posted by marleah 12-12-99 7:57 PM
Crab Stuffed Pasta Shells
This rich dish tastes like something you would get in a restaurant. It's another way to feed a lot of people with a little crab. It is from a great book by Phyllis Meras, Carry Out Cuisine
1 1/2 lb. crab meat
24 oz. cream cheese
3/4 cup grated Parmesan
1 tsp. minced garlic
1/4 cup chopped shallots
Fresh ground pepper to taste
1/3 cup chopped fresh tarragon or 1 Tbsp. dried
1/2 tsp. red pepper flakes
8 oz. large pasta shells
2 tomatoes, peeled, seeded, and chopped
Grated Parmesan to garnish
4 cups heavy cream
2 tsp. minced garlic
2 Tbsp. chopped shallots
Salt and pepper to taste
Preheat oven to 400° F.
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 400 degrees, 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.
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