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Crab Mac & Cheese

Macaroni is a go-to backcountry meal, this recipe keeps it on the luxurious side with the addition of crab and real cheddar cheese.

Crab Mac by Kirk Kirkconnell
Photo by Kirk Kirkconnnell.

Recipe by Sarah Kirkconnell.


About 2-3 servings


5 minutes / 20 minutes


  • 1/2 cup dry milk
  • 3 tbsp all-purpose flour
  • 1 tbsp dried parsley
  • 2 tsp dry mustard
  • 1 tsp dried garlic
  • 1/4 tsp ground black pepper
  • 8 ounces uncooked macaroni
  • 1 tbsp dried onion
  • 8 ounces shredded cheddar cheese
  • 1 6-ounce can lump crab meat

Optional: hot sauce



In a 2-3 liter pot, bring 3 1/2 cups water to a boil, add in the macaroni and onion and cook for the time indicated on pasta package, turning down the flame as needed to maintain a gentle boil.


Drain crab meat, discarding parchment paper. When pasta is done (do not drain), turn flame to very low and add in the the seasonings (dry milk through black pepper) and crab meat; stir well.


Turn off the stove and add about 3/4 of the cheese; stir until melted. Add salt and pepper to taste—or a shake or two of hot sauce.


Dish up and serve with the remaining cheese.