Crab Stuffed Shells with Orange-Scented Tomato Sauce
User Reviews
4.9
21 reviews
Excellent
-
Prep Time
40 mins
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Cook Time
1 hr 40 mins
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Total Time
2 hrs
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Servings
4 servings
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Calories
678 kcal
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Course
Main Course
Crab Stuffed Shells with Orange-Scented Tomato Sauce
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These easy, homemade Crab Stuffed Shells are light, fresh, and super citrusy. They're reminiscent of crab cakes wrapped in a pasta hug. The orange-infused tomato sauce is refreshing and delicate. It's the perfect complement to these seafood stuffed shells.
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Ingredients
Orange-Scented Tomato Sauce:
- 1 tablespoon olive oil
- ¾ cup (95 grams) chopped onion
- ⅓ cup (45 grams) chopped carrot
- 1 tablespoon chopped fresh basil
- 1 teaspoon chopped garlic
- kosher salt
- Scant ⅛ teaspoon red pepper flakes
- 2 (14.5-ounce) cans diced tomatoes, drained well
- 1 ½ cups reduced-sodium chicken broth or homemade stock
- 2 teaspoons orange zest
- Generous pinch of sugar, plus more if needed
Crab-Stuffed Pasta Shells:
- kosher salt
- 20 jumbo pasta shells, 2 to 2 ½ inches (I suggest boiling about 23 just in case any of them break when boiling)
- 2 tablespoons (28 grams) unsalted butter
- 1 cup (90 grams) chopped green onions
- ⅓ cup (40 grams) finely chopped celery
- 2 ½ cups (140 grams) fresh bread crumbs, preferably made from sourdough bread
- 6 tablespoons (15 grams) chopped fresh basil
- 1 ½ teaspoons grated orange zest
- 1 teaspoon grated lemon zest
- 2 tablespoons fresh lemon juice
- 8 ounces (225 grams) fresh crabmeat
- 2 large eggs, beaten well
Instructions
- Arrange a rack in the middle of the oven and preheat to 375°F. Lightly grease a 9-by-13-inch or another shallow 3-quart baking dish.
- To make the sauce: Heat the olive oil in a large, heavy frying pan or medium saucepan (with a lid) over medium heat. When hot, add the onion and carrot and cook, stirring, until the vegetables are slightly softened, 3 to 4 minutes. Add the basil, garlic, ¼ teaspoon salt, and the red pepper flakes and cook, stirring, for 2 minutes more. Stir in the tomatoes, chicken broth, orange zest, and sugar.
- Bring the mixture to a simmer, reduce the heat, and cover. Simmer until the vegetables are tender, about 20 minutes. Season the sauce with more salt and even an additional pinch of sugar if needed. Puree the sauce in a food processor, blender, or food mill, and return to the pan. You should have about 3 to 3 ½ cups. The sauce can be prepared 2 days ahead; cool, cover, and refrigerate. Reheat over medium heat.
- To cook the pasta shells: Bring a large pot of water to a boil, generously salt and add the pasta shells. Cook until tender, 15 to 20 minutes–these shells often take longer than the package directions suggest. Drain in a colander, and arrange them on a plate or small tray lined with a clean kitchen towel or paper towel to dry.
- To make the filling: In a medium frying pan over medium heat, melt the butter until hot. Add the green onions and celery and cook, stirring, until just tender, 4 to 5 minutes. Add the bread crumbs and stir for 1 minute more to moisten. Remove the frying pan from the heat and stir in half the basil, orange zest, lemon zest, and lemon juice. Mix well and gently mix in the crabmeat (after picking through for shells) ½ teaspoon salt, and the eggs. Fill the shells generously with the crab mixture. The shells can be prepared up to this point 6 hours ahead; cover and refrigerate.
- To assemble and bake: Ladle half of the sauce on the bottom of the prepared baking dish. Place the shells in the dish. Nap the center of each pasta shell with some of the remaining sauce.
- Bake, uncovered, until the shells are hot, 30 to 35 minutes, or longer if they have been refrigerated. Remove from the oven and sprinkle with the remaining basil before serving. Nap a bit of the extra sauce onto each plate and place several stuffed shells on top. Save any additional sauce to remoisten any leftover shells when reheating them.
Notes
- Good quality canned crab is totally fine if you aren't able to get fresh crab. Crab meat can be quite expensive, so be on the look out for sales. Lump crab features larger pieces of crab than claw meat. Although there are a lot of different types of crab meat, buy whatever you can afford. It will taste delicious regardless.
- Fresh bread crumbs are easy enough to make in your food processor. I recommend sourdough or ciabatta, but any basic artisan style bread will yield good fresh bread crumbs. I would avoid using sliced sandwich bread. It's a lot softer and won't provide nearly as much flavor or texture as the other varieties. Just cube up some preferably stale bread and toss in in the food processor. Blitz until you have fine crumbs.
- Adapted from Sunday Casseroles
Nutrition Information
Show Details
Calories
678kcal
(34%)
Carbohydrates
99g
(33%)
Protein
35g
(70%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
111mg
(37%)
Sodium
1436mg
(60%)
Potassium
753mg
(22%)
Fiber
12g
(48%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 678 kcal
% Daily Value*
| Calories | 678kcal | 34% |
| Carbohydrates | 99g | 33% |
| Protein | 35g | 70% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 111mg | 37% |
| Sodium | 1436mg | 60% |
| Potassium | 753mg | 16% |
| Fiber | 12g | 48% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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