STUFFED SHELLS WITH CRAB MEAT RECIPES

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CRAB AND SEAFOOD STUFFED SHELLS RECIPE | ALLRECIPES



Crab and Seafood Stuffed Shells Recipe | Allrecipes image

These shells stuffed with a creamy seafood mixture will delight your guests.

Provided by JIMBRADEN1970

Categories     Shrimp Appetizers

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 7

1 (12 ounce) box jumbo pasta shells
1 (6 ounce) can crabmeat, drained
1 (6.5 ounce) can small shrimp, drained
3 teaspoons minced celery
1 tablespoon minced onion
1 cup creamy salad dressing (such as Miracle Whip®)
1 cup shredded Swiss cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta shells, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. well in a colander set in the sink, then rinse with cold water until the pasta is cold. Drain thoroughly.
  • While the pasta is cooking, stir the crabmeat, shrimp, celery, onion, and creamy salad dressing in a mixing bowl. Stir in the shredded Swiss cheese.
  • Stuff each shell with some of the seafood mixture, and place into a serving dish. Keep refrigerated until ready to serve.

Nutrition Facts : Calories 450.3 calories, CarbohydrateContent 48.5 g, CholesterolContent 91.7 mg, FatContent 17.3 g, FiberContent 1.8 g, ProteinContent 22.8 g, SaturatedFatContent 4.8 g, SodiumContent 501.5 mg, SugarContent 7.1 g

CRAB STUFFED FLOUNDER RECIPE - FOOD NETWORK



Crab Stuffed Flounder Recipe - Food Network image

Provided by Food Network

Categories     main-dish

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Yield One 4-inch log

Number Of Ingredients 28

Two 10-ounce flounder fillets
1/2 teaspoon salt
1/2 teaspoons freshly ground black pepper
Uncle Bubba's Crab Cake Mix, recipe follows
1/2 teaspoon paprika
Cooking spray
One 1-inch slice Crab Butter, recipe follows
Fresh parsley, for garnish
1 1/2 tablespoons butter
3 green onions, green tops, thinly sliced
1 clove garlic, minced
1 teaspoon chopped fresh parsley leaves
1 small green pepper, finely chopped
1 egg
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
3 tablespoons heavy cream
1 1/2 tablespoons spicy mustard
1/2 lemon, juiced
2 tablespoons mayonnaise
10 saltine crackers, crumbled medium to fine
1/2 pound lump crabmeat, picked clean of shells
1/2 pound claw crabmeat, picked clean of shells
Salt and freshly ground black pepper
2 ounces claw crabmeat, picked clean of shells
2 sticks unsalted butter, softened
1 tablespoon seafood base
1 green onion, thinly sliced

Steps:

  • Preheat the oven to 350 degrees F.
  • Sprinkle flounder with salt and pepper. Using a fillet knife, carefully open the flounder by cutting along the left and right sides of the seam down the middle of the fish to make pockets. Lay the cut sides back.
  • Stuff the flounder with the Crab Cake Mix, and press the sides down to cover the filling. Sprinkle with paprika.
  • Coat a flameproof baking dish with cooking spray. Place the fish in the dish and bake for 20 minutes. Without removing the dish from the oven, turn the oven to broil and broil for 5 additional minutes. When the fish is done, remove it from the oven. Slice a medallion of Crab Butter and place it on top of the grilled fish. Sprinkle fresh parsley on top for added color.
  • In a medium skillet, melt the butter and saute the onions, garlic, parsley and peppers until soft. Let cool.
  • In a mixing bowl, combine the egg, cayenne pepper, garlic powder, heavy cream, mustard, lemon juice and mayonnaise together. Gently mix in the saltine crackers and crabmeat. Add salt and pepper, if needed. Set aside to stuff in flounder.
  • Fold the crab, butter, seafood base, and onions together in a medium bowl and mix until smooth. Remove from the bowl and shape into a log on a piece of parchment paper. Roll up and place in the freezer. Reserve for flounder.

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