Jumbo Shells With Crab Mornay Recipe
Ingredients
| 12 jumbo pasta shells | ||
| Unsalted butter | 45 Milliliter | |
| 1 finely diced onion | ||
| Mushrooms | 125 Milliliter, sliced | |
| 450 g cooked crab meat | ||
| Ricotta cheese | 125 Milliliter | |
| Egg | 1 | |
| Cracked black pepper | 3 Milliliter | |
| 30 ml flour, all purpose | ||
| 125 ml half & half cream | ||
| Chicken stock | 250 Milliliter | |
| Parmesan cheese | 80 Milliliter, grated | |
Directions
Cook the shells in 4 quarts (4 L) boiling salted water for 12-14 minutes.
Rinse under cold water.
Melt 1 tbsp (15 ml) of butter in a large skillet.
Saute the onion and mushrooms until tender and all moisture has evaporated.
Allow to cool.
Blend the crab, ricotta, sauteed onion, egg and pepper.
Stuff each shell with the mixture pressing into the shell.
Place shells in a lightly greased casserole dish.Heat the remaining butter in a sauce pan, add the flour and cook 2 minutes over low heat.
Add the chicken stock and cream and simmer until thickened.
Add the Parmesan and simmer an additional 2 minutes.
Pour sauce over shells, bake in a preheated 350°F (180°C) oven for 20 minutes.
Serve.
Rinse under cold water.
Melt 1 tbsp (15 ml) of butter in a large skillet.
Saute the onion and mushrooms until tender and all moisture has evaporated.
Allow to cool.
Blend the crab, ricotta, sauteed onion, egg and pepper.
Stuff each shell with the mixture pressing into the shell.
Place shells in a lightly greased casserole dish.Heat the remaining butter in a sauce pan, add the flour and cook 2 minutes over low heat.
Add the chicken stock and cream and simmer until thickened.
Add the Parmesan and simmer an additional 2 minutes.
Pour sauce over shells, bake in a preheated 350°F (180°C) oven for 20 minutes.
Serve.
Chef
