[X]

Home > Recipes > Padre Island Shells

Padre Island Shells Recipe

Padre Island Shells Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

I'm asked to fix this dish over and over, so there's no doubt it's worth sharing.—Dona Grover, Rockwall, Texas

[X]

Rate Padre Island Shells Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Padre Island Shells Recipe

Prep: 20 min. Bake: 25 min.

Yield: 6-8 Servings

20 25 45

Ingredients

1/2 cup chopped green pepper
2 tablespoons thinly sliced green onion
4 tablespoons butter, divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 large tomato, peeled and chopped
2 tablespoons minced fresh parsley
1-1/4 cups shredded pepper Jack cheese
3-1/2 cup medium shell pasta, cooked and drained
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 1 pound imitation crabmeat, flaked
1/2 cup dry bread crumbs

Directions

In a large saucepan, saute green pepper and onion in 2 tablespoons butter until tender. Stir in flour and salt until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in tomato and parsley.
Remove from the heat; stir in 1 cup of cheese until melted. Stir in pasta and crab. Transfer to a greased shallow 2-1/2-qt. baking dish. Cover and bake at 350° for 20 minutes.
Melt the remaining butter; toss with bread crumbs. Sprinkle over casserole. Top with remaining cheese. Bake, uncovered, for 5-10 minutes longer or until golden brown. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 395 calories, 15 g fat (8 g saturated fat), 61 mg cholesterol, 476 mg sodium, 47 g carbohydrate, 2 g fiber, 19 g protein.

Originally published as Padre Island Shells in Casserole Cookbook , p112

Quick and Easy Peeling

To peel tomatoes quickly and easily, cut a shallow "X" on the bottom of the tomato. Put it into a pot of boiling water for about 1 minute, then rinse under cold water. The skin will peel right off. —Claire Groff, Murphy, North Carolina

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

More recipes like this:

More Recipe Collections:
Baked Pasta Casseroles Cheese Recipes Dinner Recipes Pasta & Sauces Pasta Dinners Pasta Recipes Seafood Recipes Tomato Recipes

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Padre Island Shells

Padre Island Shells

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Mar. 26, 2011 by kkhm918

I have made this a number of times and everyone always really enjoys it! I use the imitation crab, but sometimes I use the mix of crab, lobster, and those tiny shrimps. I always make sparkling lemonade to go with it. :)