Imitation Crab Macaroni and Cheese

This imitation crab macaroni and cheese recipe is courtesy of Mid-Atlantic Dairy Associations staff member Stephanie...

Stephanie Roscinski

This imitation crab macaroni and cheese recipe is courtesy of Mid-Atlantic Dairy Associations staff member Stephanie (Beeman) Roscinski. Take your macaroni and cheese to the next level by adding imitation crab meat. 


  • 2 1/2  Cups  dry macaroni
  • 2 1/2  Cups  shredded cheese, divided
  • 1/4  Cup  butter
  • 1/4  Cup  flour
  • 2  Cups  whole milk
  • Salt, to taste
  • Pepper, to taste
  • Mustard, to taste
  • can of condensed cream of shrimp soup
  • 8  Ounces  package imitation crab, chopped
  • 1/4  Cup  bread crumbs


Preheat oven to 400 degrees F. Cook the macaroni according to package directions. Drain cooked macaroni and place in 9-by-9-inch casserole dish.

Mix 2 cups shredded cheese in with cooked macaroni while still hot. Start the sauce by making a roux: Melt the butter in a heavy-bottomed saucepan over medium-low heat. When melted and foamy, add the flour and whisk together to form a paste. Add milk in portions; continue to whisk until mixture is blended and creamy. Stir in salt, pepper and mustard to liking. Add the condensed shrimp soup once all the milk has been incorporated. Once the sauce is fully melted and blended, add the imitation crab; stir well to coat.

Pour mixture over macaroni and cheese in the casserole dish. Top with bread crumbs and cheese. Bake in a 400 degree oven until topping is browned and cheese melts, approximately 30 minutes.

Imitation Crab Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Imitation Crab Cooking Tip

Looking for a quick mid-week dinner? Imitation crab is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Imitation Crab Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.