This crab mac and cheese is creamy, cheesy, savory and packed with jumbo lump crab. Topped with a buttery Old Bay Ritz cracker crumble, it’s indulgent and perfect for sharing with friends and family.
This crab mac and cheese will be the star of your summer gatherings.
Bubbly, melty cheese coats tender pasta and lump crab, finished with a super crunchy, buttery Old Bay–seasoned Ritz topping.
It’s comfort food with a seaside twist — rich, creamy and irresistibly satisfying.
There’s something so addictive about this combination: soft, saucy pasta, generous crab, and that salty, crunchy topping.
This recipe is a close relative of an older favorite — lobster mac and cheese — which has been a long-time crowd-pleaser here. Like that dish, this crab version is special enough for holiday meals or dinner parties yet easy to make for a decadent weeknight treat.
Here, jumbo lump crab brings sweet, delicate seafood flavor to a silky cheese sauce. If you want a budget-friendly option, you can use imitation crab or steamed fresh crab if available.
OH MY WORD.
I use a good-quality lump crab, folded gently into the macaroni before baking. The cheese sauce is a blend of sharp cheddar, nutty gruyère and a touch of Parmesan — it melts smoothly and creates a rich, slightly nutty sauce that’s utterly craveable.
The topping is simple but transformative: crushed Ritz crackers, melted butter and Old Bay seasoning. It adds a salty, buttery crunch that contrasts perfectly with the creamy macaroni.
When baked until golden and bubbly, this dish is classic comfort food with a coastal personality — warm, cheesy, and unmistakably satisfying.
Serve it as a luxurious main with a simple house salad and roasted broccoli, or offer it as a show-stopping side at a summer dinner. Enjoy every cheesy, crunchy bite!
Crab Mac and Cheese
Buttery Old Bay Crab and Mac and Cheese
Yield:
6
to 8 people
45 mins
35 mins
1 hr 20 mins
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Ingredients
- 1 pound medium pasta shells, rigatoni or elbow noodles
- ½ cup all-purpose flour
- ½ cup unsalted butter
- 2 cups milk
- 2 cups half and half
- 2½ cups freshly grated sharp cheddar cheese
- 1 cup freshly grated gruyère cheese
- ½ cup finely grated Parmesan cheese
- ½ teaspoon freshly grated nutmeg
- 16 ounces lump crabmeat
- Old Bay topping:
- 2 cups crushed Ritz crackers
- 1 teaspoon Old Bay seasoning
- 2 tablespoons melted butter
Instructions
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Preheat the oven to 350°F (175°C). Cook the pasta in salted water according to package directions until al dente.
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In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2–3 minutes to form a roux, stirring frequently until fragrant.
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Slowly stream in the milk and half and half while whisking constantly. Continue whisking until the mixture is smooth and has thickened, about 5 minutes.
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Reduce heat to low and add the grated cheeses (reserve ½ cup sharp cheddar for topping), adding a handful at a time and stirring until each addition melts before adding more.
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Season the sauce with a pinch of salt, pepper and the grated nutmeg. Taste and adjust seasoning as needed.
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Place the cooked pasta in a 9×13-inch baking dish or a 5-quart pot. Gently fold in the lump crabmeat, pour the cheese sauce over the pasta and mix to combine. Sprinkle the reserved cheddar over the top.
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In a bowl, combine crushed Ritz crackers, melted butter and Old Bay seasoning. Sprinkle this mixture evenly over the mac and cheese.
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Bake for 30–40 minutes, until the top is golden, the sauce is bubbly and the dish is heated through. Serve immediately.
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That cheesy, crunchy spoonful — pure bliss.