Crabstuffedshells Recipes

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.

SEAFOOD & CREAM CHEESE STUFFED SHELLS

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.

CRAB-STUFFED MANICOTTI

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.

CRAB AND SEAFOOD STUFFED SHELLS

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta shells, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. well in a colander set in the sink, then rinse with cold water until the pasta is cold. Drain thoroughly.
• While the pasta is cooking, stir the crabmeat, shrimp, celery, onion, and creamy salad dressing in a mixing bowl. Stir in the shredded Swiss cheese.
• Stuff each shell with some of the seafood mixture, and place into a serving dish. Keep refrigerated until ready to serve.

SEAFOOD STUFFED SHELLS

Steps:

• Preheat the oven to 350 degrees. Bring a large pot of salted water to a boil. While the water is coming to a boil, mince the garlic, chop the scallions and set both aside. Once the water has come to a boil, cook the pasta for five minutes, then drain and rinse in cool water. While the pasta is cooking, bring the olive oil to a medium heat in a skillet and saute the garlic and scallion for 2-3 minutes, remove from heat and set aside. Rough chop the shrimp and place it in a large bowl. Shred the spinach and add the spinach,scallion and garlic into the bowl. Then, add in the crab meat, egg, Old Bay, 1/2 cup Parmesan cheese, and Panko crumbs and stir until all of the ingredients are thoroughly incorporated. Fill each shell with the seafood mixture and place the shells into a baking pan. Now it's time to make the Alfredo sauce. In a large skillet, bring the heavy whipping cream to a medium heat, then whisk in the remaining Parmesan cheese and black pepper. Then, pour the Alfredo sauce over the shells. Sprinkle the shells with Panko crumbs and bake for 20-25 minutes. Remove the shells from the oven, plate, spoon some of the sauce from the baking pan over the shells, and enjoy.

CRAB STUFFED SHELLS WITH CREAMY TOMATO SAUCE

Steps:

• Bring a large pot of salted water to a boil.
• While waiting for the water to boil, heat a saucepan with the olive oil over medium heat.
• Cook the onion and garlic until fragrant, about 4 minutes.
• Add the tomatoes, salt, pepper, basil, and oregano, and bring to a boil.
• Reduce the heat and simmer 15 minutes.
• Stir in 1/3 to 1/2 of the heavy cream depending on your preference, then keep warm over low heat.
• Cook the pasta three minutes less than recommended cooking time.
• Drain pasta.
• In a bowl, mix together the ricotta and crabmeat filling ingredients until well mixed.
• Preheat oven to 375 degrees F.
• Pour in some of the sauce to cover the bottom of a 13 x 9 inch oven-proof baking dish.
• Fill the stuffed shells with the crabmeat and ricotta filling, then arrange on top of the sauce in the casserole dish.
• Spoon the remaining sauce to cover, then sprinkle the top with the grated Pecorino or Romano cheese.
• Bake about 20 minutes until bubbly and lightly browned.
• Serve and enjoy!

SEAFOOD ALFREDO STUFFED SHELLS

Steps:

• Cook shells until they are almost done and set aside.
• Preheat oven to 350 and lightly grease a casserole dish.
• In a medium mixing bowl, place diced green onion and Mozzarella cheese.
• In a cooking pan, over medium heat, heat up oil and add diced shallots, chopped tomatoes and minced garlic. Saute veggies until soft and fragrant.
• Add seafood and mix.
• Add lemon juice and salt to taste. Cook just until seafood is done (until shrimp are pink and scallops are white). Add veggie/seafood mixture to the mixing bowl. Mix well.
• You can make Alfredo in the same pan as you cooked seafood.
• Melt butter in the pan and saute garlic just until fragrant. Add heavy cream and sour cream. Carefully whisk until combined with a silicone covered whisk. Bring to simmer.
• Add cheeses and some salt, mix well. Simmer for about 5 minutes.
• Add sauce to the casserole dish.
• Stuff pasta shells with the seafood mixture and carefully place each in the sauce. You can scoop some sauce over the shells as well.
• Grate some Parmesan cheese over the top.
• Bake for 17-20 minutes.

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.
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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.

STUFFED CRAB

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.

DUNGENESS CRAB STUFFED SHELLS

Steps:

• Preheat oven to 275.
• Melt butter in a large saucepan. Saute garlic for 30 seconds, and then add cream. Whisk to combine, and cook over medium-low heat until reduced and slightly thickened. Add salt to taste.
• Par-boil shells for half of the cooking time. Remove from water and let cook until safe to handle.
• While the noodles are cooking, mix together the mascarpone, ricotta, egg, and herbs. Stir in reggiano and mozzarella.
• Coat the bottom of your baking dish with some of the cream sauce.
• Spoon filling into shells, and then place crab on top of the filling. Place shells into baking dish, pour remaining cream sauce evenly over the sides of the shells, and bake for 30 - 40 minutes.

STUFFED SHELLS

Steps:

• Bring a large pot of water to a boil. Add a generous amount of salt and then add in the pasta shells. I usually cook a few extra in case some fall apart. Cook for half of the time indicated on the package plus one minute. (About 5-6 minutes depending on the package you use). Drain the shells and rinse under cold water to stop the cooking and allow them to be easily separated. Drain off any water and separate onto a sheet of parchment paper on the counter.
• Preheat oven to 350 degrees F. In a large mixing bowl, whisk the egg with a fork. Add in the ricotta cheese and mix until completely combined. Add in the basil, oregano, thyme, parsley, minced garlic, and salt + pepper to taste. (I use about 1 teaspoon salt and 1/2 teaspoon pepper.) Stir gently.
• Finely grate the mozzarella and Parmesan cheese. Add two cups of the mozzarella and all of the Parmesan cheese into the cheese mixture. Gently stir to completely combine.
• Transfer this cheese mixture to a large (gallon-sized) zipper-top plastic bag. Snip off 1-inch of the corner of the bag and "pipe" the cheese mixture into each of the shells. Each shell should get about 2 tablespoons of the cheese mixture (which should fill 25-26 shells).
• Spread half of the marinara sauce evenly across the bottom of a 3-quart (9x13-inch) baking dish.
• Place stuffed shells in the baking dish with the open side facing up. Pack the shells in close together.
• Cover shells evenly with the remaining 2 and 1/2 cups marinara sauce. Aim to completely cover all of the shells to avoid hard parts of the shells. Cover with foil and bake for 30 minutes.
• Remove foil and add the remaining 1 cup of mozzarella evenly over the shells. Return to the oven for 5-7 more minutes or until cheese is melted. Serve warm with freshly chopped basil if desired. I also like to add a little more cracked pepper to the top!

CRAB-STUFFED SHELLS WITH PEAS AND LEEKS

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.

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.