Amazing Crab Pasta Shells Recipes

AMAZING CRAB PASTA SHELLS

Steps:

• 1. 1. Bring a large pot of salted water to boil, and add pasta shells; boil until al dente. Drain well.
• 2. 2. In a large mixing bowl, combine cream cheese, crab, shrimp, onion, celery, mayonnaise, sugar, salt, pepper and lemon juice; mix well.
• 3. 3. Stuff cream cheese mixture into the jumbo pasta shells. Chill for at least 2 hours before serving.
• 4. EXPLANATION AND TIP FROM TASTE OF HOME; Neufchatel cheese is a soft unripened cheese that originates in France. The American version, which is similar to cream cheese, is made from pasteurized milk and cream. American Neufchatel is slightly lower in calories than cream cheese and has slightly more moisture. Regular cream cheese can be substituted for Neufchatel cheese, especially in recipes for dips and spreads, with good results. You may notice a slightly different texture in cooked products.

CREAMY SEAFOOD-STUFFED SHELLS

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.

AMAZING CRAB STUFFED PASTA SHELLS

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.

PASTA WITH SOFT SHELL CRABS

Steps:

• In a very deep skillet or broad saucepan, warm oil, garlic, and chile flakes over low heat; do not let garlic brown. When garlic is soft, at least 5 minutes, add crabs (keep heat low to medium low; liquid in pan should barely bubble) and cover. Meanwhile, bring a large pot of water to a boil and salt it.
• Let the crabs cook until they give up all their liquid and become firm, about 15 minutes. When crabs are almost done, begin cooking pasta. When crabs are done, use tongs to remove them and hold them while cutting up with scissors. Return to pan.
• Drain pasta when it is barely tender, a little short of how you'd want to eat it, reserving some cooking water. Add pasta to crabs and toss together over medium heat with pan juices and black pepper, adding some cooking water and a little more oil if necessary. (The amount of each will depend on how much more cooking the pasta needs, and how much liquid the crabs exuded.) Add parsley, taste and adjust seasoning as necessary. When pasta is perfectly cooked, serve.

STUFFED SHELLS

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook. Drain and rinse in cool water. Set aside.
• In a bowl, mix together the ricotta, Romano, parsley, basil, egg, some salt and pepper and half of the Parmesan. Stir until combined.
• To assemble, coat the bottom of a baking dish with some sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.
• Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.

CRAB STUFFED SHELLS

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.
• l.
• 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.