Amazing Crab Pasta Shells

Susan Cutler

By
@suak

Oh Baby! I love large pasta shells with filling. They are so neat and fun to prepare and eat. I have made cheese fillings in them such as lasgna filling, meat fillings with beef covered by a sauce, however, these will be filled with shrimp and imitation crab meat or you can use the real thing, up to you!

"Pasta shells take a turn as a tasty hors d 'oeuvre when stuffed with cream cheese, crabmeat and baby shrimp". Unknown Author


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Comments:

Serves:

36

Prep:

2 Hr 40 Min

Ingredients

36
jumbo pasta shells
2 oz
neufchatel cheese
1 lb
imitation crabmeat
6 oz
cooked tiny shrimp
1
onion, minced
2
stalks celery, chopped
1/3 c
mayonnaise
2 Tbsp
white sugar
1 1/2 tsp
salt
1/2 tsp
ground black pepper
1 tsp
lemon juice

Directions Step-By-Step

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.

About this Recipe

Hashtags: #Seafood, #shells