Seafood & Cream Cheese Stuffed Shells Recipe
Seafood & Cream Cheese Stuffed Shells Recipe photo by Taste of Home

Seafood & Cream Cheese Stuffed Shells Recipe

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4.5 9 11
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“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, Oregon
TOTAL TIME: Prep: 50 min. + chilling
MAKES:36 servings
Test Kitchen Approved
TOTAL TIME: Prep: 50 min. + chilling
MAKES: 36 servings


  • 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

Nutritional Facts

1 stuffed shell equals 116 calories, 6 g fat (3 g saturated fat), 40 mg cholesterol, 119 mg sodium, 8 g carbohydrate, trace fiber, 7 g protein.


  1. Cook pasta according to package directions; drain and rinse in cold water. Cool to room temperature.
  2. 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.
Originally published as Seafood & Cream Cheese Stuffed Shells in Taste of Home August/September 2010, p31

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Reviewed May. 10, 2014

"My family LOVES these.......we have used them for Apps but I have also used them as meal during the hot summer months! Oh and my kids have made them a pretty regular app for family gatherings!"

Reviewed May. 11, 2012

"Made these for a family gathering, everyone raved about them something I will make again. My boyfriends son loved them and asked his mom to make them for him but he liked mine better lol."

Reviewed Nov. 5, 2011

"It was real good..i would rather spread it on crackers..."

Reviewed May. 28, 2011


Reviewed Jan. 25, 2011

"These are fantastic. I had them at a party twice and can't wait to make these this weekend. You can roll them with lasagna as well and slice them."

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