Crab Stuffed Shells Recipes

Steps:

• Melt 3 tablespoons butter in a medium skillet over medium heat. Add leeks, and cook until soft, about 5 minutes. Add peas; cook until bright green, about 3 minutes more. Transfer mixture to a bowl, and season with salt and pepper. Stir in the crab-meat; cover with plastic wrap, and refrigerate until ready to assemble.
• Melt remaining 6 tablespoons butter in a large saucepan over medium heat. When bubbling, add flour. Cook, whisking constantly, 1 minute. While whisking, slowly pour in milk. Continue cooking, whisking constantly, until mixture bubbles and thickens. Remove from heat; stir in cream and lemon juice, and season with salt and pepper.
• Preheat oven to 375 degrees. Bring a large pot of water to a boil. Add salt and pasta shells; cook 2 to 3 minutes less than package instructions. Drain.
• Meanwhile, in a small bowl, stir together breadcrumbs, garlic, parsley, and oil; set aside. Stir 1 cup cream sauce into reserved crab mixture. Pour another cup cream sauce into the bottom of a 9-by-13-inch baking dish.
• Fill each pasta shell with a heaping tablespoon of crab mixture; arrange in baking dish. Spoon remaining sauce over shells, and sprinkle with remaining breadcrumb mixture. Transfer to oven; bake until mixture is bubbling and the top is golden brown, about 30 minutes. Let cool 5 minutes before serving.

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Cool to room temperature., In a large bowl, combine the cream cheese, mayonnaise, sugar, lemon juice, salt, pepper and cayenne. Gently stir in the crab, shrimp and onions. Stuff shells, about 2 tablespoons in each. Cover and refrigerate for at least 1 hour.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Add manicotti shells and cook for 8 to 10 minutes, until tender but not mushy. Drain.
• In a medium bowl, stir together the ricotta cheese, crab, parsley and onion. Spoon into the manicotti shells. Place in a buttered 11x7 inch baking dish.
• In a saucepan, stir together the Alfredo sauce and chicken broth. Season with sugar, basil, marjoram, garlic powder and thyme. Heat until warm over medium heat. Pour over the shells in the baking dish.
• Bake uncovered for 30 minutes in the preheated oven. Let stand for about 5 minutes before serving.

Steps:

• Cook pasta according to package directions. , Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside., In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture., Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9-in. baking dish. , In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese., Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly.

Steps:

• Preheat oven to 350°. Cook manicotti shells according to package directions; drain. Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Remove from the heat; stir in Parmesan cheese., In a small bowl, combine crab, ricotta, mozzarella, lemon-pepper seasoning, pepper and garlic powder. Stuff shells with crab mixture. Spread 1/4 cup sauce in an 8-in. square baking dish coated with cooking spray. Top with stuffed manicotti. Pour remaining sauce over top. , Bake, covered, until heated through, 25-30 minutes. Just before serving, sprinkle with parsley and, if desired, additional grated Parmesan cheese.

Steps:

• Beat together the cream cheese, mayonnaise, sugar, lemon juice, cayenne, salt, and pepper until smooth using hand mixer or food processor.
• Fold in the crab meat, shrimp, and scallions until evenly combined.
• Stuff the shells with the mixture and place on a serving dish.
• Cover tightly and refrigerate for at least an hour and up to 12 hours before serving.
• Can cut the shells in half prior to serving as these are very filling.

Steps:

• Cook pasta til done but still slightly firm.
• rinse in cold water and drain well.
• In a bowl combine broccoli and onion, cover and microwave 1 minute.
• transer for to a large bowl stir in remaining ingriedients.
• stuff into pasta shells and chill until time to serve.

Steps:

• In a skillet over low heat melt the butter, add the onion, yellow pepper, fennel, and garlic.
• Season with salt and pepper. Cook slowly for about 6 minutes until all are tender, transfer mixture to a bowl, add bread crumbs, and allow to cool.
• Preheat oven to 375 degrees F.
• When cooled add crab meat, mayonnaise, lemon zest, lemon juice, tarragon, parsley, scallions, and season with salt and pepper, to taste. Mix the ingredients well and stuff the shells. Bake for 25 minutes until warmed through.
• Note: the crabs should be poached in a court boullion made with 2 quarts water, 1 chopped carrot, 1 chopped yellow onion, and 1 chopped celery stalk boiled with 1/2 teaspoon each black peppercorns and coriander seeds. Bring the mixture to a boil and after 10 minutes, add 1 lemon, thinly sliced. Let boil for 10 more minutes, salt the water, and poach the crabs.

Steps:

• Preheat oven to 375ºF.
• Cook pasta shells according to the package directions.
• Drain and rinse with cool water.
• Sauce: In a large skillet, heat the oil over medium-high heat.
• Add the garlic and sauté for 1 minute.
• Stir in the tomatoes, red pepper, and oregano and lower heat to medium-low.
• Cover the pan and simmer the mixture 15 min.
• Stir in the salt.
• Combine crab, ricotta cheese, egg, 1/4 cup of the Parmesan cheese, parsley, and black pepper.
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• Stuff each pasta shell with some of the ricotta mixture.
• Lay the stuffed shells in a baking dish Add tomato sauce.
• Sprinkle the remaining Parmesan cheese over the sauce.
• Bake 20 min or so until sauce is bubbly.

Steps:

• Mix all ingredients together, put in crab shells, making a mound. Sprinkle tops with butter bread crumbs. Bake until golden brown.
• NOTE: Real crab shells can be used, just make sure to clean well.

Steps:

• Cook the pasta shells according to the package directions. Drain well, rinse under cold running water and drain again.
• Invert the shells onto paper towels to cool while preparing the filling.
• In a large bowl, whisk one of the eggs until just slightly foamy. Add the crabmeat, cheese, scallions, tomatoes, basil, thyme, salt and pepper; mix well.
• Use a spoon to stuff the shells with the crab mixture, dividing it evenly among them.
• In a small bowl, beat the remaining egg with the water. Place the bread crumbs in a shallow dish. Dip each shell into the egg mixture shaking off any excess, then roll in the bread crumbs.
• In a large, heavy saucepan over medium-high heat, bring about 2 inches oil to 365 degrees.
• To help maintain the oil temperature, add the shells a few at a time without crowding. Cook about 2 minutes or until golden brown. Remove with a slotted spoon and drain well on paper towels. Repeat until all the shells are fried. Serve warm.

Steps:

• Cook pasta shells according to package directions. , Meanwhile, in a small skillet over medium heat, cook scallops in butter 1-2 minutes or until opaque. Transfer to a large bowl., Preheat oven to 350°. Place one egg and half the cottage cheese, ricotta, nutmeg and pepper in a blender; cover and process until smooth. Add to scallops. Repeat with remaining egg, cottage cheese, ricotta, nutmeg and pepper. Add to scallops. Stir in crab and shrimp., Drain shells and rinse in cold water. Stuff with seafood mixture. Place in a greased 13x9-in. baking dish. Top with Alfredo sauce. , Cover and bake 30-35 minutes or until bubbly.