There’s a restaurant in our area that specializes in lobster and seafood, but not fancy lobster dinners and such, more like lobster rolls and soft shell crab sandwiches and all that East Coast crab shack jazz. They make a killer lobster macaroni and cheese and crab macaroni and cheese. I was walking by there the other day when the idea of this recipe came to me. It’s an easy way to make a similar recipe without breaking the bank.
6 oz small pasta (I used farfalle)
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 teaspoon dry mustard
salt and pepper to taste
1 – 1 1/2 cup shredded cheese – I used half and half cheddar and mozzarella
4 oz crab meat (I bought claw meat; if you’re feeling flush lump crab would be good too)
Boil the pasta until al dente. Meanwhile, make a white sauce with the butter, flour and milk, add seasonings, and then melt in cheese. Add crab meat, drain pasta and add, and warm through. If you want to fancy it up a little, add some fresh chives.