Crab-Stuffed Deep-Fried Shells
Recipe is from the Sun Sentinel.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 16uncooked jumbo pasta shells
- 2
- 1(6 ounce) can crabmeat, drained and flaked
- 4
- 2
- 1
- 1 -2teaspoon dried basil
- 1 -4teaspoon dried thyme
- salt & freshly ground black pepper, to taste
- 1tablespoon water
- 1
- vegetable oil, for frying
Advertisement
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.
Advertisement