Crunchy Mini Crab Cakes
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Crab Stuffed Pasta Shells
Serves3
Prep Time10 min
cook Time
25 min
Time to Table35 min
This sumptuous dish is stuffed with a delicious mix of flavours, yet easy to prepare, and can be served as a starter or a main.
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USED IN THIS RECIPE
Ingredients
2 cans (120g each) Clover Leaf Chunk Crabmeat, drained
6 large dry pasta shells
1/2 cup (125 mL) ricotta cheese (part skim)
I clove garlic, finely chopped or grated
2 tbsp (30 mL) finely chopped fresh parsley
1/4 tsp (1 mL) pepper, to taste
1 Resealable storage plastic bags, large
2 cups (250 mL) marinara sauce (low sodium)
1 tbsp (15 mL) chopped fresh basil
2 tbsp (30 mL) extra virgin olive oil
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Preheat oven to 375 degrees Fahrenheit. Prepare pasta shells according to package directions.
- In medium bowl, combine crabmeat, ricotta cheese, garlic, parsley, salt and pepper. Stir gently until combined. Place mixture in the plastic bag, seal the bag and cut the edge off of one corner. Push the ingredients to the corner of the bag and pipe the filling into the shells.
- Pour marinara sauce into an ovenproof baking dish and place the filled shells on top of the sauce. Bake for 12-14 minutes or until slightly golden and bubbly.
- Place shells in serving dish, spoon sauce over top and finish with fresh chopped basil and a drizzle of extra virgin olive oil.
- Serve immediately.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 330 | |
| Fat | 15 g | 23% |
| Saturated Fat | 3.5 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 18% | |
| Cholesterol | 85 mg | |
| Sodium | 670 mg | 28% |
| Carbohydrate | 28 g | 9% |
| Fibre | 2 g | |
| Sugars | 8 g | |
| Protein | 20 g | |
| Vitamin A | 10% | |
| Vitamin C | 15% | |
| Calcium | 20% | |
| Iron | 25% |
