Recipe by Queen Dragon Mom
We love this! I have the original 5 1/2" seashells that add a nice touch. The crab can be replaced with lobster or mixed in proportions to your taste. Quick, easy and impressive... As an afterthought, rather than topping with just the cheese, a mixed topping of panko crumbs, cheese and butter could be used. This would give a little "crunch" to it...
Top Review by twissis
This dish turned into a collaborative effort of 3 diff chefs. You provided the basic recipe, I tinkered w/it & Thorsten's recipe #127652 topped it off! I used lobster & shrimp for the seafood & added a bit of lemon juice & fresh-snipped chives to the sauce. Then I borrowed the crunch & flavor of Thorsten's topping that combines 3 tbsp breadcrumbs, 1 tbsp grated parmesan cheese & 2 tbsp olive oil to take it all the way to sublime! This was a winner team effort for us. Thx for posting. :-)
- 16 ounces crabmeat, flaked
- 1 pint prepared basic white sauce, medium to fairly thick
- 6 ounces grated cheese, your choice of type
- 1 tablespoon butter, for shells
Directions See How It's Made
- Heat oven to 450°F.
- Heat the white sauce almost to a boil.
- Butter shells and set on parchment paper covered cookie sheet.
- Mix flaked seafood into white sauce.
- Add salt and pepper to taste, if desired.
- Spoon filling into shells.
- Sprinkle grated cheese over filling.
- Place in hot oven just until browned lightly, 5 to 10 minutes.
- Add a dash of paprika for color and Tabasco or Worcestershire for added flavor, if desired.
- Very nice garnished with chives or dill weed.