Recipe

Crab Stuffed Pasta Shells Recipe

Add Step-by-Step Photos	Barbiemensher / All my dishes 10 months ago Although this dish is pricey to make, for loved ones or special occasions it's well worth it. Serves 4 as a sit-down entrée or up to 12 as a hot hors d'oeuvre. Prep:25m Cook:10m Servings:4	Barbiemensh
	expensive fancy decadent crab elegant

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Fans

brianna

mjcmcook

sillysmo

donman

Ingredients

Filling:

13 pasta shells (should hold 1 heaping tbsp of filling each)

3 meaty king crab legs - thawed, shelled and chopped in med pieces

6 small button or cremini mushrooms - washed and thinly sliced

1 French shallot - finely minced

1 clove garlic - peeled and finely minced

1 Tbsp Italian parsley - finely chopped

1/2 cup mascarpone cheese

1/4 cup Parmesan -finely grated

1 Tbsp butter

1 tsp fresh thyme - finely chopped

White pepper - several grinds (to your taste)

2-3 Tbsp additional Parmesan for sprinkling once stuffed

Sauce:

1 Tbsp butter

1 French shallot - finely minced

1 garlic clove - crushed

1 tsp Dijon mustard

2-3 Tbsp Pernod or licorice/anise flavoured liquor

1 cup heavy cream (35%)

1 cup chicken broth or stock

2 thyme sprigs

Several gratings of fresh nutmeg

Directions

Most packages of frozen crabs legs are pre-cooked. If not cooked, boil for 4-6 minutes in salted water, cool, de-shell and coarsely chop.

Boil water with good amount of salt and par-cook the pasta. (there is an extra shell in the recipe so that you can test it for doneness). Make sure the shells are al dente as they will continue to cook in the oven during baking. Drain the pasta and set aside.

Preheat your oven to 425 degrees.

While the pasta is boiling make the filling: heat the butter in a small frying pan and sauté the shallot for 30 seconds. Add the garlic, thyme, salt, pepper and mushrooms and sauté until mushrooms are softened and start to release their liquid. Remove from heat and let cool slightly. Combine the crab meat , mascarpone, 1/4 cup Parmesan, parsley and mushroom mixture. Taste for seasoning and adjust if needed. Stuff each of the pasta shells, place on foil lined baking pan sprayed with non-stick spray, sprinkle with the remaining Parmesan and bake for 10 minutes or until the cheese is golden.

Meanwhile, prepare the sauce: sauté the shallot and garlic in butter. Add the thyme and Dijon to the pan and cook for 30 seconds. Add the liquor and let simmer 30 seconds. Add cream and stock, salt and pepper. Reduce by half or until thickened to your liking.

Presentation: fill a Chinese spoon with sauce, place the pasta shell in the centre and top with a whole parsley leaf. If this is an entrée, spoon sauce in the centre of a small appetizer plate, arrange 3 pasta shells in the centre and lay parsley stems with leaves along one edge of the plate.

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Comments

donman 10 months ago said:
Sounds like it is to die for :)

krumkake 10 months ago said:
That sounds absolutely devine! You gotta splurge once in awhile, and this sounds like the perfect way...love the marscapone with the Parmesand, and the sauce sounds incredible. Thank you for sharing this!

brianna 9 months, 4 weeks ago said:
This is definately my kind of recipe. Sounds wonderful & I'll certainly be trying it. 5 forks from me.

mjcmcook 9 months, 3 weeks ago said:
~Hello~
"5"FORK!!!!!
'Pastalicious/Seafoodlicious !!!
SOOOOOOOOOOOOOOOOOOOOOOOOOOO Fine~
~*~mj~*~

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