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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
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.