Deviled Crab Shells

Deviled Crab Shells


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This recipe is a great twist on traditional ricotta-stuffed pasta shells. You will never forget the unique crab flavor that really enhances this dish.

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Serving Size / Yield

6-8 shells


  • 1 pkg. pasta shells
  • 1 lb. crab meat, chopped
  • 2 eggs
  • 2 Tbs. Worcestershire sauce
  • 1/2 C. mayonnaise
  • 2 Tbs. prepared mustard
  • 1/2 C. cracker or bread crumbs
  • 1/4 C. canned milk, undiluted
  • 1/2 tsp. salt
  • 2 Tbs. parsley flakes
  • 1 Tbs. hot sauce
  • a pinch of vinegar and sugar
  • 1/4 C. mixture of chopped green pepper, celery, and onions

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Mix beaten eggs, Worcestershire sauce, mayonnaise, mustard, and canned milk, blending well. Stir in crab meat, salt, parsley, and hot sauce. Mix together bread crumbs and vegetable mixture and then add it to your filling, blending well. Fill the cooked and chilled pasta shells with the mixture and sprinkle with cracker meal and paprika. Bake at 400 degrees for 25-30 minutes, or until brown.

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