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Crab-Salad Jumbo Shells

 Crab-Salad Jumbo Shells
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.
30 ServingsPrep: 35 min. + chilling


  • 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


  • Cook pasta according to package directions; rinse in cold water and
  • drain well.
  • Meanwhile, in a small microwave-safe bowl, combine the broccoli and
  • garlic. Cover and microwave on high for 1 minute or until
  • crisp-tender.
  • 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 serving (1 each) equals 85 calories, 4 g fat (1 g saturated fat), 8 mg cholesterol, 67 mg sodium, 9 g carbohydrate, trace fiber, 2 g protein.

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Crab-Salad Jumbo Shells (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.