CRAB MAC & CHEESE

INGREDIENTS

• 1 pack (8 oz) LUXPACK™ Snow Crab (Claw Arm) Leg Meat — thawed*

• 2 cups elbow macaroni

• 2 Tbsp Prime Blend Butter or butter of your choice

• 2 Tbsp flour

• 1 ½ cups milk

• 1 cup shredded cheddar cheese

• ½ cup shredded mozzarella

• Salt and pepper to taste

• ¼ cup breadcrumbs (optional for topping)

INSTRUCTIONS

Line a large plate or tray with paper towels. Remove the frozen snow crab leg meat from the packaging. Place the frozen crab meat on top of the paper towels, spacing the pieces evenly. Refrigerate for 6–8 hours (or until fully thawed). Never thaw crab meat at room temperature.

Cook macaroni according to package directions and drain. In a saucepan, melt Prime Blend Butter or butter of your choice over medium heat. Whisk in flour and cook 1 minute. Gradually add milk, whisking until smooth and thickened. Stir in cheeses until melted and season with salt and pepper. Fold in 3/4 of a the pack of the thawed LUXPACK™ Snow Crab meat gently so it warms through without breaking apart. Pour into a baking dish, top with remaining full crab meat pieces and breadcrumbs if desired, and broil until golden.