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MARKETPLACE:  Auto | Jobs | People Search | Personals | Travel | Yellow Pages  November 29, 2004
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Crab Shells
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Submitted by Terri Myers of Columbia, SC.

36 jumbo pasta shells
2(8oz.)Neufchatel cheese, softened
1 lb. imitation crab meat, chopped
6 oz. tiny cooked shrimp
1 bunch green onions, chopped
2 stalks celery, chopped fine
1/3c. mayonnaise
2 T. sugar
1 1/2 t. salt
1/2 t. pepper
2 t. lemon juice 

Cook shells al dente in a large pot of boiling water. Drain well.

In a large bowl, cream the cheese and mix in all the other ingredients. Stuff a rounded tablespoonful into each shell. Chill for 2 hours.

May also be served as a spread. Omit pasta shells and cut recipe in half. Serve with crackers, bread rounds or toast points.

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