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Crab-Salad Jumbo Shells Recipe

Crab-Salad Jumbo Shells Recipe

I received this recipe from a friend and adjusted the ingredients to suit my family's tastes. It's a fun and flavorful way to serve crab salad.
TOTAL TIME: Prep: 35 min. + chilling YIELD:30 servings

Ingredients

  • 30 uncooked jumbo pasta shells
  • 1 cup finely chopped fresh broccoli florets
  • 1 garlic clove, minced
  • 2 packages (8 ounces each) imitation crabmeat, chopped
  • 1 cup (8 ounces) sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup finely shredded carrot
  • 1/4 cup diced seeded peeled cucumber
  • 1 tablespoon chopped green onion
  • 1 teaspoon dill weed

Directions

  • 1. Cook pasta according to package directions; rinse in cold water and drain well.
  • 2. Meanwhile, in a small microwave-safe bowl, combine the broccoli and garlic. Cover and microwave on high for 1 minute or until crisp-tender.
  • 3. Transfer to a large bowl; stir in the remaining ingredients. Stuff into pasta shells. Cover and refrigerate overnight. Yield: 30 stuffed shells.

Nutritional Facts

1 each: 85 calories, 4g fat (1g saturated fat), 8mg cholesterol, 67mg sodium, 9g carbohydrate (1g sugars, trace fiber), 2g protein

Reviews for Crab-Salad Jumbo Shells

Sort By :
MY REVIEW
Reviewed Nov. 28, 2011

"Very good. Nice presentation. Could use a

little something for more flavor, but I am not experienced enough to know what that
would be."

MY REVIEW
Reviewed Aug. 25, 2011

"I have made this several times and it has been a winner with everyone."

MY REVIEW
Reviewed Jul. 29, 2011

"i used low fat sour cream and mayo and each shell was = to 2 weight watcher points plus. i added a bit of Cajun seasoning to spice it up a bit. Took it to work for pot luck and not lieftovers!"

MY REVIEW
Reviewed Oct. 13, 2009

"I made this for a get together and it was okay. I am not sure if I would do it again. I had a hard time with the shells not holding up and did not taste like what I expected. Worth a try to make though, very simple."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.