Mills River Crab Filled Shells

By Tufgrlz

FAVORITE!

Ingredients

• Stuffing:
• 1 8 oz pkg cream cheese
• 1/3 cup sour cream
• 1 T chopped green pepper
• 1 tsp Worcestershire sauce
• 3 T butter
• 1/3 cup grated sharp cheese
• 2 T chopped onion
• 1/2 lb crabmeat
• 1 box, jumbo pasta shells, cooked, rinsed and drained
• Sauce:
• 4 T butter
• 1/3 cup flour
• 1 cup chicken broth
• 2 cups milk
• 1/2 lb crabmeat
• S&P, to taste
• crab seasoning, to tase
• Topping:
• 1/2 - 3/4 cup grated sharp cheese
• paprika
• fresh parsley, chopped

Details

Servings 4

Preparation

Step 1

Mix first eight ingredients together and stuff approximately 15-20 shells. Place shells in buttereed baking dish.

Melt 4 T butter in saucepan. Blend in flour and slowly stir in chicken broth. Add 1 cup milk and cook on medium heat, stirring until thick. Slowly add remaining crabmeat, remaining cup of milk and seasonings. Simmer gently for a few minutes. Pour over pasta shells. Top shells with 1/2 to 3/4 cup grated cheese. Sprinkle with paprika.

Bake at 325 degrees approximately 25 minutes until cheese melts and sauce is thick and bubbly. Garnish with parsley before serving.