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Jumbo Shells Seafood Fancies

Fettuccine.Inn's picture
Ingredients
  Uncooked jumbo pasta shells 16 Ounce (1 Package)
  Canned crabmeat 7 1⁄2 Ounce (1 Can)
  Grated swiss cheese 4 Ounce (1 Cup)
  Canned tiny shrimp 2 1⁄2 Ounce, drained (1 Can)
  Salad dressing/Mayonnaise 1⁄2 Cup (8 tbs)
  Thinly sliced celery 2 Tablespoon
  Finely chopped onion 1 Tablespoon
  Finely chopped pimiento 1 Tablespoon
  Celery leaves 4 (Optional)
Directions

GETTING READY
1) Follow package instructions to cook shells until al dente and drain well.
2) Drain again after washing thoroughly under cold running water and cool them after drying on paper-towel-lined plate.
3) Remove the liquid from crabmeat.

MAKING
4) In a large bowl, put crabmeat and break into small pieces with a fork, discarding bits of shell or cartilage, if any.
5) Stir in cheese, shrimp, salad dressing, celery, onion and pimiento and add in more salad dressing, if the seafood mixture seems too dry.
6) Spoon the seafood mixture into cooled shells and chill, covered in refrigerator.

SERVING
7) If wished, garnish with celery leaves and serve chilled.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Dish: 
Stuffing
Ingredient: 
Seafood
Interest: 
Everyday
Cook Time: 
30 Minutes
Servings: 
4

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