200g fresh/frozen cooked crabmeat
300g large pasta shells
50g butter
1 garlic clove, peeled and crushed
50g flour
600ml milk
1 teasp. Dijon mustard
150g mature cheddar cheese, grated
Juice of ½ a lemon
40g breadcrumbs
Small handful chopped parsley
To serve: green salad
Bookmark Recipe
Crab Pasta Bake
4 people
40 min
Nutrition per serving
-
kcal787kcal
-
protein35g
-
total fat38g
-
saturates20.5g
-
iron4.1mg
-
carbs82g
Ingredients
Main
200g fresh/frozen cooked crabmeat
300g large pasta shells
50g butter
1 garlic clove, peeled and crushed
50g flour
600ml milk
1 teasp. Dijon mustard
150g mature cheddar cheese, grated
Juice of ½ a lemon
40g breadcrumbs
Small handful chopped parsley
To serve: green salad
Method
Copy TextHeat the oven to Gas Mark 4, 180ᵒC (350ᵒF).
To cook the pasta: Cook the pasta in a large sauce pan of boiling salted water according to package instructions for al dente. Drain.
To make the sauce: Meanwhile, place the butter and garlic in a medium saucepan, allow the butter to melt then stir in the flour and allow to cook for a minute or two. Then add the milk into the pan and whisk until smooth and bubbling. Reduce the heat and simmer for 3-4 minutes.
Remove from the heat, add 100g cheddar cheese along with the mustard and stir until smooth.
Check through the crab meat and discard any pieces of shell.
To assemble: place the pasta back in the saucepan, then mix through the cheese sauce and lemon juice. Fold in the crabmeat. Season and taste. Pour the mixture into an ovenproof dish.
Mix the remaining cheese, bread crumbs and parley and sprinkle over the top of the dish. Bake in the oven for 20-25 minutes until the topping is golden and heated through.
To Serve: remove from the oven and serve with a salad.
The Quality Mark & You
Learn moreMethod
Copy TextHeat the oven to Gas Mark 4, 180ᵒC (350ᵒF).
To cook the pasta: Cook the pasta in a large sauce pan of boiling salted water according to package instructions for al dente. Drain.
To make the sauce: Meanwhile, place the butter and garlic in a medium saucepan, allow the butter to melt then stir in the flour and allow to cook for a minute or two. Then add the milk into the pan and whisk until smooth and bubbling. Reduce the heat and simmer for 3-4 minutes.
Remove from the heat, add 100g cheddar cheese along with the mustard and stir until smooth.
Check through the crab meat and discard any pieces of shell.
To assemble: place the pasta back in the saucepan, then mix through the cheese sauce and lemon juice. Fold in the crabmeat. Season and taste. Pour the mixture into an ovenproof dish.
Mix the remaining cheese, bread crumbs and parley and sprinkle over the top of the dish. Bake in the oven for 20-25 minutes until the topping is golden and heated through.
To Serve: remove from the oven and serve with a salad.
