Bower Hill Recipes - Fish & Seafood

Crab Alfredo Baked Shells 8 ounces dry medium pasta shells 2 cups heavy cream 3 Tbsp. minced shallots ½ tsp. ground nutmeg 1 stick butter 2 cups grated Parmesan, divided 3 Tbsp. chopped fresh parseley, divided 1 Tbsp. black pepper 2 tsp. fresh lemon juice 2 cups pasteurized or canned crabmeat Cook shells according to package directions; drain. Rinse shells under cold water and set aside. Heat cream, shallots and nutmeg in a large saucepan over medium- low until steaming. Whisk in butter until completely melted. Add 1 & 1/2 cups Parmesan, 3 Tbsp. parsley and the pepper. Increase heat to medium and cook, whisking often, until thickened, 10 minutes. Remove from heat, stir in lemon juice, season with salt. Transfer sauce to a large bowl. Gently fold crabmeat and shells into the sauce so the crabmeat doesn’t break up too much. Pour into greased casserole dish. Combine remaining Parmesan and panko crumbs, sprinkle them over the casserole. Broil the casserole 6” from the flame until golden and bubbly, 3-4 min. Serves 6. Previous Page Return Home