Seafood & Cream Cheese Stuffed Shells
“This excellent appetizer is a favorite with my guests! Cool, pretty and easy to do, it has a lovely seafood flavor. The green onions add a nice crunch.” — Suzy Horvath, Gladstone, Oregon36 ServingsPrep: 50 min. + chilling
Ingredients
- 1 package (12 ounces) jumbo pasta shells
- 2 packages (8 ounces each) cream cheese, softened
- 1/3 cup mayonnaise
- 2 teaspoons sugar
- 1-1/2 teaspoons lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon coarsely ground pepper
- 1/8 teaspoon cayenne pepper
- 3 cans (6 ounces each) lump crabmeat, drained
- 1/2 pound frozen cooked salad shrimp, thawed
- 12 green onions, finely chopped
Directions
- Cook pasta according to package directions; drain and rinse in cold
- water. Cool to room temperature.
- In a large bowl, combine the cream cheese, mayonnaise, sugar, lemon
- juice, salt, pepper and cayenne. Gently stir in the crab, shrimp and
- onions. Stuff shells, about 2 tablespoons in each. Cover and
- refrigerate for at least 1 hour. Yield: about 3 dozen.
Nutrition Facts: 1 stuffed shell equals 116 calories, 6 g fat (3 g saturated fat), 40 mg cholesterol, 119 mg sodium,