Last nights dinner: Lump crab stuffed shells

One word… YUMMY, although I have to admit it wasn’t as good as it was the first time I made it. I can’t figure out why, not that I’ve been able to give it a lot of thought since last night. It was still good though—still a keeper.

First, I love crab in any form. Steamed crabs (I’m from Baltimore, what do you expect?) and of course crab cakes (much more on the REAL Maryland crab cakes in a future blog.) I discovered this dish when I began searching for pasta dishes without tomato based sauces. This one delivered. Plus, it is so super easy to make and looks like you put a lot into it.

Here’s the recipe. I got it from my favorite food network chef, Giada DeLaurentiis. Feel free to change it up like I do. Try using jumbo shells for stuffing or manicotti.

Here’s what you need:
1 box shells or manicotti or cannelloni pasta
1 cup ricotta cheese (use the whole milk, not reduced fat)
1 cup grated Parmesan cheese
1 egg yolk
1/2 cup chopped fresh basil leaves
1 pound lump crabmeat (I’ve found if you can get jumbo lump, you find fewer shells)
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
Béchamel Sauce

Cook the pasta according to the package instructions. Make sure to not overcook it because it will cook further in the oven. Drain the pasta.
Mix together the ricotta, and parmesan (saving some of the parmesan for the topping,) the egg yolk, basil, crab, salt and pepper.

Preheat oven to 350 degrees F.

Fill your shells with the mixture and put in a buttered baking dish. Put a spoonful of the béchamel sauce on the bottom. Top the pasta shells with the remaining béchamel Sauce. Sprinkle the rest of the parmesan on top. Bake about 20 minutes. I usually turn the broiler on for a few minute to get the top to brown.

The béchamel sauce sounds difficult but it is super easy.

Here’s what you need:
5 tablespoons unsalted butter (always use unsalted butter so you can control the amount of salt in your dish)
1/2 cup all-purpose flour
4 cups whole milk (make sure the milk is warmed—it will cook a lot faster and smoother)
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
A pinch of nutmeg
Use a saucepan to melt the butter over medium heat. Add the flour and whisk until smooth—that will take about 2 minutes.

Add the milk, gradually. Whisk it constantly until the sauce is thick, smooth, and creamy. This will take about 12 minutes. Be sure to not let sauce boil. Remove the sauce from the heat and stir in the salt, pepper and nutmeg. It’s that easy.

** I sometimes make this sauce and add it to my tomato sauce for lasagna. It makes it very creamy and rich. YUMMY!!!