Saturday, November 22, 2014

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. 

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!

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