Washington

Dungeness Crab Mac and Cheese

Washington's Puget Sound yields some of the sweetest Dungeness crab in the world. This Pacific Northwest mac and cheese showcases that prized shellfish with gruyere, fresh dill, and a squeeze of lemon.

⏱45 min 🍴Serves 6 Medium

Ingredients

Instructions

  1. Cook shell pasta until al dente. Drain and set aside.
  2. Pick through crab meat carefully to remove any shell, keeping large pieces intact.
  3. Melt butter in a large saucepan. Whisk in flour and cook 2 minutes.
  4. Gradually add milk and cream, whisking until thickened.
  5. Add lemon zest and white pepper.
  6. Remove from heat. Stir in gruyere and white cheddar until smooth.
  7. Gently fold in pasta and half the crab meat.
  8. Top with remaining crab and fresh dill. Serve with lemon wedges.

Pro Tips

  • Dungeness crab season runs December through September - buy it fresh from Pike Place Market!
  • Handle the crab gently to preserve those beautiful large chunks of meat.
  • Fresh dill complements the sweet crab better than dried - it's worth seeking out.
  • Washington produces more Dungeness crab than any other state - celebrate local!