Best Crab Salad Jumbo Shells Recipes

KICKIN' CRAB SALAD

Steps:

• In a medium-size bowl whisk together the mayonnaise, Ranch dressing, lemon juice, seafood seasoning, lemon pepper and garlic salt.
• Fold in the red and green pepper, green onion and celery.
• Gently fold in the crab meat and add hot sauce to your taste.
• Chill for 4 hours in an airtight container. Serve with crackers, garlic crostini, or make into lettuce wraps.

CRAB SALAD

Steps:

• In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together.
• In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve.
• Serve on toasted rolls or on a bed of lettuce.

CREAMY SEAFOOD-STUFFED SHELLS

Steps:

• Cook pasta according to package directions. , Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside., In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture., Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9-in. baking dish. , In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese., Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly.

CRAB SALAD STUFFED SHELLS

Steps:

• Cook pasta til done but still slightly firm.
• rinse in cold water and drain well.
• In a bowl combine broccoli and onion, cover and microwave 1 minute.
• transer for to a large bowl stir in remaining ingriedients.
• stuff into pasta shells and chill until time to serve.

JUMBO SHELLS STUFFED WITH CRABMEAT

Steps:

• Cook pasta shells, gently until al dente.
• Remove with a slotted spoon to drain.
• While still hot mix carefully with 1 tablespoon olive oil, 2.
• tablespoons lemon juice and 1 tablespoon parsley.
• Drain any juice from crabmeat, discard juice.
• Mix the crab with remaining olive oil, lemon juice, capers, nuts, parsley, salt and cayenne pepper.
• Stuff shells and refrigerate until shortly before serving.
• Arrange lettuce on salad places, add 2 shells per plate.
• Drizzle lightly with vinaigrette dressing.
• Garnish with watercress and lemon wedges.
• Cooking time is fridge time.