Crab Mac Recipe – Eats Now

Name: Crab Mac
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1/4 cup butter; 2 shallots, finely chopped; 1/4 cup flour; 1 cup half-n-half (or milk); 1/2 cup chicken stock; 1/2 cup Fontina cheese, cubed; 1 tablespoon sherry (or to taste); 1 teaspoon nutmeg; 1 pound crabmeat, preferably Maryland backfin; 1 pound macaroni, or pasta of choice; 3 slices prosciutto; 3 tablespoons panko bread crumbs; Sea salt and pepper to taste

Servings: persons

1/4 cup butter
2 shallots, finely chopped
1/4 cup flour
1 cup half-n-half (or milk)
1/2 cup chicken stock
1/2 cup Fontina cheese, cubed
1 tablespoon sherry (or to taste)
1 teaspoon nutmeg
1 pound crabmeat, preferably Maryland backfin
1 pound macaroni, or pasta of choice
3 slices prosciutto
3 tablespoons panko bread crumbs
Sea salt and pepper to taste

1
Preheat your oven to 350u00b0F.
2
To make the bechamel: melt the butter in a heavy-bottomed saucepan and when melted, sweat the shallots. Stir in the flour and gently heat, stirring continuously until the paste cooks and bubbles, 1-2 minutes. Add the half-and-half and stir for 2-3 more minutes.
3
To bechamel add fontina cheese, nutmeg, sherry, salt and pepper. Add chicken stock. Sauce should be velvety smooth.
4
Prepare pasta to al dente. Stir sauce into cooked pasta, and add crabmeat. Sprinkle with finely sliced prosciutto, top with panko bread crumbs and heat in oven until bubbling and top is golden brown.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup butter, 2 shallots, finely chopped, 1/4 cup flour, 1 cup half-n-half (or milk), and more.

Yes, Crab Mac falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab Mac

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