Crab-Stuffed Deep-Fried Shells

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READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the pasta shells according to the package directions. Drain well, rinse under cold running water and drain again.
  • Invert the shells onto paper towels to cool while preparing the filling.
  • In a large bowl, whisk one of the eggs until just slightly foamy. Add the crabmeat, cheese, scallions, tomatoes, basil, thyme, salt and pepper; mix well.
  • Use a spoon to stuff the shells with the crab mixture, dividing it evenly among them.
  • In a small bowl, beat the remaining egg with the water. Place the bread crumbs in a shallow dish. Dip each shell into the egg mixture shaking off any excess, then roll in the bread crumbs.
  • In a large, heavy saucepan over medium-high heat, bring about 2 inches oil to 365 degrees.
  • To help maintain the oil temperature, add the shells a few at a time without crowding. Cook about 2 minutes or until golden brown. Remove with a slotted spoon and drain well on paper towels. Repeat until all the shells are fried. Serve warm.
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