Crab Chowder Pasta Bake

Name: Crab Chowder Pasta Bake
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 4 serving(s)
Ingredients: 300 g dried macaroni; 100 g smoked pancetta, roughly chopped; 40 g butter; 1 onion, thinly sliced; 500 mL semi-skimmed milk; 100 mL dry white wine; 200 mL fish stock; 1 tbsp. fish sauce; 40 g plain flour; 300 g sweetcorn, tinned or frozen; 125 g mature Cheddar, grated; Large handful parsley, leaves picked and roughly chopped; 2 x 145g tins crab meat, drained

Tinned crab is great here, but you could splash out and use fresh white crab meat if available, or use a mixture of white and brown crab meat for a more intense seafood taste. If you want to make this alcohol-free, simply replace the wine with an equal amount of extra fish stock.

By The Good Housekeeping Cookery TeamPublished: 19 July 2021

Jump to recipe

We've combined the flavours of a delicious crab chowder and popped them in an indulgent cheesy pasta bake!

Advertisement - Continue Reading Below

Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

1 hr 5 mins

Total Time:

1 hr 25 mins

Cal/Serv:

783

Ingredients

300 g
dried macaroni
100 g
smoked pancetta, roughly chopped
40 g
butter
1
onion, thinly sliced
500 ml
semi-skimmed milk
100 ml
dry white wine
200 ml
fish stock
1 Tbsp.
fish sauce
40 g
plain flour
300 g
sweetcorn, tinned or frozen
125 g
mature Cheddar, grated
Large handful parsley, leaves picked and roughly chopped
2
x 145g tins crab meat, drained

Directions

1. Step 1Preheat oven to 190°C (170°C fan) mark 5. Cook macaroni in a large pan of boiling salted water, according to pack instructions, until just al dente. Drain well and set aside.
2. Step 2Meanwhile, fry pancetta in a small frying pan over medium heat, until crisp. Drain on a plate lined with kitchen paper.
3. Step 3Melt butter in a large pan over medium-low heat. Add onion and cook until softened, about 10min.
4. Step 4Combine milk, wine, stock and fish sauce in a large jug. Add flour to the onion pan and cook, stirring, for 2min. Remove from heat and gradually whisk in milk mixture, beating out any lumps. Return to heat and bubble until thickened, stirring continuously.
5. Step 5Stir in 1/2 the sweetcorn; cook for 1min. Remove pan from heat, stir in 50g cheese and whizz until smooth with a stick blender. Add parsley, crab, pancetta, pasta, remaining sweetcorn and some seasoning, mix well. Spoon into 2 litre ovenproof dish and sprinkle over remaining 75g Cheddar.
6. Step 6Cook in oven for 40min, until golden. Serve with a green salad, if you like.