"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Creamy Crab Shells Recipe

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This recipe for Creamy Crab Shells, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mollie C. Stofan
Added: Tuesday, October 14, 2008


1 lb. lump crab meat
12 oz. box jumbo pasta shells (15-20 shells)
8 oz. cream cheese
1/4 c. sour cream
1/2 c. sharp Cheddar cheese, grated
1 t. Worcestershire sauce
2 T. mayonnaise
dash garlic salt or powder
1 chicken bouillon cube, melted in 1 c. hot water
8 oz. can evaporated milk
1 c. fresh milk
4 T. butter or oleo
1/3 c. flour
salt, pepper, Old Bay seasoning to taste
1/2 c. sharp Cheddar cheese, grated

Pick crab meat for shells. Divide in half. Cook pasta shells, rinse and drain. Mix half pound of crabmeat with filling ingredients. Stuff filling into shells and place in casserole greased with oleo.
SAUCE: Melt butter in sauce pan. Blend in flour. Slowly stir in chicken bouillon broth and seasonings (don't need much seasoning). Add evaporated milk. Cook over medium heat until thick. Slowly add fresh milk. Do not boil. Simmer and add other half pound of lump crab meat. Pour over shells. Top with 1/2 cup grated cheese and sprinkle with paprika. Bake at 325 for approximately 20 minutes until thick and bubbly and cheese melts. Yield: 4-6 servings.




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