Crabby Eggshells With Cheesy Custard Sauce
From cuzpat 13 years agoIngredients
- 8 whole eggs, soft scrambled (may be done ahead of time) shopping list
- 2/3 cup cooked bacon crumbles shopping list
- 8 scallions, finely chopped (both white and green parts) shopping list
- 2/3cup red bell pepper, finely diced shopping list
- 8 ounces lump crab meat, well-drained shopping list
- 8 ounces shredded gruyere cheese shopping list
- 6 ounces cream cheese (chilled and cut into ¼-inch cubes) shopping list
- ½ cup fat free half ‘n half shopping list
- 3 whole eggs shopping list
- 2 tablespoons horseradish mustard shopping list
- 20 jumbo pasta shells, cooked according to package directions shopping list
How to make it
- In a large bowl, combine the scrambled eggs, bacon, scallions, red bell pepper, crab meat, and cheeses. Whisk together fat free half ‘n half, 3 eggs and mustard. Stir into crab mixture. Fill each shell with a heaping ¼ cup of filling. Place in a greased baking dish. Cover tightly with foil and bake at 350°F for 20 minutes. While baking, prepare Cheesy Custard Sauce. Remove foil and spoon sauce over the shells. Return to the 350°F oven for an additional 10 minutes, uncovered. Let rest 5 minutes. Garnish as desired with sauce, scallions, bell peppers, bacon bits or other garnish. Serves 8-10.
- Cheesy Custard Sauce: In a small saucepan over medium heat, whisk together 1½ cups fat free half ‘n half and 6 egg yolks. Cook, stirring constantly until mixture thickens slightly. Remove from heat and add 4 oz gruyere cheese, 3 oz cream cheese, 1 tablespoon horseradish mustard, ¼ cup thin sliced scallions (greens only), and ¼ cup finely chopped red bell pepper. Stir until cheeses are melted.
People Who Like This Dish 4
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