Crab & Ricotta Stuffed Shells
(16 Shells)Sauteed Vegetables
Saute shallots in olive oil 3 minutes. Add mushrooms and saute 3 more minutes. Add garlic clove and saute 1 minutes. Stir in spinach leaves and cook until wilted. Drain vegetables on paper towels.
1 teaspoon olive oil
2 tablespoon shallots, diced
6 button mushrooms, diced
1 garlic clove
2 cups spinach leaves, stems removed
Cook shells in boiling water for 10 minutes. Drain. Rinse with cold water.
16 jumbo shells
Mix crab, cheeses, egg yolk, herbs and seasoning. Fill each shell with 3 tablespoon crab stuffing.
1 pound crab meat
1 cup ricotta cheese, part-skim
3/4 cup shredded cheese (I used Parmesan- Swiss works too!)
1 egg yolk
1/4 cup fresh herbs, finely chopped
1/8 teaspoon Mrs. Dash
1/8 teaspoon black pepper
Melt buttery spread in saucepan. Whisk in flours. Add warm milk and seasoning. Thicken, stirring frequently.
4 tablespoon Earthy Balance Buttery Spread
3 tablespoon all purpose flour
3 tablespoon whole wheat pastry flour
3 cups skim milk, warmed for 60 seconds in microwave
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
Grease baking dishes with olive oil spray.
Place sauteed vegetables in bottom of dish.
Top with shells, then Bechamel Sauce.
Sprinkle with grated Parmesan Cheese.
Sprinkle with fresh grated nutmeg.
1/4 cup Parmesan cheese, shredded
Fresh grated Nutmeg
Bake at 350F degrees for 20 minutes.
It's the best time of the year for citrus fruit-these pink grapefruit halves were the perfect accompaniment. We also enjoyed marble rye bread, made by a Uniontown Bakery-Yum Yums.
Happy New Year!