Crab Comfort

 

Crab and Ricotta Stuffed Shells for dinner tonight and I have several servings more to take to my folks and to eat for another meal.  The recipe was inspired by Food Network Magazine.

Crab and Ricotta Stuffed Shells

(Serves 8)

16 Jumbo Shells

Cook as directed on package.  Drain.

Crab Stuffing

1 pound Crabmeat

1 cup Part-Skim Ricotta Cheese

3/4 cup Swiss Cheese

1 Egg Yolk

1/4 cup Fresh Herbs

1/8 teaspoon Mrs. Dash

1/8 teaspoon Black Pepper

Mix.  Stuff each shell with 3 Tablespoon Crab Mixture. 

Sauce

5 Tablespoons Benecol Buttery Spread

1/4 cup All Purpose Flour

1/4 cup Whole Wheat Flour

4 cups Milk (I used part Soy Milk and part Organic Skim Milk)

3/4 teaspoon Mrs. Dash

Pinch Nutmeg

Melt buttery spread in saucepan.  Stir in flour.  Add warm Milk.  Thicken, stirring frequently.

Line baking dishes with 

Spinach Arugala Mix

Top with shells, then Bechamel Sauce.  Sprinkle with Grated Parmesan Cheese.  Bake at 350 degrees F. 20 minutes.  

We had a side of sauteed Zucchini, Yellow Squash and Red Pepper.  That's New Day Bakery 7 Grain Bread!