Crab and Cream Cheese Stuffed Shell Appetizers
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.
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