Reviews (1) Add Rating & Review 21 Ratings 5 star values: 7 4 star values: 6 3 star values: 5 2 star values: 2 1 star values: 1 Martha Stewart Member Rating: Unrated 01/15/2013 fantastic! the cream really makes it decadent, and i've been satisfied with using half and half as well.
Back to Crab-Stuffed Shells with Peas and Leeks All Reviews for Crab-Stuffed Shells with Peas and Leeks - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Crab-Stuffed Shells with Peas and Leeks Recipe Summary Servings: 10
Ingredients Ingredient Checklist 9 tablespoons unsalted butter 2 leeks, white and pale-green parts only, halved lengthwise, cut into 1/4-inch half-moons, washed well, and drained 1 cup fresh or frozen peas Coarse salt and freshly ground pepper 8 ounces lump crabmeat, picked over and rinsed 6 tablespoons all-purpose flour 2 cups milk 1 cup heavy cream Juice of 1 lemon 1 pound jumbo pasta shells 1/2 cup breadcrumbs, preferably homemade 6 garlic cloves, minced 1/4 cup fresh flat-leaf parsley leaves 1 tablespoon extra-virgin olive oil
Gallery Crab-Stuffed Shells with Peas and Leeks
Recipe Summary Servings: 10
Gallery
Crab-Stuffed Shells with Peas and Leeks
Crab-Stuffed Shells with Peas and Leeks
Crab-Stuffed Shells with Peas and Leeks
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 9 tablespoons unsalted butter 2 leeks, white and pale-green parts only, halved lengthwise, cut into 1/4-inch half-moons, washed well, and drained 1 cup fresh or frozen peas Coarse salt and freshly ground pepper 8 ounces lump crabmeat, picked over and rinsed 6 tablespoons all-purpose flour 2 cups milk 1 cup heavy cream Juice of 1 lemon 1 pound jumbo pasta shells 1/2 cup breadcrumbs, preferably homemade 6 garlic cloves, minced 1/4 cup fresh flat-leaf parsley leaves 1 tablespoon extra-virgin olive oil
Directions
Melt 3 tablespoons butter in a medium skillet over medium heat. Add leeks, and cook until soft, about 5 minutes. Add peas; cook until bright green, about 3 minutes more. Transfer mixture to a bowl, and season with salt and pepper. Stir in the crab-meat; cover with plastic wrap, and refrigerate until ready to assemble.
Melt remaining 6 tablespoons butter in a large saucepan over medium heat. When bubbling, add flour. Cook, whisking constantly, 1 minute. While whisking, slowly pour in milk. Continue cooking, whisking constantly, until mixture bubbles and thickens. Remove from heat; stir in cream and lemon juice, and season with salt and pepper.
Preheat oven to 375 degrees. Bring a large pot of water to a boil. Add salt and pasta shells; cook 2 to 3 minutes less than package instructions. Drain.
Meanwhile, in a small bowl, stir together breadcrumbs, garlic, parsley, and oil; set aside. Stir 1 cup cream sauce into reserved crab mixture. Pour another cup cream sauce into the bottom of a 9-by-13-inch baking dish.
Fill each pasta shell with a heaping tablespoon of crab mixture; arrange in baking dish. Spoon remaining sauce over shells, and sprinkle with remaining breadcrumb mixture. Transfer to oven; bake until mixture is bubbling and the top is golden brown, about 30 minutes. Let cool 5 minutes before serving.
Reviews (1)
Add Rating & Review 21 Ratings 5 star values: 7 4 star values: 6 3 star values: 5 2 star values: 2 1 star values: 1
Martha Stewart Member Rating: Unrated 01/15/2013 fantastic! the cream really makes it decadent, and i've been satisfied with using half and half as well.
Reviews (1)
Add Rating & Review 21 Ratings 5 star values: 7 4 star values: 6 3 star values: 5 2 star values: 2 1 star values: 1
Add Rating & Review
21 Ratings 5 star values: 7 4 star values: 6 3 star values: 5 2 star values: 2 1 star values: 1
21 Ratings 5 star values: 7 4 star values: 6 3 star values: 5 2 star values: 2 1 star values: 1
21 Ratings 5 star values: 7 4 star values: 6 3 star values: 5 2 star values: 2 1 star values: 1
5 star values: 7 4 star values: 6 3 star values: 5 2 star values: 2 1 star values: 1
Martha Stewart Member Rating: Unrated 01/15/2013 fantastic! the cream really makes it decadent, and i've been satisfied with using half and half as well.Martha Stewart Member
Rating: Unrated 01/15/2013
fantastic! the cream really makes it decadent, and i’ve been satisfied with using half and half as well.
Rating: Unrated
All Reviews for Crab-Stuffed Shells with Peas and Leeks
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Crab-Stuffed Shells with Peas and Leeks
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
