Crab Stuffed Jumbo Pasta Shells
Crab Stuffed Jumbo Pasta Shells
Recipe By:

  • 1 large box of jumbo pasta shells (will need about 16-20 shells)
  • Salt
  • Olive oil
  • 1 lb. jumbo lump crabmeat, drained and picked over
  • Dressing:
  • 3 T. creole mustard
  • 2 T. chili sauce
  • 2 T. water or white wine
  • 1 T. Lea & Perrins
  • Dash Tabasco or to taste
  • 2 T. Dijon Mustard
  • 2 T. fresh lemon juice
  • 2 chopped garlic cloves
  • 1 T. capers
  • ½ t. red pepper flakes
  • ½ t. salt
  • 1 t. black pepper
  • ⅔ c. olive oil
  • 1 bunch chopped green onions

  1. In large pot, bring salted water to boil and add about 3 T. olive oil. Add pasta and cook 12-15 minutes until tender but not mushy or too tough. Drain and rinse with cold water. Set aside.
  2. In food processor all the ingredients except oil and green onions. Pulse until well blended.
  3. With food processor running, drizzle olive oil down the tube. Mix until smooth.
  4. In a bowl, place crabmeat and add dressing a spoon at a time until you get the amount you would like. The extra dressing will keep for weeks.
  5. Add the green onions to crabmeat and taste for seasoning.
  6. On your serving platter, line with nice greens and take each pasta shell and spoon in the crab mixture. Fix as many as you would need.
  7. You can drizzle with a little extra dressing if you like or have guest put their own.

*****The extra dressing can be used on other seafoods or just on any salads. The crab mixture can also be used to stuff tomatoes or avocados.


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