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Stuffed Shells: Crab Stuffed Pasta Shells

Source of Recipe

Carry Out Cuisine


List of Ingredients

1 1/2 pounds crab meat
24 ounces cream cheese
3/4 cup grated Parmesan cheese
1 teaspoon minced garlic
1/4 cup chopped shallots
fresh ground pepper to taste
1/3 cup chopped fresh tarragon (1 tbl. dry)
1/2 tablespoon red pepper flakes
8 ounces large pasta shells
2 tomatoes, peeled, seeded, chopped
4 cups heavy cream
2 teaspoons minced garlic
2 tablespoons chopped shallots
parmesan for garnish


Recipe

Blend the first 8 ingredients and adjust the seasonings. Cook the pasta shells according to the instructions on the package. Prepare the cream sauce by combining the last four ingredients in a saucepan and heating until the mixture is reduced by half. Pour the reduced cream sauce into a shallow baking dish that will hold the shells in one layer. Stuff the shells with the crab meat mixture, arrange them on top of the sauce, and bake, covered, at 400ºF, for 15 to 20 minutes. Remove from the oven and top with the chopped tomato and parmesan cheese. Yield: 8 - 10 servings. These may be frozen.