I’m not a very good crab picker. Are you?
Me. Well I guess I don’t have the patience to sit there and work so hard for such a little nibble of meat. But if you want to pick the crab for me, I’ll gladly eat them! I love crabmeat. And I especially like sitting down to a dish that includes lots of sweet, tender crab. These crab stuffed shells are just that kind of dish.
These shells are stuffed with tender chunks of jumbo lump crab, sweet summer corn, roma tomatoes, leeks, shallots and garlic; all in a creamy herb and parmesan sauce. So delicious! And no picking required. Just grab your fork and dig in!
The farm market had some really good looking roma tomatoes. They hold up really well in baked dishes. And the crab and the corn make for a sweet and savory bite!
Some say you shouldn’t pair cheese with seafood. I don’t necessarily agree. You certainly can omit the parmesan. But to me, it’s part of what made this seafood pasta dish so delicious. Just enough to flavor the cream sauce and bring all the wonderful fresh elements together.
“A difficult time can be more readily endured if we retain the conviction that our existence holds a purpose – a cause to pursue, a person to love, a goal to achieve.” John Maxwell
- 20 dried jumbo shell macaroni
- 8 Tablespoons of butter, divided
- 2 Tablespoons of olive oil
- 2 leeks, cleaned, trimmed, halved lengthwise and thinly sliced crosswise
- 4 medium shallots, chopped
- ¾ teaspoon of salt
- ½ teaspoon of fresh thyme
- ground black pepper
- 8 ounces of fresh lump crabmeat
- 2 cloves of garlic, minced
- ¼ cup of all purpose flour
- 2½ cups of milk
- ⅓ cup of grated parmesan
- 2 ears of fresh corn, kernels removed
- 4 large roma tomatoes, seeded and chopped
- the juice of 1 lemon
- 1 Tablespoon of snipped, fresh tarragon
- 1 Tablespoon of chopped, fresh parsley
- Cook pasta according to directions, but reduce cooking time by 2 minutes. Rinse and drain.
- In a large skillet, heat the olive oil with 2 Tablespoons of butter.
- Add the leeks, corn and ⅓ cup of the shallots and saute until the onions are tender, and the corn is golden, about 5 minutes.
- Stir in the salt and thyme and season to taste with pepper.
- Transfer to a bowl, add the crabmeat and toss gently.
- In the same skillet, melt the remaining 6 Tablespoons of butter over medium heat.
- Add the remaining shallots and cook for 3-4 minutes until tender.
- Add the garlic and stir another minute.
- Stir in the flour and cook for another minute.
- Whisk in the milk until smooth.
- Cook, while whisking, for another 2 minutes.
- Remove the pan from the heat and add the cheese.
- Stir until combined.
- Stir in the tomatoes, lemon juice, tarragon and parsley.
- Stir 1 cup of this sauce into the crab-corn mix.
- Preheat the oven to 350 degrees F
- Spread 1 cup of the sauce into a 2 quart rectangular baking dish..
- Spoon about 1 Tablespoon of the crab-corn mix into each shell.
- Place the filled pasta shells into the baking dish.
- Spoon the remaining sauce over the shells.
- Cover and bake for 30 minutes, or until heated through.
- Serve immediately.
Support your local farmers!