Email to       

Recipe Categories: bobo3039's HOME PAGEAPPETIZERS BBQ BEVERAGES BlueCheeseDressings BREAD BREAKFAST BurgerVariations CAKESandPIES CANDY Canning CASSEROLES Chili Condiments COOKIES Copycat CROCKPOT DESSERTS Dips EGGS ETHNIC FISHandSEAFOOD FRUIT GardenProjects GiftsinaJar MakeYourOwn MARINADES MEATS PASTA PIZZA Potatoes POULTRY Quiche RecipeLinks RICE SALADandDRESSING SaladDressings SALSAS SANDWICHES SAUCES Sausage Smoker SNACKS SOUPSandSTEWS SpiceMixes Thanksgiving VEGETABLES VEGETARIAN Wings

Crab Shells Alfredo




Source of Recipe


newtimes


List of Ingredients




Crab Shells
4 tablespoons butter
1/4 cup all-purpose flour
1 cup heavy cream
1 cup whole milk
11/2 tablespoons Dijon-style mustard
1 tablespoon dry white wine
1/4 teaspoon Tabasco sauce
1/2 teaspoon coarsely ground pepper
1 pound seafood chunks, diced small
Paprika
40 whole pasta shells
Chicken stock


Recipe



Prepare shells according to package directions. Drain and rinse thoroughly with cold water. Reserve in colander.

Over very low heat, melt butter in medium saucepan. Stir in flour with wire whisk. Cook and stir for 5 minutes over medium-low heat. Add milk and cream, bring heat to medium-high. Cook and stir until thickened, 3 to 4 minutes.

Remove sauce from heat and whisk in mustard, wine, Tabasco sauce and pepper. Return sauce to stove over low heat. Cook and stir 3-4 minutes. Fold in prepared crabmeat. Cover and remove from stove. Preheat oven to 375 degrees.

Spoon 1 to 11/2 tablespoons of crab mixture into each shell. Arrange, open side facing up, in a 9-by-11-inch (or larger) baking dish. Once the shells are prepared, pour enough chicken stock into the baking dish to cover a depth of about 1/8 inch around the shells. Dust shells liberally with paprika. Cover the baking dish with aluminum foil.

Bake shells, covered, for 30 minutes. Allow to cool slightly before serving with Alfredo sauce (see below).

Alfredo Sauce
1/2 cup butter
1/2 cup all-purpose flour plus 1 tablespoon all-purpose flour
1 cup heavy cream
3 cups whole milk
1 cup Romano cheese, grated
1 cup Parmesan cheese, grated
21/2 tablespoons dried parsley
1/2 teaspoon kosher salt
1 teaspoon granulated garlic
Make roux by melting butter in medium saucepan over low heat. Whisk in flour. Cook and stir for 3 to 5 minutes over very low heat. Add milk and heavy cream to roux. Increase heat to medium-high. Cook, stirring constantly with a wire whisk, until a creamy sauce forms. Remove from heat and add cheeses, salt, garlic and parsley.

Return mixture to low heat. Cook and stir for 5 to 10 minutes or until cheeses are fully incorporated and sauce is smooth and creamy.

May be used immediately or refrigerated for up to 1 week.

To serve:
Ladle 1 to 2 ounces of Alfredo sauce onto a dinner plate. Arrange four shells in a circular pattern on the plate. Ladle or drizzle another 1 to 2 ounces of sauce over the shells.

Garnish the shells with a sprig of fresh parsley and a curl of Asiago cheese.