Seafood & cream cheese stuffed shells
Taste of Home magazine Aug/Sept 2010 page 31
Prep time 50 min + chilling time
Makes 3 doz
1 pkg (12 oz) jumbo pasta shells
2 pkgs (8 oz each) cream cheese softened
1/3 cup mayonnaise (I used Miracle whip)
2 tsp sugar (I used Splenda)
1 ½ tsp lemon juice
1/8 tsp salt
1/8 tsp coarse ground pepper
1/8 tsp cayenne pepper
3 cans (6oz each) crab meat, drain
½ lb frozen cooked salad shrimp, thawed
12 green onions, chopped
Cook pasta following directions. Drain and cool to room temp. You also want to make sure they are dry – trust me.
Mix everything but the crabmeat, shrimp and green onions. Make sure everything is mixed well then gently add in crab, shrimp and onions. Stuff the shells with about 2 Tbsp of stuffing. Refrigerate for at least 1 hour.
Results and tweeks: This stuff was great and I am not a fish eater!!! Stuffing the shells was bothersome as they were slippery!!! This mix would also be great for just plain serving with crackers and not bothering with the shells. Greg liked the shells. Don’t be afraid of the Cayenne its not noticeable just adds a small bit of zing. I also did not use cans of crab meat I found a 18 oz bag at the store and used that. I do recommend chopping the crab and shrimp up before adding the large lumps were a slight pain.