Seafood Mac and Ginger Salad

 

I decided to fancy-up my typical Broccoli-Cheese-Mac for Kyle on Christmas, so I added Lump Crab Meat to it. 

Serving it next to a salad with a really bright ginger dressing made this meal extra special.

Ingredients for the seafood mac:

• 1 pound bowtie pasta
• 1 can "Chicken of the Sea" Lump Crab meat.
• 1 head broccoli crown
• 5 tablespoons butter 
• 1 carrot
• 1/2 onion
• 1 pound cabot extra sharp cheddar 
• 8 ounces cream cheese 
• 1/3 cup AP flour
• 1 tsp garlic powder
• 1 tsp ground black pepper 
• 1/2 tsp salt

Ingredients for the ginger dressing:

• 1/3 cup mayo
• 1 tbsp soy sauce
• 1.5 tbsp Ginger People ginger juice
• 1/2 tsp Imperial Dragon sesame oil
• 1/4 tsp garlic powder 
• 1/8 tsp ground black pepper 
• (Any fresh veggies you like for the salad)

Directions for the Seafood Mac:

1. In a medium saucepan over medium-high heat, bring 2/3rd pot of water to a boil.
2. In a separate large skillet, heat butter over medium high heat.
3. Grate carrot and onion, and toss it into the butter. Stir.
4. Chop broccoli, and add it to the water pot once it starts boiling. 
5. Add pasta and set timer for 12 minutes.
6. Stir pasta and broccoli for 1 minute.
7. Add flour to the carrot mixture and stir well. Reduce heat to low.
8. Cut cheddar into manageable cubes, about 1.5 inch square.
9. Add cheddar and cream cheese to the carrot mixture.
10. If the skillet needs deglazed before the pasta is finished boiling, add some pasta water to the skillet, about 1/3 cup. Stir to dissolve cheese into it. 
11. Once pasta is done, pour it into the skillet (with water) and stir well. 
12. Turn up the heat to medium low, and cook for 5 minutes. Stir well.
13. Add crab, and stir well. 

Serves 4

Directions for the ginger dressing:

1. Add all ingredients to a medium bowl and whisk well. 
2. Pour over salad and toss.

Serves 4 as a side, or 2 large salads.