Lunch / Dinner
Crab-Alfredo Baked Shells
A cross between mac ‘n cheese and stuffed shells, this dish has fantastic flavor as well as luxurious looks — and you don’t have to bother with any tedious stuffing. Just toss bite-sized shells with rich, creamy Alfredo sauce and sweet crabmeat, fill up individual baking dishes, then sprinkle on cheese and bread crumbs before broiling.
You can make and assemble these casseroles in the morning, then refrigerate them. Add the topping just before broiling.
Preheat broiler to high with rack 6 inches from element. Coat six 6-oz. baking dishes with nonstick spray.
Cook shells in a pot of boiling salted water according to package directions; drain. Rinse shells under cold water.
Heat cream, shallots, and nutmeg in a saucepan over medium-low until steaming. Whisk in butter until completely melted. Add 1½ cups Parmesan, 3 Tbsp. parsley, and pepper. Increase heat to medium; cook, whisking often, until thickened, 10 minutes.
Stir in lemon juice; season with salt. Transfer sauce to a large bowl. Fold crabmeat and shells into sauce; divide among prepared dishes.
Combine panko and remaining ½ cup Parmesan; sprinkle over casseroles. Broil casseroles until golden and bubbly, 3–4 minutes. Top casseroles with remaining 1 Tbsp. parsley.
Lemon juice adds bright flavor. Add it at the end of cooking to keep the cream from curdling.
To keep the crabmeat in large chunks, be sure to gently fold it into the sauce.
Topping the casseroles with panko and Parmesan adds great flavor, texture, and browning when baked.
% Daily Value*
Total Fat 57g 87%
Saturated Fat 37g 185%
Cholesterol 226mg 75%
Sodium 817mg 34%
Carbs 34g 11%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.