Amazing Crab Shells Food

AMAZING CRAB STUFFED PASTA SHELLS

Steps:

• Beat together the cream cheese, mayonnaise, sugar, lemon juice, cayenne, salt, and pepper until smooth using hand mixer or food processor.
• Fold in the crab meat, shrimp, and scallions until evenly combined.
• Stuff the shells with the mixture and place on a serving dish.
• Cover tightly and refrigerate for at least an hour and up to 12 hours before serving.
• Can cut the shells in half prior to serving as these are very filling.

AMAZING CRAB SHELLS

Steps:

• Bring a large pot of salted water to boil; add pasta shells; boil until al dente. Drain well.
• In large mixing bowl, combine cream cheese, crab, shrimp, onion, celery, mayonnaise, sugar, salt, pepper, and lemon juice; mix well.
• Stuff cream cheese mixture into the jumbo pasta shells. Chill for at least 2 hours before serving.

CRAB SHELL PASTA

Steps:

• In a large pot filled with boiling salted water, add pasta and cook according to package instruction. Drain and set aside.
• In a deep skillet over medium heat, add oil and butter. When hot and melted, add shallots and sauté for 2 minutes. Add garlic and sauté for 1 minute. Add roasted red pepper and basil; sauté for 1 ½ to 2 minutes. Pour wine and reduce to half. Pour cream, stir and when it starts to simmer, add crab meat. Bring back to simmer, reduce heat to low and add cooking sherry, hot paprika, white pepper, sea salt and cheese. Stir and let simmer for 2 minutes.
• Add pasta and stir until well coated. Sprinkle with parsley and stir. Serve into warm bowl and sprinkle more cheese if desired. Makes 4 servings.

AMAZING CRAB SHELLS

Steps:

• Bring a large pot of salted water to boil, and add pasta shells; boil until al dente. Drain well.
• In a large mixing bowl, combine cream cheese, crab, shrimp, onion, celery, mayonnaise, sugar, salt, pepper and lemon juice; mix well.
• Stuff cream cheese mixture into the jumbo pasta shells. Chill for at least 2 hours before serving.

SOFT-SHELL CRABS WITH ALMONDS

Steps:

• In flat dish, combine the milk, salt, pepper and Tabasco. Blend well. Add the crabs, turning them over to coat well with the milk.
• Place the flour in a flat dish and remove the crabs from the milk. Dredge them in the flour. Shake to remove any excess flour.
• Heat 2 tablespoons of the vegetable oil in a large nonstick skillet. Place six crabs in the pan and cook them over medium heat for about 3 minutes or until lightly browned on one side. Turn and cook until golden brown on the other side. The total cooking time is about 6 or 7 minutes depending on the thickness. Transfer to a warm serving platter and keep warm. Add remaining vegetable oil to pan and repeat the procedure with the other crabs.
• Pour off the fat from the skillet and wipe it clean with paper towels. Add the butter and olive oil, add the shallots and sliced almonds and cook until lightly browned, shaking the pan. When the oil is bubbling, add the lemon juice and pour the mixture over the crabs. Sprinkle with parsley.