garlic powder. Stir until cheese is melted and all ingredients are incorporated, about 3 minutes.
  5. Combine pasta and sauce in a large bowl and mix carefully. Fold in Dungeness crab meat. Scrape into an 8-inch baking dish. Sprinkle with remaining cheese, chili powder, remoulade, and breadcrumbs.
  6. Bake, uncovered, for 20 minutes. Let Mac & Cheese sit for 5 minutes before serving.

Old Bay Breadcrumbs

Makes 1 cup

  1. 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.


Makes 1-1/2 cups

  1. 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.)
  2. 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.

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Surprisingly in the Freezer aisle