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Maryland Crab Shells

Guest Author - Vanette (Vannie) Ryanes

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

____________________

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

_____

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 © 2014 by Vanette (Vannie) Ryanes. All rights reserved.
This content was written by Vanette (Vannie) Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.

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