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Orkney Crab and King Prawn Mac and Cheese
Orkney Crab and King Prawn Mac and Cheese

Orkney Crab and King Prawn Mac and Cheese

with Zesty Baby Leaf and Tomato Salad

Recipe Development Team
Recipe Development TeamUpdated on September 22, 2025
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Pairing Orkney crab with king prawns, this indulgent Orkney Crab and King Prawn Mac and Cheese brings a restaurant quality experience straight into your home.

Tags:
Pescatarian
•Customer Favourite
Allergens:
Milk
•Cereals containing gluten
•Wheat
•Crustaceans

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Medium Tomato

2 unit(s)

Garlic Clove

80 grams

Mature Cheddar Cheese

(Contains: Milk)

1 unit(s)

Lemon

180 grams

Macaroni

(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)

150 grams

King Prawns

(Contains: Crustaceans)

1 sachet(s)

Central American Style Spice Mix

10 grams

Vegetable Stock Paste

150 grams

Creme Fraiche

(Contains: Milk)

100 grams

Orkney Crab Meat

(Contains: Crustaceans)

50 grams

Baby Leaf Mix

Not included in your delivery

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

20 grams

Butter

1.5 tbsp

Plain Flour

200 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)4243 kJ
Energy (kcal)1014 kcal
Fat54 g
of which saturates30.3 g
Carbohydrate81.2 g
of which sugars10.3 g
Dietary Fibre6.2 g
Protein45.1 g
Salt3.86 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl
•Garlic Press
•Grater
•Medium Saucepan
•Colander

Cooking Instructions and Tips

PDF
Get Started
1

Bring a large saucepan of water to the boil with ½ tsp salt for the macaroni.

Cut the tomato into 2cm chunks. Peel and grate the garlic (or use a garlic press).

Grate the cheese. Cut the lemon into wedges.

In a large bowl, mix in half the lemon juice, the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Add the tomato to macerate and set aside.

Cook the Pasta
2

When the water is boiling, stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Fry the Prawns
3

Meanwhile, drain the prawns. Melt the butter (see pantry for amount) in a large saucepan on medium-high heat.

Once hot, add the prawns and stir-fry for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

Make your Sauce
4

Add the grated garlic and the Central American style spice mix to the prawns. Stir-fry for 1 min.

Next, stir in the flour (see pantry for amount). Cook, stirring, until it forms a paste, 1-2 mins - you've made a roux!

Gradually stir in the water for the sauce (see pantry for amount) and the veg stock paste. Bring to the boil, stir and simmer until thickened, 1-2 mins.

Stir in the creme fraiche.

Finishing Touches
5

Add the grated cheese and crab meat to the sauce and stir until melted, 1-2 mins.

Mix in the cooked pasta. Season with salt and pepper. Remove from the heat. Stir in a good squeeze of lemon juice.

Add the baby leaves to the tomato and toss together until evenly coated. 

Serve
6

Share your crab and prawn mac and cheese between your bowls.

Serve with the salad and any remaining lemon wedges on the side.

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