Crab Shells
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.
|
