Crab Alfredo Baked Shells  Den & Donna
8 ounces dry medium pasta shells
2 cups heavy cream
3 Tbsp minced shallots
½ tsp ground nutmeg
1 stick butter
2 cups grated Parmesan, divided
3 Tbsp chopped fresh parseley divided
1 Tbsp black pepper
2 tsp fresh lemon juice
2 cups pasteurized or canned crabmeat
1/4 cup Panko bread crumbs
Cook shells according to package directions; drain. Rinse shells
under cold water and set aside.
Heat cream, shallots and nutmeg in a large saucepan over medium-
low until steaming. Whisk in butter until completely melted.
Add 1 & 1/2 cups Parmesan, 3 Tbsp parsley and the pepper. Increase
heat to medium and cook, whisking often, until thickened, 10 minutes.
Remove from heat, stir in lemon juice, season with salt. Transfer
sauce to a large bowl.
Gently fold crabmeat and shells into the sauce so the crabmeat
doesn’t break up too much.
Pour into greased casserole dish. Combine remaining Parmesan
and the panko crumbs, sprinkle them over the casserole. Broil
the casserole 6” from the flame until golden and bubbly, 3-4 min.
Serves 6.
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