Stuffed Crab Shells Food

CREAMY SEAFOOD-STUFFED SHELLS

Steps:

• Cook pasta according to package directions. , Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside., In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture., Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9-in. baking dish. , In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese., Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly.

CRAB STUFFED SHELLS WITH CREAMY TOMATO SAUCE

Steps:

• Bring a large pot of salted water to a boil.
• While waiting for the water to boil, heat a saucepan with the olive oil over medium heat.
• Cook the onion and garlic until fragrant, about 4 minutes.
• Add the tomatoes, salt, pepper, basil, and oregano, and bring to a boil.
• Reduce the heat and simmer 15 minutes.
• Stir in 1/3 to 1/2 of the heavy cream depending on your preference, then keep warm over low heat.
• Cook the pasta three minutes less than recommended cooking time.
• Drain pasta.
• In a bowl, mix together the ricotta and crabmeat filling ingredients until well mixed.
• Preheat oven to 375 degrees F.
• Pour in some of the sauce to cover the bottom of a 13 x 9 inch oven-proof baking dish.
• Fill the stuffed shells with the crabmeat and ricotta filling, then arrange on top of the sauce in the casserole dish.
• Spoon the remaining sauce to cover, then sprinkle the top with the grated Pecorino or Romano cheese.
• Bake about 20 minutes until bubbly and lightly browned.
• Serve and enjoy!

STUFFED CRABS

Steps:

• In large skillet, melt butter.
• Add onion, green and red bell pepper, celery, and garlic. Saute over medium high heat until onions are transparent.
• Put cooked shrimp into food processor. Pulse until shrimp are coarsely ground.
• Add shrimp and crab meat to onion mixture. Cook for 2 minutes on low heat.
• In separate bowl, combine 1/4 cup bread crumbs with shrimp stock. Combine with shrimp and crab meat mixture.
• Add beaten egg, salt and pepper. Combine well.
• Stuff into crab shells. Top each stuffed shell with remaining bread crumbs.
• Top each crab with a pat of butter.
• Bake at 350 degrees for about 15-20 minutes, or until heated through.
• Bon Appetite! :).

SEAFOOD & CREAM CHEESE STUFFED SHELLS

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Cool to room temperature., In a large bowl, combine the cream cheese, mayonnaise, sugar, lemon juice, salt, pepper and cayenne. Gently stir in the crab, shrimp and onions. Stuff shells, about 2 tablespoons in each. Cover and refrigerate for at least 1 hour.

STUFFED SOFT-SHELL CRAB

Steps:

• To clean crabs, remove spongy substance (gills) the lies under the tapering points on either side of back shell. Place crabs on back, and remove the small piece at lower part of shell that terminates in a point (apron). Wash crabs thoroughly;drain well.
• Remove any cartilage or shell from crabmeat. Combine crabmeat and next 7 ingredients, mix well. Stuff crabmeat mixture evenly into cavity of each crab, dredge crabs in flour. Fry crabs in deep hot oil (375F) for 1 to 2 minutes. Drain on paper towels. Serve right away.

CRAB STUFFED SHELLS WITH ORANGE-SCENTED TOMATO SAUCE

Steps:

• Arrange a rack in the middle of the oven and preheat to 375°F. Lightly grease a 9-by-13-inch or another shallow 3-quart baking dish.
• To make the sauce: Heat the olive oil in a large, heavy frying pan or medium saucepan (with a lid) over medium heat. When hot, add the onion and carrot and cook, stirring, until the vegetables are slightly softened, 3 to 4 minutes. Add the basil, garlic, ¼ teaspoon salt, and the red pepper flakes and cook, stirring, for 2 minutes more. Stir in the tomatoes, chicken broth, orange zest, and sugar.
• Bring the mixture to a simmer, reduce the heat, and cover. Simmer until the vegetables are tender, about 20 minutes. Season the sauce with more salt and even an additional pinch of sugar if needed. Puree the sauce in a food processor, blender, or food mill, and return to the pan. You should have about 3 to 3 ½ cups. The sauce can be prepared 2 days ahead; cool, cover, and refrigerate. Reheat over medium heat.
• To cook the pasta shells: Bring a large pot of water to a boil, generously salt and add the pasta shells. Cook until tender, 15 to 20 minutes-these shells often take longer than the package directions suggest. Drain in a colander, and arrange them on a plate or small tray lined with a clean kitchen towel or paper towel to dry.
• To make the filling: In a medium frying pan over medium heat, melt the butter until hot. Add the green onions and celery and cook, stirring, until just tender, 4 to 5 minutes. Add the bread crumbs and stir for 1 minute more to moisten. Remove the frying pan from the heat and stir in half the basil, orange zest, lemon zest, and lemon juice. Mix well and gently mix in the crabmeat (after picking through for shells) ½ teaspoon salt, and the eggs. Fill the shells generously with the crab mixture. The shells can be prepared up to this point 6 hours ahead; cover and refrigerate.
• To assemble and bake: Ladle half of the sauce on the bottom of the prepared baking dish. Place the shells in the dish. Nap the center of each pasta shell with some of the remaining sauce.
• Bake, uncovered, until the shells are hot, 30 to 35 minutes, or longer if they have been refrigerated. Remove from the oven and sprinkle with the remaining basil before serving. Nap a bit of the extra sauce onto each plate and place several stuffed shells on top. Save any additional sauce to remoisten any leftover shells when reheating them.

STUFFED CRAB

Steps:

• Preheat oven to 400 degrees.
• Melt butter in a large skillet over medium heat.
• Add onion and cook until soft.
• Remove from heat and add egg,crab,half and half,parsley, garlic, salt, pepper,pepper sauce,and half the breadcrumbs.
• Return to heat and cook about 5 minutes.
• Remove from heat and stir in Sherry;adjust seasoning, if needed.
• Stuff into 4 crab shells (or divide among 4 ramekins).
• Sprinkle with remaining breadcrumbs and lemon juice; top each with a pat of butter.
• Bake until tops are golden brown, 5 to 12 minutes.
• Serve hot or cold.

CRAB STUFFED SHELLS

Steps:

• Preheat oven to 375ºF.
• Cook pasta shells according to the package directions.
• Drain and rinse with cool water.
• Sauce: In a large skillet, heat the oil over medium-high heat.
• Add the garlic and sauté for 1 minute.
• Stir in the tomatoes, red pepper, and oregano and lower heat to medium-low.
• Cover the pan and simmer the mixture 15 min.
• Stir in the salt.
• Combine crab, ricotta cheese, egg, 1/4 cup of the Parmesan cheese, parsley, and black pepper.
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• Stuff each pasta shell with some of the ricotta mixture.
• Lay the stuffed shells in a baking dish Add tomato sauce.
• Sprinkle the remaining Parmesan cheese over the sauce.
• Bake 20 min or so until sauce is bubbly.

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.

RACH'S CRAB-STUFFED SHELLS WITH CREAMY VODKA SAUCE

Steps:

• Bring a large pot of water to boil and season it with salt
• Add pasta and under cook the pasta 3 minutes less than directions
• Drain, arrange cut-side up on parchment-lined tray
• For the vodka sauce, in large pot over medium heat, combine EVOO, 2 turns of the pan, and butter
• When butter melts, stir in the garlic and red pepper and stir 2 minutes, add vodka and reduce by half, add tomatoes, passata, salt, sugar, and basil, and simmer 20 minutes, then add cream and reduce heat to low
• Preheat oven to 400˚F
• For the crab filling, place a skillet over medium heat with EVOO and butter
• When butter melts, add shallots and garlic, season with salt, add thyme and lemon zest, and stir 2 to 3 minutes
• Add dry vermouth or vodka and let it almost evaporate, add crab, combine, add hot sauce and lemon juice and cool
• Combine with ricotta, egg, half the Parm cheese and chopped parsley and celery leaves
• Pour a couple of cups of sauce into a baking dish and fill shells, arrange open-side up and pour additional sauce over, making a stripe across each row of the shells
• I angle the shells in to fill pan tightly
• Top with some shredded mozzarella and remaining Parm
• Leave enough of the shells peeking out so you can see that these are crab-stuffed shells
• Cover shells with foil and bake 30 minutes, uncover and bake until cheese is brown and bubbly, 12 to 15 minutes more
• Garnish with fresh basil

SEAFOOD-STUFFED SHELLS RECIPE

Steps:

• Preheat oven to 325°F (160°C) and set rack to middle position. In a large pot of salted boiling water, cook shells according to package instructions for baked shells. (Many packages of jumbo shells will give a specific boiling time for dishes that are to be subsequently baked; if yours does not, cook shells for 3 minutes less than the package's recommended cooking time.) Using a spider, slotted spoon, or mesh strainer, carefully transfer shells to a large bowl of cold water until cooled slightly, then drain. (Reserve pasta-cooking water for next step.) Drizzle shells very lightly with oil and toss to coat. Set aside.
• Fill a large bowl with ice water. Poach shrimp in same pot of pasta water until just barely cooked through, 1 to 2 minutes. Drain, chill in ice bath, then drain again. Chop shrimp into small pieces.
• In a mixing bowl, combine crabmeat with shrimp, scallops, Dijon, mayo, Old Bay, shallot, and parsley. Mix well and season with salt and pepper.
• In a small saucepan, melt 1 1/2 tablespoons (20g) butter over medium-high heat (do not allow it to brown). Add flour and whisk to form a paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add milk in a thin, steady stream, or in increments of a couple of tablespoons at a time, whisking thoroughly and getting into all corners of pan to maintain a homogeneous texture. The sauce will initially be very thick, then get very thin once all the milk is added. Add bay leaf.
• Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. Reduce heat to low and cook, stirring, until sauce is thick enough to lightly coat the back of a wooden spoon, about 3 minutes. Season with salt and pepper. Discard bay leaf.
• Spoon remaining 1 cup (240ml) béchamel sauce on top of shells. Melt remaining 2 tablespoons (30g) butter and toss with bread crumbs in a small bowl; season with salt. Sprinkle bread crumbs all over shells.

STUFFED CRAB

Steps:

• In a skillet over low heat melt the butter, add the onion, yellow pepper, fennel, and garlic.
• Season with salt and pepper. Cook slowly for about 6 minutes until all are tender, transfer mixture to a bowl, add bread crumbs, and allow to cool.
• Preheat oven to 375 degrees F.
• When cooled add crab meat, mayonnaise, lemon zest, lemon juice, tarragon, parsley, scallions, and season with salt and pepper, to taste. Mix the ingredients well and stuff the shells. Bake for 25 minutes until warmed through.
• Note: the crabs should be poached in a court boullion made with 2 quarts water, 1 chopped carrot, 1 chopped yellow onion, and 1 chopped celery stalk boiled with 1/2 teaspoon each black peppercorns and coriander seeds. Bring the mixture to a boil and after 10 minutes, add 1 lemon, thinly sliced. Let boil for 10 more minutes, salt the water, and poach the crabs.