INGREDIENTS
2 cups of dry Macaroni
6 oz. Claw Crab Meat
8 oz. Shrimp, peeled and deveined
8 oz. Sour Cream
4 Tablespoons Butter
2 Tablespoons Flour
1 Spring Onion
1 can of Evaporated Milk
8 oz. block of Sharp White Cheddar Cheese
4 oz. block Mozzarella Cheese
¼ cup Panko Bread Crumbs
Salt, Black Pepper, to taste
INSTRUCTIONS
Preheat the oven to 350°.
Peel and de-vein shrimp if needed.
Cook the macaroni according to the package directions. Drain well.
Place drained macaroni in a large mixing bowl.
Add the sour cream, and stir together well, until all noodles are coated.
Add the crab meat, and stir well.
Finely chop the green onion. Set Aside.
Grate the white cheddar cheese. Set aside.
Grate the mozzarella cheese. Set aside.
Melt the butter in a medium saucepan, or skillet.
Add the shrimp. Turn and stir shrimp until lightly done.
Remove shrimp from pan. Chop slightly when cooled. Add to the macaroni mixture.
NOTES
You can substitute any cheese you like in this recipe.Always purchase your cheese in block form and shred or grate it yourself. You can also use a food processor. Pre-shredded cheese has preservatives and potato starch to keep it from going bad quickly. These additives don’t melt nicely and the dish won’t be as creamy. Grate your own cheese. It makes a huge difference.Feel free to add more cheese as you deem necessary. To make this a really creamy and cheesy dish, I often add 1 to 1 1/2 cups of additional shredded cheddar. I typically add this additional cheese to the cheese sauce to make it really thick.If you’re using baby shrimp, you probably don’t need to slice them into chunks.You can whatever milk you choose in the recipe. If you’re making this for a crowd, I wouldn’t make it ahead. This is a dish that’s best served fresh while the cheese is still soft and gooey. After making it, I leave it in the oven on warm and covered in foil.I also wouldn’t prep it in advance. This will ruin the texture of the cheese.
