When I think of stuffed shells I usually think of some kind of cheesy mixture stuffed inside pasta shells, topped with tomato sauce and melted cheese. These shells couldn’t be farther from the norm. As part of my Mother’s Day Menu, I wanted to make stuffed shells with crab…almost a deconstructed crab cake, stuffed in pasta shells. Also, since crab in its natural form is found in shells, I thought it would be pretty cute to stuff a crab mixture into shells of a different kind.
I wanted to make a Béchamel sauce (this is a white sauce; it’s basically just milk that is thickened with butter and flour) to mix into the crab/veggie stuffing as a binder, and also to use as a sauce on top so the shells wouldn’t dry out while baking. I had some extra cheese so I decided to add it to the Béchamel and turn it into a Mornay sauce, but you could probably skip the extra cheese (just as long as still sprinkle some cheese on top to melt!). The smooth, richness of the sauce paired beautifully with the sweet crab and the fresh herbs really brought this dish to life.
Also, this dish reheats beautifully! To reheat: Preheat oven to 350F. Cover the casserole dish with aluminum foil and bake for 30 minutes or until bubbling and heated throughout.
Crab-Stuffed Shells
(Yield: About 8 main course servings)
12 oz large pasta shells
2 TB olive oil
1 red bell pepper, diced
2 stalks celery, diced
1 medium onion, diced
1 large clove garlic
1 lb (16 oz) lump crab meat
1/4 c fresh minced parsley
Béchamel (see below)
3 oz Gruyère cheese (for topping)
Fresh minced chives (for garnish)
Béchamel:
4 TB unsalted butter
5 TB all-purpose flour
3 c milk (low-fat or fat-free is fine)
3/4 tsp salt
1/4 tsp pepper
3 oz Gruyère cheese (optional) – if you add this to the sauce it becomes a Mornay sauce instead of Béchamel
Butter, to grease the pan
9 by 13-inch casserole dish
Cook the pasta to just under al dente according to the package directions. You will have more pasta shells than you need, which is good because some will inevitably break while cooking. Since it’s much easier to stuff unbroken pasta shells, use the ones that didn’t break for this dish. You can use the broken pasta shells for something else (toss them with some butter and fresh herbs and you’ve got an instant side dish).
Heat the oil in a medium skillet over medium-low heat; add the pepper, celery, and onion and sauté until softened but not brown (about 10-15 minutes), stirring occasionally. Add the garlic and sauté another 1-2 minutes, stirring constantly.
For the Béchamel: In a medium pot over medium-low heat, warm the milk just until it comes to a very gentle simmer. In a separate medium pot over medium-low heat, melt the butter and then whisk in the flour. Cook the butter/flour mixture (called a roux) for about 3 minutes (it will be a light blonde color), whisking constantly. Gradually whisk the hot milk into the roux, then add 3/4 tsp salt and 1/4 tsp pepper. Turn the heat up and bring the mixture to a boil; let it boil for about 3 minutes, stirring constantly. Turn off the heat and whisk in 3 oz Gruyère.
Preheat the oven to 350F and butter the casserole dish. In a large bowl, combine the cooked vegetables, crab, parsley, 1 c of Béchamel, and 1/4 tsp salt. Stuff the crab mixture into the shells and arrange in the prepared dish; pour the remaining Béchamel on top. Bake for 20 minutes, then sprinkle the remaining 3 oz of Gruyère on top and bake another 10 minutes. Serve garnished with fresh minced chives.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Lorraine @ Not Quite Nigella says
May 12, 2010 at 4:30 pmSo true about the image of stuffed shells. This is way, way, way more elegant Faith but I’d expect nothing but elegant from you! :D I bet everyone loved it!
Anh says
May 12, 2010 at 5:36 pmThis is so clever, Faith! I like white sauce (yum!) so this combo is perfect for me.
tasteofbeirut says
May 12, 2010 at 5:38 pmYum! Faith I love this! So much better than the usual cheesy concoction that I find so heavy! The crab filling is wonderful.
Krista says
May 12, 2010 at 5:40 pmFaith, you really do have the best recipes! This looks amazing.
Erica says
May 12, 2010 at 6:52 pmThis dish looks amazing…I love bechamel sauce and crab….Wow!!!!I am drooling here :)
Veronica M. says
May 12, 2010 at 8:17 pmYou are so cute–putting crab into a different kind of shell!!!!! I love the idea and can imagine the fabulous flavor. I bet your Mom was thrilled!
Heavenly Housewife says
May 12, 2010 at 10:57 pmI love crab, I bet this was an awesome dish!
*kisses* HH
deana@lostpastremembered says
May 13, 2010 at 3:24 amThey positively glow, Faith! I wish crab wasn’t so pricey or I would make these all the time.. great recipe idea!
Summer says
May 13, 2010 at 3:52 amBeautiful and super delish too…i love stuffed shells and with crab…well u sure have me in.
Jessie says
May 13, 2010 at 4:51 amThis is such a clever recipe – I like the idea of stuffing the crabs into a different sort of shell ;) These shells lok much better than the typical stuffed shells: lighter and more flavorful. Delicious!
kalli@fitandfortysomething says
May 13, 2010 at 5:55 amfaith, i really wish i had mothers day at your house…..between these and the dessert-oh my delicious!
Rosa says
May 13, 2010 at 6:09 amMmmhhh, that is such a comforting gratin! A lipsmackingly perfect flavor combination.
Cheers,
Rosa
Chiara says
May 13, 2010 at 6:58 amToo bad I’m allergic to crab ’cause your stuffed shells look very yummy!
Mimi says
May 13, 2010 at 9:02 amI like your thinking. These look fantastic.
Mimi
Barbara says
May 13, 2010 at 9:44 amThese are so pretty, Faith! I’ve never stuffed shells, but think it makes such a super presentation. And you’ve got Gruyere in the mix too. YUM. My favorite cheese! This is a must try.
Nicole, RD says
May 13, 2010 at 12:03 pmI am in blog food heaven! These look truly amazing! As a lover of all things crab, it won’t be long before these are on the menu! Genius!
grace says
May 13, 2010 at 12:55 pmi wouldn’t put it past myself to sit down with a bowl of bechamel and just nosh. seriously. however, eating it over some awesomely stuffed shells is much more civilized. :)
Blond Duck says
May 13, 2010 at 3:13 pmThose look so elegant!
Jen says
May 13, 2010 at 3:17 pmWhat a fabulous idea! I love your crab filling with gruyere – amazing!
theUngourmet says
May 13, 2010 at 4:20 pmYour crab filling looks fantastic! I like that this dish makes for good leftovers too! :)
Reeni says
May 13, 2010 at 5:38 pmWhat a cute idea – to stuff the crab in a different shell! Very clever. And also very delicious and decadent!
Lazaro says
May 13, 2010 at 7:13 pmFantastic dish. Love the use of crab. Wonderfully presented.
Cheers!
Ameena says
May 13, 2010 at 7:30 pmI used to eat stuffed shells all the time, but never with crab. What a great addition.
Does your hubby have any idea how lucky he is to have such an amazing cook as his wife?
sophia says
May 14, 2010 at 3:16 amOh Faith! This is brilliant…I’ve never had stuffed shells that isn’t the generic ricotta filling before….LOVE this!
marla {family fresh cooking} says
May 14, 2010 at 9:44 amFaith, I wish I had you cooking this for my Mother’s day! I love crab, what a treat this pasta is. I could dive into that huge, gorgeous pan of melted perfection. Great recipe! Have a wonderful weekend ;)
xo
Joanne says
May 15, 2010 at 6:29 amDid I mention that I love how inventive you are? These shells sound and look AMAZING! So much cheese…and way too little time.