Rich and decadent seafood Mac ‘n Cheese perfect for Lent or anytime, made with Alaskan Snow Crab.
I was raised Catholic, and my husband and I are raising our children in the same faith. Growing up Catholic, a lot of my friends asked if it was hard to “give up” meat on Fridays during Lent. We never saw it as a struggle. Personally, we have at least one meatless option per week in our home for dinner. I am blessed to have children that love their veggies and seafood! I always think it’s fun to get a little creative on Fridays during Lent, it’s not just fish sticks or cheese pizza here! I love creating recipes with the fresh seafood we crave!
When I was given the opportunity to create a recipe for Alaskan Seafood, I literally squealed for joy! My mind was swirling with ideas. There are so many options to choose from. Some of our favorites are the Alaskan Sockeye Salmon, Cod and Halibut — but… my youngest daughter is all about the CRAB!!
That girl could eat her weight in crab meat! She patiently cracks and lovingly removes the meat from her Alaskan King or Alaskan Snow Crab legs, and piles it on her plate so she can enjoy it all at once.
Did you know that the cold water and natural environment of Alaska produces seafood with lean flesh, firm texture, and superior flavor that is full of high quality protein, vitamins, minerals and oils essential to good health? Alaska supplies nearly 60% of the nation’s seafood and about 90% of North America’s salmon comes from Alaska. Their fishing methods are anchored in strict conservation practices as well as the State Constitution, ensuring that the delicious Alaska seafood you enjoy today will be enjoyed for generations to come!
The recipe idea was planned, time to shop! I love to shop at my local HyVee grocery store. My favorite parts of the store are the seafood counter and the cheese counter. I payed both of the managers there a visit to get exactly what I wanted for my Alaskan Snow Crab Mac ‘n Cheese. Fresh Gruyere and Havarti cheese were shredded right from the block at the cheese counter, and I selected crab from the seafood counter. I talked for a long time with the seafood manager, about the difference between the Alaskan Snow Crab and Alaskan King Crab legs they had that day. I settled on the snow crab legs. I purchased extra crab legs to have, along with some Alaskan Sockeye Salmon later that weekend! It was our own Alaskan Seafood Fest!
This Mac ‘n Cheese was seriously the most decadent pasta I think that I have ever had. It was a nice large dish that fed my large family with left overs for lunch on Saturday!
- 8 ounces Alaskan Snow Crab Meat (I used the meat from 3 of the clusters you see here)
- 1 pound Campanelle pasta, cooked al dente
- 1 stick butter, divided
- 3 teaspoons garlic puree
- ¼ cup flour
- 2 teaspoons lemon juice
- 3 cups Half & Half
- 1 Tablespoon chives
- 1 teaspoon salt
- ½ teaspoon pepper
- 8 ounces quality Havarti cheese, shredded
- 8 ounces quality Gruyere cheese, shredded
- 1½ cups Panko Bread Crumbs
- Preheat oven to 350 degrees, and spray a 9x13 baking dish with non-stick cooking spray.
- Bring a large pot of salted water to boil, and cook pasta til it is al dente. Rise and set aside.
- In that same pot, melt ½ stick of butter, add the garlic. Using a whisk, whisk in the flour over medium-low heat. Add lemon juice and Half & Half, continue to whisk, making sure there are no lumps. Mixture will begin to thicken.
- Remove from heat and slowly mix in both cheeses, add the chives, salt and pepper.
- Fold in crab meat and pasta. Pour into prepared baking dish.
- In a small pan, melt the other ½ stick of butter. Stir in Panko crumbs and coat with butter. Sprinkle over pasta.
- Bake for about 25 minutes.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.