Crab bake pastadeliciousness!
This rich and golden pasta bake is easy to put together and is brimming with flavour. What more could you want during the festive period?
Time: 40 minutes
200g fresh/frozen cooked crabmeat
300g large pasta shells
1 garlic clove, peeled and crushed
1 teasp. Dijon mustard
150g mature cheddar cheese, grated
Juice of ½ a lemon
Small handful chopped parsley
Heat the oven to Gas Mark 4, 180C (350F).
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.
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.
Remove from the oven and serve with a salad.