This is a great casserole for company. Serves 12, delicious and can be done ahead of time and in the oven while serving appetizers.
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 2 leeks white and light-green parts only
- 9 tablespoons unsalted butter
- 1 cup peas
- 2 1/2 teaspoons coarse salt
- 1/2 teaspoon freshly ground pepper
- 8 ounces crabmeat
- 6 tablespoons flour
- 2 cups milk
- 1 cup heavey cream
- juice of one lemon
- 1 one pound box jumbo pasta shells uncooked
- 1/2 cup bread crumbs
- 6 cloves garlic finely minced
- 1/4 cup Parsley leaves chopped
- 1 tablespoon olive oil
Ingredients
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Instructions
- Cut the leeks in half lengthwise, and cut them across into 1/4 inch half moons. Place them in a large bowl of cold water, and shake and release sand. Transfer the leeks to a colander, and drain.
- Melt 3 tablespoons butter in a medium skillet over medium heat. Add leeks, and cook until tender, about 5 minutes. Add peas, and cook until bright green, about 3 minutes more. Transfer to a bowl, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in crabmeat, and set aside in refrigerator until ready to assemble.
- Melt remaining 6 tablespoons butter in a large saucepan over medium heat. While butter is bubbling, add flour. Cook, stiring constantly with a wire whisk, for 1 minute . While whisking, slowly pour in milk. Continue cooking, whisking constantly, until mixture bubbles and becomes thick. Remove from heat, and stir in cream, lemon juice, and remaining 2 teaspoons salt and 1/4 teaspoon pepper.
- Bring a large saucepan of water to a boil. Add pasta; cook 2 to 3 minutes less than manufacturer's instructions, until al dente.
- Transfer noodles to a colandar, and rinse with a colandar, and rinse with cold water to stop the cooking. Meanwhile, in a small bowl, combine bread crumbs, garlic, parsley and olive oil; set aside. Stir 1 cup of cream sauce into crab and pea mixture. Pour another cup of cream sauce into the bottom of a 9x13 inch baking dish.
- Fill each shell with a heaping tablespoon of the crab mixture; place in baking dish. Spoon remaining cream sauce over shells, and sprinkle with bread-crumb mixture. Bake at 350 degrees until the mixture is bubbling and top is golden brown, about 30 minutes. Serve.
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