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1 ½ lb. Phillips Crab Meat
12 oz. chicken stock
32 oz. shell, pre-cooked and reserved warm
4 ½ oz. white cheddar cheese, shredded
4 ½ oz. provolone cheese, shredded
3 oz. Parmesan cheese, shredded
Parsley, as garnish

Cheese Sauce:
2 qt. milk
½ small onion, quartered
1 bay leaf
1 clove
8 tbsp. butter
½ c. flour
3 oz. white cheddar cheese, shredded
3 oz. provolone cheese, shredded
2 oz. Parmesan cheese, shredded
3 oz. heavy cream
Salt, pepper and nutmeg, to taste

Cooking Instructions

Prepare Cheese Sauce:

  • Warm milk with onion, bay leaf, and clove.
  • Melt butter in a separate saucepan.
  • Slowly add the flour into the melted butter, whisking constantly for 3 minutes.
  • Strain milk and discard onion, bay leaf, and clove.
  • Slowly add the milk to the saucepan, stirring constantly.
  • Add the cheeses and stir until melted.
  • Meanwhile, warm the heavy cream. Add this to the saucepan, stirring to combine.
  • Season to taste with salt, pepper, and nutmeg.

Assemble Phillips Crab Mac & Cheese:

  • Preheat oven to 350°.
  • Thin cheese sauce as desired with chicken stock.
  • Toss cooked pasta with warm cheese sauce until fully coated.
  • Distribute half the sauced pasta evenly into the bottoms of eight individual baking dishes.
  • Layer crab meat on top, then add all remaining pasta.
  • Top with the shredded cheeses.
  • Bake at 350° for about 10 minutes or until golden brown.
  • Sprinkle with fresh parsley.
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