Crab Stuffed Shells

Ingredients

In this North American adaptation of Casquinhas de Siri, the traditional Brazilian dish, we substitute the crab meat for the siri meat commonly used in Brazil. The flavors are enhanced with a blend of herbs and spices commonly found in North American cuisine, and the dish is finished with a lemon butter sauce for a tangy twist. We alse have the original recipe for Casquinhas de siri, so you can check it out.

• 12 large pasta shells 12 large pasta shells
• 1 pound (450g) crab meat, cooked and shredded 1 pound (450g) crab meat, cooked and shredded
• 8 ounces (225g) cream cheese, softened 8 ounces (225g) cream cheese, softened
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 1/4 cup (60ml) mayonnaise 1/4 cup (60ml) mayonnaise
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh dill
• 1 teaspoon Old Bay seasoning 1 teaspoon Old Bay seasoning
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder 1/2 teaspoon onion powder
• Salt and pepper to taste Salt and pepper to taste
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 10g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 26g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C).
2. 2.
   Cook the pasta shells according to package instructions until al dente. Drain and set aside.
3. 3.
   In a large mixing bowl, combine the crab meat, cream cheese, Parmesan cheese, mayonnaise, parsley, dill, Old Bay seasoning, garlic powder, onion powder, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Stuff each cooked pasta shell with a generous amount of the crab mixture, ensuring they are well-filled but not overflowing.
5. 5.
   Place the stuffed shells in a baking dish and bake for 20-25 minutes, or until the filling is heated through and the tops are golden brown.
6. 6.
   While the shells are baking, prepare the lemon butter sauce by melting 2 tablespoons of butter in a small saucepan. Squeeze in the juice of one lemon and stir well.
7. 7.
   Once the shells are done, remove them from the oven and drizzle the lemon butter sauce over the top.
8. 8.
   Serve the Crab Stuffed Shells hot, garnished with fresh parsley and lemon wedges on the side.

Treat your ingredients with care...

• Crab meat — Ensure the crab meat is cooked and shredded before incorporating it into the filling. Remove any shells or cartilage for a smooth texture.
• Cream cheese — Soften the cream cheese at room temperature before mixing it with the other ingredients. This will make it easier to blend and result in a creamy filling.

Tips & Tricks

• For added flavor, sprinkle some extra Parmesan cheese on top of the stuffed shells before baking.
• If you prefer a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the filling mixture.
• Serve the Crab Stuffed Shells with a side of garlic bread or a fresh green salad for a complete meal.
• If fresh crab meat is not available, you can use canned crab meat as a substitute.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Crab Stuffed Shells as a main course, accompanied by a side of lemon wedges for squeezing over the shells. Garnish with fresh parsley for an added touch of freshness.

Presentation advice

Arrange the Crab Stuffed Shells on a platter, ensuring they are evenly spaced and the filling is visible. Drizzle the lemon butter sauce over the top and garnish with fresh parsley for an appealing presentation.