Creamy Crab Shells Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. lump crab meat
12 oz. box jumbo pasta shells
Filling:
8 oz. pkg. cream cheese
1/4 cup grated sharp cheddar cheese
1 tsp. Worcestershire sauce
2 tbsp. Mayonnaise
dash garlic salt or owder
Sauce:
1 chicken bouillon cube, melted in one cup of hot water
8 oz. can evaporated milk
1 cup milk
4 tbsp. butter
1/3 cup flour
salt, pepper and old bay seasoning to taste
Topping:
1/2 cup grated sharp cheddar cheese
parsley
paprika
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Directions: |
Directions: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 that has been greased with butter. Sauce: Melt butter in saucepan. Blend in flour. Slowly stir in chicken bouillon broth and seasonings. Add evaporated milk. Cook over medium heat until thick. Slowly add milk. Do not boil. Simmer and add other half pound or lump crab meat. Pour over shells. Top with half cup or grated cheese and sprinkle with paprika. Bake at 325º for approximately 20 minutes until thick and bubbly until cheese melts. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
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