4-oz. cream cheese, softened 6 oz. crab meat (if using canned, drain and flake) 2…
Crab Stuffed Jumbo Pasta Shells
| Crab Stuffed Jumbo Pasta Shells | Print |
Recipe By: Alice Morrow
Crab Stuffed Jumbo Pasta Shells
Ingredients
- 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
Instructions
- 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.
- In food processor all the ingredients except oil and green onions. Pulse until well blended.
- With food processor running, drizzle olive oil down the tube. Mix until smooth.
- 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.
- Add the green onions to crabmeat and taste for seasoning.
- 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.
- You can drizzle with a little extra dressing if you like or have guest put their own.
Notes
*****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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