Jumbo Lump Crab and Shrimp Mac and Cheese
A mix of rich and creamy Gruyere and Fontina cheese folded into layers of macaroni, lobster and shrimp.
This will serve 4 guests:
Ingredients:
1/2/ cup unsalted butter = 1 stick
1 medium onion, finely chopped
1 celery rib, finely chopped
2 tbsp green onions sliced, save some for garnish
4 clove garlic minced
2 large egg yolks slightly beaten
1 12 oz. can evaporated milk
2 tbsp all-purpose flour
Juice of one lemon
1 tsp hot sauce
1 tsp Kosher salt
1/2 tsp cayenne pepper
1/2 tsp freshly ground black pepper
1lb can of crab meat
shrimp
1/2 cup Gruyere cheese grated
1/2 cup Fontina cheese grated
Directions:
1 lb lump crabmeat picked over for shells and cartilage
Pre-heat the oven to 350°F.
Melt the butter in a large skillet and add the onion, celery, green onions (white parts), garlic, and cook, stirring for about 5 minutes.
Whisk egg yolks and evaporated milk together in a small bowl and set aside.
Add flour to the skillet, blend well into the vegetables for about 2 minutes. Add milk mixture and stir to blend the mixture.
Stir in the lemon juice, hot sauce, salt, cayenne pepper, black pepper, and continue to stir for another 5 minutes. Remove from the heat, fold in cheese (set some aside for later), and blend until it is totally melted and fully incorporated.
Line four oven-proof casseroles with cooked pasta, then a layer of crab meat , then shrimps. Don’t break up crab lumps. Pour the cheese sauce over the crab, and then sprinkle with the remaining grated cheese on top.
Bake until bubbly, about 20 minutes. Then set oven for broil for about 2-3 min (keep watching so it does not burn!)
Remove from the oven, sprinkle with the green onions (green parts), and serve at once!
Yum!!!
