"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Creamy Crab Shells Recipe

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This recipe for Creamy Crab Shells, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shanna Lasley
Added: Monday, October 27, 2008


1 lb. lump crab meat
12 oz. box jumbo pasta shells
8 oz. pkg. cream cheese
1/4 cup grated sharp cheddar cheese
1 tsp. Worcestershire sauce
2 tbsp. Mayonnaise
dash garlic salt or owder
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
1/2 cup grated sharp cheddar cheese

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 325 for approximately 20 minutes until thick and bubbly until cheese melts.

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