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Padre Island Shells

 Padre Island Shells
I'm asked to fix this dish over and over, so there's no doubt it's worth sharing.—Dona Grover, Rockwall, Texas
6-8 ServingsPrep: 20 min. Bake: 25 min.

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

2 of 2

Padre Island Shells (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.