Snow Crab Mac & Cheese


Cavatappi Pasta (or desired pasta) cooked and strained
250 gr (dry)
Snow Crab (large pieces reserved)
1 lb drained
3 tbsp
¼ cup minced
All-purpose flour
3 tbsp
3 cups
Sea salt
1 tsp
New Bay or Old Bay
1 tsp
White cheddar (1 cup shredded, 1 cup chunked)
2 cup
Chopped herbs – parsley, chives, dill (preference)
½ cup
Gratin Crust

Mix all ingredients and set aside

Course breadcrumbs
1 cup
¼ cup melted
¼ cup grated
New Bay

In a bowl, mix all ingredients very well

Fine sea salt
1 tbsp
Celery salt
1 tbsp
Smoked paprika
2 tbsp
Ground dry mustard
1 tbsp
Ground ginger
½ tbsp
Bay leaves
5 (ground)
Ground dulse (dried seaweed)
1 tbsp
Ground black pepper
½ tbsp
Ground white pepper
¼ tbsp
Chili powder
¼ tbsp
Ground nutmeg
¼ tbsp
Ground cardamom
½ tbsp
Ground allspice
¼ tbsp
¼ tbsp
Ground cloves
¼ tbsp


  1. In a medium saucepan, make a roux, heat the butter over medium-low heat until melted.
  2. Add the flour, stir until smooth.
  3. Over medium heat, cook until the mixture turns a light, golden color, about 4-5 minutes.
  4. Heat the milk in a separate pan until warm.
  5. Add the warm milk to the roux mixture 1 cup at a time, whisking continuously until very smooth.
  6. Bring to a simmer, cook for 10 minutes, stirring constantly, then remove from heat.
  7. Season with salt and new bay, add grated cheese and set aside
  8. Fold mornay sauce, crab, chunked cheese and pasta together with herbs and set aside
  9. Preheat oven to 350F
  10. Grease casserole dish
  11. Place noodle and cheese mixture in dish, add large pieces of crab and sprinkle with gratin crust
  12. Cover with parchment and tin foil
  13. Bake 35-45 minutes covered and 10 minutes uncovered or until golden brown  
  14. Remove from oven, rest for 5 minutes and serve

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