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Seafood & Cream Cheese Stuffed Shells

 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, Oregon
36 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.
Nutritional Facts: 1 stuffed shell equals 116 calories, 6 g fat (3 g saturated fat), 40 mg cholesterol, 119 mg sodium,

2 of 2

Seafood & Cream Cheese Stuffed Shells (continued)

Nutritional Facts: 8 g carbohydrate, trace fiber, 7 g protein.