Lady Athenas Rockin Crab Shell Pasta Food

LOBSTER AND SHELLS

Steps:

• Bring a large pot of water to a boil and add 2 tablespoons of salt and some olive oil. Add the pasta and cook it for 8 to 10 minutes, until al dente. Add the corn to the pasta and cook it for another 2 minutes, until the corn is tender. Drain the pasta and corn together in a colander and pour them into a large mixing bowl. Add the scallions, diced pepper, tomatoes, and lobster, tossing gently to combine. Allow to cool slightly.
• In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 4 teaspoons salt, and 2 teaspoons pepper until smooth. Pour over the pasta and mix well to bind the ingredients. Stir in the dill. Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop. Check the seasonings and serve chilled or at room temperature.

PASTA WITH SOFT SHELL CRABS

Steps:

• In a very deep skillet or broad saucepan, warm oil, garlic, and chile flakes over low heat; do not let garlic brown. When garlic is soft, at least 5 minutes, add crabs (keep heat low to medium low; liquid in pan should barely bubble) and cover. Meanwhile, bring a large pot of water to a boil and salt it.
• Let the crabs cook until they give up all their liquid and become firm, about 15 minutes. When crabs are almost done, begin cooking pasta. When crabs are done, use tongs to remove them and hold them while cutting up with scissors. Return to pan.
• Drain pasta when it is barely tender, a little short of how you'd want to eat it, reserving some cooking water. Add pasta to crabs and toss together over medium heat with pan juices and black pepper, adding some cooking water and a little more oil if necessary. (The amount of each will depend on how much more cooking the pasta needs, and how much liquid the crabs exuded.) Add parsley, taste and adjust seasoning as necessary. When pasta is perfectly cooked, serve.

LADY ATHENA'S ROCKIN' CRAB SHELL PASTA

Steps:

• In a large pot filled with boiling salted water, add pasta and cook according to package instructions. 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 peppers and basil; sauté for 1 ½ to 2 minutes.
• Pour in wine and reduce to half.
• Pour in cream, stir and when it starts to simmer, add crab meat. Bring back to a simmer, reduce the 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 in a warm bowl and sprinkle on more cheese if desired.

MARYLAND CRAB SHELLS

Steps:

• Preheat oven to 350°F.
• Cook pasta in boiling water according to package directions.
• Drain, rinse and cool.
• Meanwhile, melt 1 tablespoon butter in skillet.
• Add pepper and onion and cook until softened, about 3-5 minutes.
• Combine crab, peppers and onions, black pepper, egg, mayonnaise, 1/2 teaspoon Old Bay and 1/2 cup milk.
• Melt 1/2 teaspoon butter in each of two 11"x7"x2" baking dishes.
• Spoon filling into pasta shells and arrange shells in dishes.
• Melt remaining butter over medium-low heat.
• Whisk in flour.
• Gradually whisk in remaining milk.
• Cook until slightly thickened.
• Stir in cheese.
• Drizzle sauce evenly over shells.
• Sprinkle with remaining Old Bay seasoning.
• Bake at 350° for 30 minutes, or until bubbly.
• Cool 10 minutes 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 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.

MARYLAND MINI CRAB SHELLS

Steps:

• In a small bowl, combine mayonnaise, egg, lemon juice, Old Bay seasoning and salt. Mix well.
• Add crabmeat, onions, pimento and celery. Mix lightly.
• Spoon 1 rounded teaspoon of filling into each mini phyllo shell.
• Bake in preheated 350º F oven for 20-25 minutes.
• Serve warm.

PASTA ATHENA

Steps:

• In a large pot, boil salted water and cook the pasta as directed on the box. Meanwhile, heat a LARGE skillet to medium-high heat.
• Add oil and butter. Once melted, add the garlic and shrimp. *If you like a thick cream sauce, sprinkle the shrimp with 2 tsps. flour before adding them to the skillet.
• Cook about one minute, then add the wine and cream. Toss and cook another minute, then add olives and tomatoes. Cook another minute or two.
• Finally, mix in the strained pasta and spinach leaves. Remove from heat once the spinach wilts. Salt and Pepper to taste. (Season carefully, the olives and feta add a lot of salt!).
• Divide onto plates and top with feta cheese.