Dungeness Crab Stuffed Shells
I am SUCH a huge seafood fan. Lobster, shrimp, scallops, clams, scallops, fish (OMGosh SUSHI!!!), and DEFINITELY crab. I love it all. King crab, snow crab, and the amazing Dungeness crab.
These Dungeness crab stuffed shells are filled with a creamy mix of mascarpone and ricotta that is seasoned lightly with oregano, and topped with a large chunk of Dungeness crab.
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Then I topped the shells with a really quick and easy garlic cream sauce, a few sprinkles of fresh parmigiano reggiano, and baked on 325 for 30 minutes.
These were fantastic! Creamy and cheesy and BIG helpings of crab. It really satisfies your seafood craving, and would be a perfect seafood dish for lent.
- 1 box large shells
- 1/2 cup butter salted
- 3 cups heavy cream
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 4 oz mascarpone
- 8 oz ricotta
- 1 egg beaten
- 1/2 teaspoon dry oregano
- 1/4 teaspoon basil
- 1 cup freshly shredded reggiano
- 2 cups mozzarella
- 2-3 cups shelled Alaskan Dungeness Crab
- Preheat oven to 275.
- Melt butter in a large saucepan. Saute garlic for 30 seconds, and then add cream. Whisk to combine, and cook over medium-low heat until reduced and slightly thickened. Add salt to taste.
- Par-boil shells for half of the cooking time. Remove from water and let cook until safe to handle.
- While the noodles are cooking, mix together the mascarpone, ricotta, egg, and herbs. Stir in reggiano and mozzarella.
- Coat the bottom of your baking dish with some of the cream sauce.
- Spoon filling into shells, and then place crab on top of the filling. Place shells into baking dish, pour remaining cream sauce evenly over the sides of the shells, and bake for 30 - 40 minutes.