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 Creamy
Crab Stuffed Shells
Serves 6-8
24-30 Jumbo Shells
12 oz. crab meat
1 tbsp. of green pepper, finely chopped
1 tbsp. of red onion, finely chopped
3 tbsp. margarine, divided
1/2 tsp. pepper
1 tsp. Old Bay Seasoning
1 egg, beaten
2 cups skim milk, divided
1/2 cup low-fat mayonnaise
2 tbsp. flour
1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees F. Cook pasta according to
package directions. While pasta is cooking, sauté green
pepper and onion in 1 tsp. melted margarine until tender.
Combine the crab meat, spices, egg, 2 tbsp. milk,
vegetables, and mayonnaise. Spoon mixture into shells.
Spray the bottom of a 9 x 13 casserole dish with cooking
spray, place stuffed shells in dish in a single layer.
Melt 2 tbsp. of margarine in saucepan. Over low flame,
stir in flour with a wire whisk and gradually add 1-1/2
cups of milk. When sauce is smooth, stir in Parmesan
cheese. Drizzle sauce over shells. Sprinkle top with Old
Bay seasoning. Bake for 30 minutes or until bubbling.
Thank you to the National Pasta Association.
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