Crab and Cream Cheese Stuffed Shell Appetizers

(Pacific Northwest)

This Crab and Cream Cheese Stuffed Shells recipe makes for an easy to do and excellent appetizer for any special occasion...


  • 1 Package-Jumbo Pasta Shells

  • 2-8 oz. Package-Cream Cheese-softened

  • 1/3 Cup-Mayo

  • 2 Teaspoons-Sugar

  • 1 1/2 Teaspoons-Lemon Juice

  • 1/8 Teaspoon-Salt

  • 1/8 Teaspoon-Coarsely Ground Black Pepper

  • 1/8 Teaspoon-Cayenne Pepper

  • 3 Cans-Lump Crab Meat, drained, or 1 pound-Fresh Crab Meat

  • 12-Finely Chopped-Green Onions


Cook the pasta shells according to the package, drain, and rinse in cold water. Let them cool down to room temperature.

In a large bowl, combine the cream cheese, mayo, sugar, lemon juice, salt, and peppers. Gently stir in the crab meat and onions. Stuff the shells with about 2 tablespoons of the crab mixture in each. Cover and refrigerate for at least 1 hour.

Makes about 3 dozen Crab and Cream Cheese Stuffed Shell Appetizers.

These are best served cold, but you can easily place them on a baking sheet that has been sprayed with cooking spray and bake them at about 275 degrees for 10-15 mintues till warm, too. You don't want to over-bake them, though, so do keep an eye on them and don't heat the oven over 275. You just barely want to warm the shells with the mixture.

Check out more Crab Meat Recipes, here!

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