Crab Cake Mac 'n Cheese

Yup, the title says it all.  And honest to ....Pete...this tastes just like a crab cake at the shore!  I was really reluctant to try this recipe.  But for some reason it intrigued me enough that I did.  See, I have always been taught mixing cheese and seafood was sort of taboo.  However, if Rachel Ray thought it was ok to do, than whom am I to argue? There are a lot of ingredients in this dish.  You truly do taste the layers of flavor.
The thing I would like to stress is, she may have been right about the cheese and seafood combo, but don't believe the amount of prep time she says for an instant.  Oh yea, she has someone to clean up after her!  I used more dishes to create this than I ever do.  I am one of those ridiculously neat cooks; my kitchen is small, and I hate mess.  I had plenty of time to cook on this stormy Saturday afternoon, therefore, I did not mind the many steps this takes.

Crab Cake Mac 'n Cheese 
printable recipe

1/2 lb. of pasta-any small shell, or macaroni will do
1 T. olive oil
3 T. butter, divided
1/2 c. finely chopped celery
1 small onion, finely chopped
1/2 small red pepper, finely chopped
2 cloves of garlic, minced
1 Bay leaf
1/4 tsp dry thyme
Zest of half a lemon
Fresh ground pepper
1/2 lb. lump crab meat
1-1/2 tsp. Old Bay Seasoning
3 tsp. flour
1-1/4 c. milk
3 tsp. Dijon mustard
Fresh grated nutmeg to taste
1/2 c. grated sharp cheddar cheese
1/2 c. grated Swiss cheese
1/2 c. Panko bread crumbs
A few dashes hot sauce
1/4 c. grated Parmesan

Bring a large pot of water to boil.  Salt the water and then cook the macaroni for 3-4 minutes.  It will not be cooked through.  Drain and cool.  Place in a large bowl.
In a medium sauce pan, drizzle olive oil once around the pan.  Add 1 T. butter and melt.  Add the celery, onion, pepper, garlic, Bay leaf, thyme, lemon zest and pepper to taste.  Saute until vegetables are soft, about 5 minutes.

Remove the bay leaf.
Add the crab and Old Bay seasoning.  Stir to coat and set aside.

In a medium saucepan, melt 1 T. butter.  Whisk the flour in and cook for two minutes.  Add the milk and whisk until bubbly and thick.

Add the mustard, nutmeg, cheddar and swiss cheese.  Stir slowly until cheese melts.

Add the vegetable and crab mixture to the macaroni.  Add the cheese sauce and stir to coat all.

Place in a casserole dish.
In a small saute pan, melt the remaining 1 T. of butter.  Add the bread crumbs and a few dashes of hot sauce to taste, cook for a minute until the begin to toast.

Add the parmesan and give it a quick stir.

Sprinkle on top of the casserole.

Cover and bake in a 375 degree oven for 30 minutes.
Uncover and cook for 10 more minutes until brown and bubbly.

This is perfect served with a crisp tossed salad or with summer tomato slices!