Background
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.
Cooking and Serving Tips
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!
Serve & Store
Let cool for 5 minutes before serving. Enjoy hot. Leftovers can be stored in the fridge for 1 to 2 days.
Recipe
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
Prep Time:
45 minutes
Cook Time:
40 to 50 minutes
Total Time:
1 hour 30 minutes
Serves:
2 to 4 (as a side)
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
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