Seafood & Cream Cheese Stuffed Shells

By Tricia33

*Notes from other cooks*
It was very easy to make. 12oz of pasta shells are a bit to many, next time I will use 1/2 a package. I added a little garlic salt to taste. This is a recipe that could be used without the shells, spread on crackers, or as a dip. I also only used 6 green onions and that was plenty.
*Love this rich appitizer. Instead of the shells you could spread on veggies, crackers, etc. I use immitation crab which worked well.
*Great Recipe. Easy to make and feeds many. I added some old bay seasoning to give it a little pep.

Ingredients

• 1 package (12 ounces) jumbo pasta shells
• 2 packages (8 ounces each) cream cheese, softened
• 1/3 cup mayonnaise
• 2 teaspoons sugar
• 1-1/2 teaspoons lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon coarsely ground pepper
• 1/8 teaspoon cayenne pepper
• 3 cans (6 ounces each) lump crabmeat, drained
• 1/2 pound frozen cooked salad shrimp, thawed
• 12 green onions, finely chopped

Details

Servings 36

Preparation

Step 1

Cook pasta according to package directions; drain and rinse in cold water. Cool to room temperature.

In a large bowl, combine the cream cheese, mayonnaise, sugar, lemon juice, salt, pepper and cayenne. Gently stir in the crab, shrimp and onions. Stuff shells, about 2 tablespoons in each. Cover and refrigerate for at least 1 hour.