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Dungeness Crab Stuffed Shells

Dungeness Crab Stuffed Shells are a nice way to feature some amazing seafood and change up your stuffed shell game with alfredo instead of red sauce!

Dungeness Crab Alfredo Shells

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.

Dungeness Crab Stuffed Shells

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.


Want more seafood recipes? You can find all of these here:

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Dungeness Crab Stuffed Shells

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.

Dungeness Crab Stuffed Shells

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.

Yield: 4 people

Dungeness Crab Stuffed Shells

Dungeness Crab Stuffed Shells

These east crab stuffed shells show off that fresh seafood and feature a smooth and cheesy alfredo sauce.

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 1 box large shells

Garlic Cream Sauce:

  • 1/2 cup butter, salted
  • 3 cups heavy cream
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt

Filling:

  • 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

Instructions

  1. Preheat oven to 275.
  2. 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.
  3. Par-boil shells for half of the cooking time. Remove from water and let cook until safe to handle.
  4. While the noodles are cooking, mix together the mascarpone, ricotta, egg, and herbs. Stir in reggiano and mozzarella.
  5. Coat the bottom of your baking dish with some of the cream sauce.
  6. 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.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 921Total Fat: 84gSaturated Fat: 52gTrans Fat: 2gUnsaturated Fat: 26gCholesterol: 304mgSodium: 1077mgCarbohydrates: 15gFiber: 0gSugar: 5gProtein: 29g

Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.

eat good 4 life

Wednesday 25th of March 2015

These totally look heavenly. Pinning to make really soon!!

Laura @MotherWouldKnow

Tuesday 24th of March 2015

I love pasta recipes that get away from the "red sauce on everything" mode. This stuffed shell variation is lovely. I've never bought Dungeness crab. How is it sold?

Nicole Johnson

Tuesday 24th of March 2015

Thanks, Laura! We really loved this one. As much as I LOVE red sauce pasta - a little change is nice sometimes!

Sonali- The Foodie Physician

Friday 20th of March 2015

I love seafood too and this looks amazing! I know it would be a huge hit with my family!

Nicole Johnson

Friday 20th of March 2015

Thanks, Sonali!

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