Crab Stuffed Shells With Peas And Leeks Recipes

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CRAB-STUFFED SHELLS WITH PEAS AND LEEKS



Crab-Stuffed Shells with Peas and Leeks image

These shellsare sophisticated enough for any occasion. ServeParmesan cheese on the side.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 14

9 tablespoons unsalted butter
2 leeks, white and pale-green parts only, halved lengthwise, cut into 1/4-inch half-moons, washed well, and drained
1 cup fresh or frozen peas
Coarse salt and freshly ground pepper
8 ounces lump crabmeat, picked over and rinsed
6 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
Juice of 1 lemon
1 pound jumbo pasta shells
1/2 cup breadcrumbs, preferably homemade
6 garlic cloves, minced
1/4 cup fresh flat-leaf parsley leaves
1 tablespoon extra-virgin olive oil

Steps:

  • Melt 3 tablespoons butter in a medium skillet over medium heat. Add leeks, and cook until soft, about 5 minutes. Add peas; cook until bright green, about 3 minutes more. Transfer mixture to a bowl, and season with salt and pepper. Stir in the crab-meat; cover with plastic wrap, and refrigerate until ready to assemble.
  • Melt remaining 6 tablespoons butter in a large saucepan over medium heat. When bubbling, add flour. Cook, whisking constantly, 1 minute. While whisking, slowly pour in milk. Continue cooking, whisking constantly, until mixture bubbles and thickens. Remove from heat; stir in cream and lemon juice, and season with salt and pepper.
  • Preheat oven to 375 degrees. Bring a large pot of water to a boil. Add salt and pasta shells; cook 2 to 3 minutes less than package instructions. Drain.
  • Meanwhile, in a small bowl, stir together breadcrumbs, garlic, parsley, and oil; set aside. Stir 1 cup cream sauce into reserved crab mixture. Pour another cup cream sauce into the bottom of a 9-by-13-inch baking dish.
  • Fill each pasta shell with a heaping tablespoon of crab mixture; arrange in baking dish. Spoon remaining sauce over shells, and sprinkle with remaining breadcrumb mixture. Transfer to oven; bake until mixture is bubbling and the top is golden brown, about 30 minutes. Let cool 5 minutes before serving.

CRAB-STUFFED MANICOTTI



Crab-Stuffed Manicotti image

Manicotti shells stuffed with crab meat and covered with Alfredo sauce make a great meal for family or company.

Provided by Brandee

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 55m

Yield 4

Number Of Ingredients 12

8 manicotti shells
1 ½ cups ricotta cheese
1 (6 ounce) can lump crabmeat
2 tablespoons minced fresh parsley
1 tablespoon grated onion
1 (16 ounce) jar Alfredo pasta sauce
½ cup chicken broth
1 teaspoon white sugar
½ teaspoon dried basil
½ teaspoon dried marjoram
⅛ teaspoon garlic powder
⅛ teaspoon dried thyme

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add manicotti shells and cook for 8 to 10 minutes, until tender but not mushy. Drain.
  • In a medium bowl, stir together the ricotta cheese, crab, parsley and onion. Spoon into the manicotti shells. Place in a buttered 11x7 inch baking dish.
  • In a saucepan, stir together the Alfredo sauce and chicken broth. Season with sugar, basil, marjoram, garlic powder and thyme. Heat until warm over medium heat. Pour over the shells in the baking dish.
  • Bake uncovered for 30 minutes in the preheated oven. Let stand for about 5 minutes before serving.

Nutrition Facts : Calories 617.8 calories, Carbohydrate 35.9 g, Cholesterol 110.4 mg, Fat 41.1 g, Fiber 1.3 g, Protein 28.6 g, SaturatedFat 17.3 g, Sodium 1494.6 mg, Sugar 6.4 g

CREAMY SEAFOOD-STUFFED SHELLS



Creamy Seafood-Stuffed Shells image

Inspired by my love of lasagna, pasta shells and seafood, I created this recipe that's easy to make but special enough to serve company. I serve it with garlic bread and a salad. -Katie P. Sloan, Charlotte, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 15

24 uncooked jumbo pasta shells
1 tablespoon finely chopped green pepper
1 tablespoon chopped red onion
1 teaspoon plus 1/4 cup butter, divided
2 cans (6 ounces each) lump crabmeat, drained
1 package (5 ounces) frozen cooked salad shrimp, thawed
1 large egg, lightly beaten
1/2 cup shredded part-skim mozzarella cheese
1/4 cup mayonnaise
2 tablespoons plus 4 cups 2% milk, divided
1-1/2 teaspoons seafood seasoning, divided
1/4 teaspoon pepper
1/4 cup all-purpose flour
1/4 teaspoon coarsely ground pepper
1-1/2 cups grated Parmesan cheese

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.

Nutrition Facts : Calories 448 calories, Fat 23g fat (11g saturated fat), Cholesterol 148mg cholesterol, Sodium 710mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 1g fiber), Protein 29g protein.

CRAB STUFFED SHELLS



Crab Stuffed Shells image

This is a great recipe for seafood lovers. If two cups of crab meat is over your budget you can use 1 c. of crab and 1 cup of shredded sealegs... but why not splurge!! =)

Provided by Aroostook

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

1 (12 ounce) package jumbo pasta shells
1 tablespoon olive oil
2 cloves garlic, finely chopped
1 (15 ounce) can plum tomatoes, in juice,chopped
1/8 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon salt, to taste
2 cups cooked crabmeat
2 cups ricotta cheese
1/2 cup grated parmesan cheese
1 egg, lightly beaten
1 tablespoon chopped parsley or 1 teaspoon dried parsley
1/4 teaspoon fresh ground black pepper

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.
  • l.
  • 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.

CRAB STUFFED SNOW PEAS



Crab Stuffed Snow Peas image

Make and share this Crab Stuffed Snow Peas recipe from Food.com.

Provided by Kim127

Categories     Crab

Time 1h10m

Yield 30 serving(s)

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
1 tablespoon lemon juice
6 ounces crabmeat (picked over thoroughly)
2 tablespoons finely chopped onions
salt and pepper
8 ounces snow peas, stems and strings removed (about 60 pods)
1 red pepper, seeded and cut into slivers (about the size of a matchstick)

Steps:

  • In a bowl, beat cream cheese with the lemon juice until smooth.
  • Add crabmeat and onion and mix well.
  • Season to taste with salt and pepper.
  • Cover and refrigerate for at least an hour (until mixture is firm; its easier to handle this way).
  • Bring a large pot of water to a boil and blanch the pea pods (about 45 seconds).
  • Remove the peas and immerse in a large bowl of cold water to stop the cooking process.
  • Drain on a paper towel and pat dry.
  • With the point of a sharp knife, split open the curved seam of each of the peas.
  • Using a small spoon or cocktail fork, fill each pea with about 1 1/2 teaspoons of the crab mixture.
  • Arrange on a platter and garnish with the red pepper slices.

CRAB-STUFFED SNOW PEAS



Crab-Stuffed Snow Peas image

"These crunchy appetizers have a wonderful crabmeat flavor and make an attractive addition to your nibble tray. Plus, they're simple to prepare. -Agnes Ward, Stratford,Ontario

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 16 appetizers.

Number Of Ingredients 7

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
2 tablespoons mayonnaise
1 tablespoon chili sauce or seafood cocktail sauce
1/8 teaspoon salt
3 drops hot pepper sauce
Dash pepper
16 fresh snow peas

Steps:

  • In small bowl, combine the crab, mayonnaise, chili sauce, salt, pepper sauce and pepper. , Place snow peas in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 30 seconds for until softened. Drain and immediately place snow peas in ice water. Drain and pat dry. , With a sharp knife, split pea pods along the curved edges. Spoon 1 tablespoon of crab mixture into each. Refrigerate until serving.

Nutrition Facts : Calories 25 calories, Fat 2g fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 78mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

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