{"id":37,"date":"2010-11-20T11:19:40","date_gmt":"2010-11-20T16:19:40","guid":{"rendered":"http:\/\/angiewade.com\/?p=37"},"modified":"2010-11-20T11:19:40","modified_gmt":"2010-11-20T16:19:40","slug":"crab-cake-mac-n-cheese","status":"publish","type":"post","link":"https:\/\/angiewade.com\/index.php\/2010\/11\/20\/crab-cake-mac-n-cheese\/","title":{"rendered":"Crab Cake Mac N Cheese"},"content":{"rendered":"

Crab Cake Mac N Cheese<\/a><\/p>\n

Crab Cake Mac N Cheese
\nRachael Ray<\/p>\n

Recipe courtesy Rachael Ray
\nShow: Rachael Ray’s Week in a Day Episode: From a Taco to Morocco
\nView<\/p>\n

Total Time:<\/p>\n

1 hr 10 min<\/p>\n

* Prep: 30 min
\n * Inactive Prep: —
\n * Cook: 40 min<\/p>\n

* Level: Easy
\n * Yield: 4 to 6 servings<\/p>\n

Ingredients<\/p>\n

* Salt
\n * 1 pound cavatappi or elbow pasta with lines on conchiglie (small fat tube\/shell shaped pasta with lines)
\n * 2 tablespoons extra-virgin olive oil
\n * 6 tablespoons butter
\n * 3 ribs celery with leafy tops, finely chopped
\n * 1 medium onion, finely chopped
\n * 1\/2 small red bell pepper, seeded and finely chopped
\n * 3 to 4 cloves garlic, finely chopped
\n * 1 bay leaf
\n * About 2 tablespoons freshly chopped thyme leaves, several sprigs
\n * About 1 tablespoon grated lemon zest
\n * Freshly ground black pepper<\/p>\n

* 3\/4 pound fresh lump crabmeat, picked for shells and flaked
\n * 1 tablespoon seafood seasoning (recommended: Old Bay)
\n * 3 tablespoons all-purpose flour
\n * 2 1\/2 cups milk
\n * Freshly grated nutmeg, to taste
\n * 1 tablespoon Dijon mustard
\n * 1\/3 pound, about 1 rounded cup grated sharp white Cheddar
\n * 1\/3 pound, about 1 rounded cup shredded Gruyere or Swiss cheese
\n * 3 tablespoons hot sauce (recommended: Frank’s Red Hot)
\n * 1 cup panko bread crumbs
\n * A generous handful flat-leaf parsley, finely chopped
\n * 1\/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls<\/p>\n

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Directions
\nBring a large pot of water to a boil over medium heat, then salt the water. Add the pasta and cook for 3 to 4 minutes, (it will be undercooked). Cool, drain well and add it to a large bowl.<\/p>\n

Meanwhile, in a medium saucepan, heat 2 tablespoons of extra-virgin olive oil, 2 turns of the pan, and 1 tablespoon of the butter over medium to medium-high heat. Add the celery, onion, red pepper, garlic, bay leaf, thyme, lemon zest, salt and pepper, to taste. Cook to tender, 6 to 8 minutes. Add the crabmeat to the vegetables and season liberally with seafood seasoning. Stir to combine, then remove from heat.<\/p>\n

In a medium sauce pot, over low heat, melt 3 tablespoons butter and whisk in the flour. Cook for 1 minute, then whisk in the milk and bring to a bubble. Season the sauce with salt, pepper and nutmeg, to taste, and cook for a few minutes, until the mixture coats the back of a spoon. Add the mustard and the cheese and stir in a figure 8 motion. Add the vegetables and crab, sauce to the bowl with the pasta and transfer the mixture to individual baking crocks or a large casserole dish. This can be made ahead to this point and refrigerated.<\/p>\n

Preheat the oven to 375 degrees F.<\/p>\n

To complete the dish, melt a couple of tablespoons butter in a small skillet, over low heat and add 3 tablespoons hot sauce. Warm through, then add the panko crumbs and toss to evenly coat the crumbs in sauce mixture. Cool the crumbs, then toss in the parsley and 1\/2 cup grated Parmigiano -Reggiano cheese. Top the mac n cheese with the spicy crumb mixture. Arrange individual crocks on a baking sheet or put the casserole on baking sheet to catch any drips. Bake until brown and heated through, about 10 minutes. If cooking from cold, the mac n cheese will take 40 to 45 minutes, but add the crumbs the last 10 minutes of baking.<\/p>\n","protected":false},"excerpt":{"rendered":"

Crab Cake Mac N Cheese Crab Cake Mac N Cheese Rachael Ray Recipe courtesy Rachael Ray Show: Rachael Ray’s Week in a Day Episode: From a Taco to Morocco View Total Time: 1 hr 10 min * Prep: 30 min * Inactive Prep: — * Cook: 40 min * Level: Easy * Yield: 4 to … <\/p>\n

Continue reading “Crab Cake Mac N Cheese”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-37","post","type-post","status-publish","format-standard","hentry"],"_links":{"self":[{"href":"https:\/\/angiewade.com\/index.php\/wp-json\/wp\/v2\/posts\/37","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/angiewade.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/angiewade.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/angiewade.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/angiewade.com\/index.php\/wp-json\/wp\/v2\/comments?post=37"}],"version-history":[{"count":0,"href":"https:\/\/angiewade.com\/index.php\/wp-json\/wp\/v2\/posts\/37\/revisions"}],"wp:attachment":[{"href":"https:\/\/angiewade.com\/index.php\/wp-json\/wp\/v2\/media?parent=37"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/angiewade.com\/index.php\/wp-json\/wp\/v2\/categories?post=37"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/angiewade.com\/index.php\/wp-json\/wp\/v2\/tags?post=37"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}