Recipes › Seafood › Crab Stuffed Shells Recipe

Crab Stuffed Shells Recipe

Recipe by Pedro M. A. Neves

Crab stuffed shells is an elegant Italian-American seafood dish featuring jumbo pasta shells filled with a luxurious mixture of fresh crabmeat, ricotta, and herbs, then baked in a light tomato or white wine sauce. This restaurant-quality entrée combines tender pasta with sweet, delicate crab flavor and a creamy filling for an impressive main course. Perfect for special occasions or entertaining, it delivers sophisticated taste with manageable preparation.

Ingredients

• 450 g (1 lb) jumbo pasta shells
• 400 g (14 oz) fresh lump crabmeat, drained
• 250 g (8.8 oz) ricotta cheese
• 50 g (1.8 oz) grated Parmigiano-Reggiano
• 30 g (1 oz) fresh parsley, finely chopped
• 15 g (0.5 oz) fresh dill, finely chopped
• 1 large egg
• 30 ml (2 tbsp) extra virgin olive oil
• 4 cloves garlic, minced
• 400 g (14 oz) canned San Marzano tomatoes
• 120 ml (½ cup) dry white wine
• ½ tsp sea salt
• ¼ tsp white pepper
• Pinch of red pepper flakes
• 120 ml (½ cup) heavy cream
• 50 g (1.8 oz) fresh breadcrumbs
• Zest of 1 lemon
• Additional Parmigiano-Reggiano for topping

Instructions

1. Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package directions until al dente, approximately 9-11 minutes. Drain carefully and spread on a clean kitchen towel to cool and prevent sticking.

2. In a medium bowl, combine ricotta cheese, grated Parmigiano-Reggiano, egg, fresh parsley, fresh dill, lemon zest, sea salt, and white pepper. Gently fold in the drained crabmeat, being careful not to break apart the lumps. Reserve the mixture.

3. Heat extra virgin olive oil in a large saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, stirring constantly to prevent browning.

4. Pour in the dry white wine and simmer for 2 minutes to reduce slightly and cook off the alcohol. Add the canned San Marzano tomatoes with their juice, crushing them gently with a wooden spoon. Stir in red pepper flakes, salt, and white pepper. Simmer the sauce for 8-10 minutes until slightly thickened, stirring occasionally.

5. Stir the heavy cream into the tomato sauce and mix well. Taste and adjust seasoning as needed. Spread a thin layer of sauce across the bottom of a 9×13 inch (23×33 cm) baking dish.

6. Fill each cooled pasta shell with approximately 2-3 tablespoons of the crab and ricotta mixture, using a small spoon or piping bag. Arrange the filled shells in a single layer in the baking dish over the sauce. Drizzle any remaining sauce over the shells.

7. In a small bowl, combine fresh breadcrumbs with 15 ml (1 tbsp) of olive oil and sprinkle evenly over the filled shells. Add additional grated Parmigiano-Reggiano over the breadcrumb topping for color and flavor.

8. Cover the baking dish with aluminum foil and bake in a preheated 190°C (375°F) oven for 20 minutes. Remove the foil and bake uncovered for an additional 12-15 minutes until the top is golden brown and the sauce bubbles at the edges.

Substitutions

• For dairy-free: Replace ricotta with cashew cream (soaked cashews blended with vegetable broth) and use dairy-free Parmigiano alternative; substitute heavy cream with coconut milk
• For vegetarian: Replace crabmeat with 300 g finely chopped mushrooms (cremini and oyster mixed) sautéed until tender, or use 250 g chopped artichoke hearts and 100 g pine nuts
• For gluten-free: Use gluten-free jumbo pasta shells and certified gluten-free breadcrumbs in the topping
• For lower-sodium: Omit added salt from filling and sauce, use low-sodium canned tomatoes, and reduce Parmigiano-Reggiano by half

Tips

• Prepare the filling and sauce up to 4 hours ahead; assemble and bake just before serving for maximum freshness and optimal pasta texture
• Use fresh, high-quality lump crabmeat rather than canned or imitation crab for superior flavor and texture; handle gently to keep lumps intact
• If shells break during cooking or filling, reserve a few extra cooked shells as backups before beginning the assembly process
• For a lighter version, substitute heavy cream with equal parts low-fat Greek yogurt or omit it entirely, reducing cooking time by 3-5 minutes

Crab stuffed shells represents a fusion of Italian pasta tradition with Italian-American coastal cuisine, emerging in mid-20th century Italian-American communities. While filling pasta with seafood has deep Italian roots (particularly in Sicily and Campania), the jumbo shell format and creamy tomato sauce combination is distinctly Italian-American, reflecting both Old World technique and New World ingredients and preferences.

You might also like

Crab Stuffed Shrimp Recipe

27 min · Seafood

Creamy Seafood Pasta Recipe

28 min · Seafood

Garlic Crab Legs Recipe

28 min · Seafood

Garlic Mussels Recipe

27 min · Seafood