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Vegetable-Stuffed Pork Chops
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Jumbo Shells Seafood Fancies
Yield: Makes 8 first-course servings
Ingredients:
1
package (16 ounces) uncooked jumbo pasta shells
1
can (7-1/2 ounces) crabmeat
4
ounces (1 cup) grated Swiss cheese
1
can (2-1/2 ounces) tiny shrimp, drained
1/2
cup salad dressing or mayonnaise
2
tablespoons thinly sliced celery
1
tablespoon finely chopped onion
1
tablespoon finely chopped pimiento
Preparation:
1.
Cook shells according to package directions until tender but still firm; drain. Rinse under cold running water; drain again.
2.
Invert shells on paper towel-lined plate to drain and cool.
3.
Drain and discard liquid from crabmeat. Place crabmeat in large bowl; flake with fork into small pieces. Remove any bits of shell or cartilage.
4.
Add remaining ingredients to crabmeat. If mixture seems too dry, add more mayonnaise.
5.
Using large spoon, stuff cooled shells with seafood mixture. Cover; refrigerate until chilled.
This recipe appears in:
Shellfish
