Chesapeake Bay Crab & Noodle Bake

Chesapeake Bay Crab & Noodle Bake

Ingredients:

2 cans  Cream of Crab Soup

8 oz. lump crabmeat Crab Meat

4 oz. (2c.) dry egg noodles

1 c. plain bread crumbs or cracker crumbs


Directions:

Preheat oven to 375?F.

Cook noodles according to package directions. Drain and set aside.

Combine cooked noodles and cream of crab soup in same pot noodles were cooked in.

Gently fold in crab meat.

Place mixture into buttered 2 qt. casserole dish and top with bread crumbs.

Bake casserole 20-25 minutes until bubbly hot and bread crumbs are golden brown.

Creamy Crab Stuffed Shells with Roasted Red Pepper Sauce

Creamy Crab Stuffed Shells with Roasted Red Pepper Sauce

Ingredients:

1 lb. jumbo lump crab meat

1 box jumbo pasta shells

1 c. ricotta cheese

2 c. baby spinach

1 Tbsp. garlic, minced

1 c. roasted red peppers

1 c. chicken stock

1 Tbsp. balsamic vinegar

1/4 c. fresh basil

2 tsp salt, divided

4 tsp. freshly ground black pepper, divided

1/2 c. parmesan cheese


Directions:

Cook the shells according to package directions.

Meanwhile, combine crab meat, ricotta, spinach, garlic, 1 tsp. salt and 2 tsp. pepper in a small bowl. Set aside.

In a blender, combine roasted red peppers, chicken stock, balsamic vinegar, basil, remaining salt and pepper. Blend until smooth.

When the shells are cooked and easy to handle, fill each with two tablespoons of crab mixture.

In a 13x9” glass baking dish, pour 1/4 cup of red pepper sauce over the bottom.

Top with filled shell and remaining sauce.

Sprinkle with parmesan cheese.

Bake in the oven at 350?F for 25 minutes, until shells are warmed throughout.