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1
Preheat the oven to 350F.
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2
Grease a 13-by-9-inch baking dish with butter.
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3
Fill the sink with ice water.
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4
Bring a large pot of salted water to a boil.
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5
Add the crabs.
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6
Once the water has returned to a boil, cook the crabs for 14 to 18 minutes.
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7
(Cook crabs that weigh around 2 pounds each, as most do, for about 14 minutes.
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8
Increase the cooking time by a few minutes if your crabs are larger.)
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9
While they cook, grate the cheddar and set aside.
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10
Using a pair of sturdy tongs, pull the crabs out of the cooking water and chill them in the ice water.
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11
Strain the crab cooking water through a colander, return it to the pot, and return to a boil.
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12
In a large saucepan over medium-low heat, melt the butter and add the shallots.
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13
Cook for 1 minute.
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14
Whisk in the flour gradually and reduce the heat to low.
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15
Keep cooking and stirring the roux until it starts to smell nutty, about 5 minutes.
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16
Gradually add the milk while continuing to stir.
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17
Increase the heat to medium high and add the bay leaves, paprika, saffron, tomato paste, cayenne, and mustard.
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18
Simmer gently until the sauce is slightly thickened, about 10 minutes.
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19
Add the reserved cheese and cook until it has melted into the sauce.
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20
Taste for seasoning, then cover and set aside while you clean and crack the crabs (see Notes).
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21
Cook the pasta in the strained crab cooking water until it is al dente, drain, and transfer to a bowl.
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22
Stir the pasta and crabmeat into the sauce.
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23
Put this heart-stoppingly delicious concoction into the baking dish.
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24
In a medium bowl, mix the panko with the lemon zest, parsley, and melted butter.
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25
Top the pasta with the panko mixture and bake for about 30 minutes, or until the mac-and-cheese is bubbly and browned on the top.
