Alaskan Snow Crab Mac ‘n Cheese
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This Alaskan Snow Crab Mac ’n Cheese folds sweet, tender crab into a silky Havarti and Gruyere cheese sauce, then tops it all with buttery, golden Panko for the perfect crunch. It bakes up bubbly in a 9×13 dish, serves about 8, and comes together in roughly 45 minutes. Easy enough for a weeknight dinner, special enough for company.
I was raised Catholic, and my husband and I raised 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 in our home for dinner each week, all year long. I am blessed to have children who love their veggies and seafood, and I have always thought it was 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.
If there’s ever a way to make mac ’n cheese feel just a little extra special, this is it. Tender Alaskan snow crab, folded into a creamy, cheesy sauce with campanelle pasta and a buttery Panko topping, turns a comfort food classic into something worthy of entertaining, yet still simple enough for a cozy night at home.
It’s rich without being heavy, brightened with just a touch of lemon, and baked until golden and bubbly. The kind of dish that makes people go back for seconds before they’ve even finished their first plate.
Are you a big fan of Macaroni and Cheese? Take a peek at my Chili Mac Skillet, my California Pizza Kitchen Mac and Cheese copycat, this Loaded Mac and Cheese, and my decadent Reuben Mac ‘n Cheese recipe, too!
Alaskan Crabmeat in Macaroni and Cheese
When I first posted this recipe back in 2015, my youngest daughter was only twelve. That girl would beg us to have crablegs when we went out to dinner, and would lovingly remove all of the crab from the crablegs and pile it on her plate so that she could eat it all at once. She still loves crab, and she is the reason I created this recipe.
Alaskan Seafood Mac and Cheese
This recipe was made in partnership with Alaskan Seafood. Did you know that the cold water and natural environment of Alaska produce 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 grounded 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.
Ingredients in Crab Mac and Cheese Recipe
Find the complete measurements and instructions at the bottom of this post in the printable recipe card.
- Alaskan snow crab meat is sweet, delicate, and the star of the show here. I used the meat from three clusters. You can absolutely use fresh or previously frozen (fully thawed) crab. In a pinch, imitation crab will technically work, but the flavor and texture won’t be quite the same. Real crab truly makes this dish shine.
- Campanelle pasta holds onto the creamy sauce beautifully, thanks to its ruffled edges and hollow center. It was my original choice for this recipe. For the reshoot, I couldn’t find it and used farfalle (bow tie pasta) instead, which worked wonderfully as well. Shells, cavatappi, or even elbow macaroni will also work. Just be sure to cook the pasta al dente so it doesn’t get too soft while baking.
- Butter is divided between the sauce and the crunchy topping. It builds flavor in the roux and gives the Panko that golden finish.
- Garlic purée adds a subtle savory depth without overpowering the crab. Fresh minced garlic works great too, obviously.
- Flour thickens the sauce and creates that silky, classic mac ’n cheese base.
- Lemon juice brightens the entire dish and complements the sweetness of the crab. It’s just enough to enhance, not make it taste lemony.
- Half & Half keeps the sauce creamy and rich without being overly heavy.
- Chives bring a mild onion flavor and a fresh finish that pairs perfectly with seafood.
- Salt and pepper balance everything and allow the cheeses and crab to shine.
- Havarti cheese melts beautifully and adds a smooth, creamy texture.
- Gruyere cheese brings a slightly nutty, deeper flavor that makes this feel elevated and special.
- Panko bread crumbs create that irresistible buttery crunch on top. They stay crisp and golden in the oven.
How to Make Snow Crab Macaroni and Cheese
Start by preheating your oven to 350 degrees F. and spraying a 9×13 baking dish with non-stick spray.
Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
In the same pot, melt half of the butter over medium-low heat and add the garlic. Whisk in the flour to create a roux, cooking gently while whisking so it stays smooth. Add the lemon juice and slowly whisk in the Half & Half, continuing to whisk until the mixture thickens and becomes creamy.
Remove from the heat and slowly stir in the shredded Havarti and Gruyere until fully melted and smooth. Add the chives, salt, and pepper.
Gently fold in the crab meat and cooked pasta, being careful not to break up the crab too much.
In a small pan, melt the remaining butter. Stir in the Panko crumbs until evenly coated.
Pour the pasta into the prepared baking dish and top with the panko bread crumbs.
Bake for about 25 minutes, until bubbly and golden on top. Let it rest for a few minutes before serving so the sauce can settle slightly.
Make Ahead & Storage
To make ahead:
You can assemble the entire dish (without baking), cover tightly, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for about 20–30 minutes before placing it in the oven. You may need to add a few extra minutes to the baking time.
How to Store Leftover Snow Crab Mac and Cheese
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Because this contains seafood and a cream-based sauce, freezing isn’t recommended. The texture of both the crab and the sauce can change once thawed.
Love it? Pin it!
If you can’t wait to try this Alaskan Snow Crab Mac and Cheese Recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!
How to Tell if Snow Crab Legs Have Been Pre-Cooked
Most of the time, you won’t actually need to cook snow crab legs when you bring them home. Alaskan snow crab is almost always pre-cooked on the boat shortly after it’s caught, then flash frozen to lock in freshness and flavor. That means you’re really just reheating it, not cooking it from raw.
You can tell it’s already cooked by the shell color; fully cooked crab legs are bright red or orange. Raw crab would appear more grayish or translucent. If you’re buying frozen crab legs from the seafood case or freezer section, they are almost certainly previously cooked and flash frozen. Just thaw gently and warm through before using.
Seafood Recipes for Lent
I have loads of seafood recipes to rotate through during the Lenten season and beyond! Seafood soups are so delicious. Try my Oyster Stew, my Creamy Tomato Seafood Bisque, or my New England Clam Chowder recipes. Seafood pastas and casseroles have always been some of my favorite Lenten recipes. My Mom’s Tuna Tetrazzini, Shrimp & Crab Pasta, Salmon with Lemon Caper Sauce (also great over rice!), Lemon Basil Shrimp Pasta, and my Pad Thai Wonderpot are all excellent choices! The most popular fish recipe on my website is by far my copycat McDonald’s Filet ‘o Fish Sandwich recipe. You can see it pictured above. That tartar sauce is out of this world!
Find all of my Seafood Recipes Here.
This Mac ‘n Cheese is the most decadent pasta I think that I have ever had. It was a nice, large dish that fed my large family with leftovers for lunch on Saturday! I’d love to hear what you think when you make it!
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Alaskan Snow Crab Mac ‘n Cheese
Ingredients
- 8 ounces Alaskan Snow Crab Meat I used the meat from 3 of the clusters
- 1 pound pasta cooked al dente
- 1 stick (1/2 cup) butter divided
- 3 teaspoons garlic puree
- 1/4 cup flour
- 2 teaspoons lemon juice
- 3 cups Half & Half
- 1 Tablespoon chives
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 ounces Havarti cheese shredded
- 8 ounces Gruyere cheese shredded
- 1 1/2 cups Panko Bread Crumbs
Instructions
- Preheat oven to 350 degrees, and spray a 9×13 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 1/2 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 1/2 stick of butter. Stir in Panko crumbs and coat with butter. Sprinkle over pasta.
- Bake for about 25 minutes.
Notes
Make Ahead & Storage
To make ahead:You can assemble the entire dish (without baking), cover tightly, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for about 20–30 minutes before placing it in the oven. You may need to add a few extra minutes to the baking time. To store leftovers:
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Because this contains seafood and a cream-based sauce, freezing isn’t recommended; the texture of both the crab and sauce can change once thawed.
Nutrition
This recipe was originally posted on March 30, 2015, in partnership with Alaskan Seafood Company. It has been updated to improve the user experience and reshared on February 12, 2026.
Your youngest daughter has good taste. And so do you. 🙂 This looks marvelous. I mean, seriously, I’m going to go out right now and get some crab legs. Dinner at 10 is fine with me so long as it tastes like this looks.
That looks fantastic! I love my Hy-Vee. They are so obliging and helpful. They really contribute to the community also. Have never thought of asking them to shred the cheese though. Will have to try that.
Have a wonderful Easter!
Love the recipe, Michaela! Thank you for sharing to our seafood party! Pinned!