Directions 9 steps | 120 Minutes
Preheat the oven to 350°F. Add olive oil and ½ tablespoon of sea salt to a pot of water. Bring the salted and oiled water to a boil.
While the water is coming up to a boil, prepare the cheese sauce. In a pot over low heat, melt the butter and then add the milk and heavy cream.
Whisk in flour, the remaining two tablespoons of salt, pepper, onion powder and garlic powder. Increase the heat to bring the mixture to a boil and then turn down the heat to a simmer.
Whisk in the shredded Parmesan and Gruyere. Once the cheese is incorporated and a smooth sauce forms, turn off the heat and set it aside.
Season the crab. In a bowl, toss the lump crab meat with the Cajun seasoning and set aside.
Cook the pasta. Once the salted and oiled water is boiling, add the pasta. Cook until al dente.
Once the pasta is done, drain the water. In a 9x13-inch baking pan, transfer the cooked pasta. Add the cubed cheddar cheese and seasoned crab. Pour in cheese sauce. Stir until evenly combined.
Sprinkle the shredded cheddar cheese, paprika and parsley on top. Bake for 1 hour.
Serve and enjoy!