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Maryland Crab Shells

Serve these Jumbo Pasta Shells stuffed with crab, green pepper and red onion as part of your main meal or as unusual appetizers.


24-30 Jumbo pasta shells

12 oz. crab meat

1 tbsp. of green pepper, finely chopped

1 tbsp. of red onion, finely chopped

3 tbsp. margarine, divided

1/2 tsp. pepper

1 tsp. Old Bay Seasoning

1 egg, beaten

2 cups skim milk, divided

1/2 cup low-fat mayonnaise

2 tbsp. flour

1/2 cup grated Parmesan cheese

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1. Preheat oven to 350 degrees F. Cook pasta according to package directions. While pasta is cooking, sauté green pepper and onion in 1 tsp. melted margarine until tender.

2. Combine the crab meat, spices, egg, 2 tbsp. milk, vegetables, and mayonnaise. Spoon mixture into shells. Spray the bottom of a 9 x 13 casserole dish with cooking spray, place stuffed shells in dish in a single layer.

3. Melt 2 tbsp. of margarine in saucepan. Over low flame, stir in flour with a wire whisk and gradually add 1-1/2 cups of milk. When sauce is smooth, stir in Parmesan cheese. Drizzle sauce over shells. Sprinkle top with Old Bay seasoning. Bake for 30 minutes or until bubbling.

Serves 6-8

From: National Pasta Association

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Hint: If you plan to serve as an appetizer place the stuff shells on a serving platter before spooning the cheese sauce over them. Sprinke a little paprika over shells and place flat parsley around the edges.

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Content copyright © 2013 by Vanette (Vannie) Ryanes. All rights reserved.
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