Crab And Seafood Stuffed Shells Recipes

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CREAMY SEAFOOD-STUFFED SHELLS



Creamy Seafood-Stuffed Shells image

Inspired by my love of lasagna, pasta shells and seafood, I created this recipe that's easy to make but special enough to serve company. I serve it with garlic bread and a salad. -Katie P. Sloan, Charlotte, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 15

24 uncooked jumbo pasta shells
1 tablespoon finely chopped green pepper
1 tablespoon chopped red onion
1 teaspoon plus 1/4 cup butter, divided
2 cans (6 ounces each) lump crabmeat, drained
1 package (5 ounces) frozen cooked salad shrimp, thawed
1 large egg, lightly beaten
1/2 cup shredded part-skim mozzarella cheese
1/4 cup mayonnaise
2 tablespoons plus 4 cups 2% milk, divided
1-1/2 teaspoons seafood seasoning, divided
1/4 teaspoon pepper
1/4 cup all-purpose flour
1/4 teaspoon coarsely ground pepper
1-1/2 cups grated Parmesan cheese

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.

Nutrition Facts : Calories 448 calories, Fat 23g fat (11g saturated fat), Cholesterol 148mg cholesterol, Sodium 710mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 1g fiber), Protein 29g protein.

SEAFOOD-STUFFED SHELLS RECIPE



Seafood-Stuffed Shells Recipe image

These rich stuffed shells are packed with a mixture of crabmeat, shrimp, and scallops, then baked with a creamy sauce and golden, buttery bread crumbs. It's like a crab cake stuffed into pasta.

Provided by Daniel Gritzer

Categories     Entree     Mains     Pasta

Time 1h20m

Yield 6

Number Of Ingredients 17

Kosher salt
6 ounces dry jumbo pasta shells (about 25 shells; 170g) (see note)
Extra-virgin olive oil, for drizzling and greasing the baking dish
8 ounces (225g) peeled and deveined shrimp
1 pound (450g) lump crabmeat, picked over for shells
8 ounces (225g) dry-packed sea scallops, cut into small pieces (see note)
2 tablespoons (30ml) Dijon mustard
1/2 cup (120ml) mayonnaise
Dash of Old Bay seasoning
1 medium shallot (about 2 ounces; 60g), minced
Small handful minced flat-leaf parsley, plus more for garnish
Freshly ground black pepper
3 1/2 tablespoons (50g) unsalted butter, divided
1 1/2 tablespoons (12g) all-purpose flour
1 1/2 cups (360ml) milk
1 bay leaf
1 cup panko bread crumbs (about 3 1/2 ounces; 100g)

Steps:

  • Preheat oven to 325°F (160°C) and set rack to middle position. In a large pot of salted boiling water, cook shells according to package instructions for baked shells. (Many packages of jumbo shells will give a specific boiling time for dishes that are to be subsequently baked; if yours does not, cook shells for 3 minutes less than the package's recommended cooking time.) Using a spider, slotted spoon, or mesh strainer, carefully transfer shells to a large bowl of cold water until cooled slightly, then drain. (Reserve pasta-cooking water for next step.) Drizzle shells very lightly with oil and toss to coat. Set aside.
  • Fill a large bowl with ice water. Poach shrimp in same pot of pasta water until just barely cooked through, 1 to 2 minutes. Drain, chill in ice bath, then drain again. Chop shrimp into small pieces.
  • In a mixing bowl, combine crabmeat with shrimp, scallops, Dijon, mayo, Old Bay, shallot, and parsley. Mix well and season with salt and pepper.
  • In a small saucepan, melt 1 1/2 tablespoons (20g) butter over medium-high heat (do not allow it to brown). Add flour and whisk to form a paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add milk in a thin, steady stream, or in increments of a couple of tablespoons at a time, whisking thoroughly and getting into all corners of pan to maintain a homogeneous texture. The sauce will initially be very thick, then get very thin once all the milk is added. Add bay leaf.
  • Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. Reduce heat to low and cook, stirring, until sauce is thick enough to lightly coat the back of a wooden spoon, about 3 minutes. Season with salt and pepper. Discard bay leaf.
  • Spoon remaining 1 cup (240ml) béchamel sauce on top of shells. Melt remaining 2 tablespoons (30g) butter and toss with bread crumbs in a small bowl; season with salt. Sprinkle bread crumbs all over shells.

Nutrition Facts : Calories 593 kcal, Carbohydrate 42 g, Cholesterol 190 mg, Fiber 2 g, Protein 36 g, SaturatedFat 8 g, Sodium 1482 mg, Sugar 6 g, Fat 31 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

AMAZING CRAB STUFFED PASTA SHELLS



Amazing Crab Stuffed Pasta Shells image

I was making these for Easter this year and didn't fully like any of the recipes I found, so I came up with this one from ingredients from about 10 recipes. These are very filling, so you may want to slice in half before serving. Or, I did see some large pasta shells (not the stuffing ones) about 1/4 the size and thought these would be better.

Provided by Chippie1

Categories     Crab

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

8 ounces cream cheese
1 (8 ounce) package baby shrimp
2 cans crabmeat or 1 (8 ounce) package imitation crabmeat (chopped)
2 scallions (minced)
1/2 package pasta shells (large)
1/3 cup mayonnaise
1 tablespoon sugar
1 teaspoon lemon juice
1 teaspoon cayenne pepper
salt & pepper

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.

Nutrition Facts : Calories 346.6, Fat 27, SaturatedFat 13.6, Cholesterol 178, Sodium 435.2, Carbohydrate 10.2, Fiber 0.3, Sugar 4.8, Protein 16.5

CRAB STUFFED SHELLS



Crab Stuffed Shells image

This is a great recipe for seafood lovers. If two cups of crab meat is over your budget you can use 1 c. of crab and 1 cup of shredded sealegs... but why not splurge!! =)

Provided by Aroostook

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

1 (12 ounce) package jumbo pasta shells
1 tablespoon olive oil
2 cloves garlic, finely chopped
1 (15 ounce) can plum tomatoes, in juice,chopped
1/8 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon salt, to taste
2 cups cooked crabmeat
2 cups ricotta cheese
1/2 cup grated parmesan cheese
1 egg, lightly beaten
1 tablespoon chopped parsley or 1 teaspoon dried parsley
1/4 teaspoon fresh ground black pepper

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.

CRAB-STUFFED MANICOTTI



Crab-Stuffed Manicotti image

Manicotti shells stuffed with crab meat and covered with Alfredo sauce make a great meal for family or company.

Provided by Brandee

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 55m

Yield 4

Number Of Ingredients 12

8 manicotti shells
1 ½ cups ricotta cheese
1 (6 ounce) can lump crabmeat
2 tablespoons minced fresh parsley
1 tablespoon grated onion
1 (16 ounce) jar Alfredo pasta sauce
½ cup chicken broth
1 teaspoon white sugar
½ teaspoon dried basil
½ teaspoon dried marjoram
⅛ teaspoon garlic powder
⅛ teaspoon dried thyme

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.

Nutrition Facts : Calories 617.8 calories, Carbohydrate 35.9 g, Cholesterol 110.4 mg, Fat 41.1 g, Fiber 1.3 g, Protein 28.6 g, SaturatedFat 17.3 g, Sodium 1494.6 mg, Sugar 6.4 g

BERT'S STUFFED CRAB SHELLS



Bert's Stuffed Crab Shells image

This is a recipe I put together to add the spiciness and creaminess I was looking for in crab cakes.

Provided by mightyro_cooking4u

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces crabmeat (claw)
1/2 cup mayonnaise (used Miracle Whip with Olive Oil)
2 tablespoons Old Bay Seasoning, crab cake classic mix
1 tablespoon lemon juice
1 tablespoon coach's low country crab boil seasoning
1/2 large red bell pepper, chopped
1/4 cup half-and-half
4 crab shells (I used aluminum)
2 tablespoons breadcrumbs

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.

Nutrition Facts : Calories 216.1, Fat 12.3, SaturatedFat 2.7, Cholesterol 37, Sodium 741.1, Carbohydrate 14.3, Fiber 0.7, Sugar 3.3, Protein 12.2

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