1 ½ cups large macaroni elbows
1 ½ cups evaporated milk
1 tablespoon hot sauce
1 teaspoon Dijon mustard
1 ½ cups shredded cheese
1 pack Louis Kemp Crab Delights
3 cups panko crumbs
½ teaspoon seasoning salt
¼ cup water
Oil for frying
Place macaroni in a medium saucepan or skillet and add just enough cold water to cover. Add a pinch of salt and bring to a boil over high heat, stirring frequently. Continue to cook, stirring, until water has been almost completely absorbed and macaroni is just shy of al dente, about 6 minutes.
Immediately add evaporated milk and bring to a boil. Add hot sauce and Dijon mustard. Add cheese. Reduce heat to low and cook, stirring continuously, until cheese is melted and liquid has reduced to a creamy sauce, about 2 minutes longer. Season to taste with more salt.
Chop Louis Kemp Crab Delights and mix into mac and cheese.
Pour into a buttered or lined baking dish; cover and refrigerate (at least 4 hours).
Remove mac and cheese from pan (should be a large block).
Cut into small pieces.
Heat about 1½ inches vegetable oil in a sauce pan (or deep skillet) to 360.
Lightly beat eggs and add water. Set aside.
Season panko with seasoning salt.
Carefully dip mac and cheese pieces into egg mixture then dredge in breadcrumbs. Fry until golden brown making sure not to burn (about 6–8 minutes). Drain on paper towels.
Serve immediately, and enjoy!