Crab-Stuffed Shells with Peas and Leeks recipes

Crab-Stuffed Shells with Peas and Leeks recipes
15 Ingredients
  • 9 tablespoons unsalted butter
  • 2 leeks, white and pale-green parts only, halved lengthwise, cut into 1/4-inch half-moons, washed well, and drained
  • 1 cup fresh or frozen peas
  • freshly ground pepper
  • coarse salt
  • 8 ounces lump crabmeat, picked over and rinsed
  • 6 tablespoons all-purpose flour
  • 1 cups milk
  • 1 cup heavy cream
  • Juice of 1 lemon
  • 1 pound jumbo pasta shells
  • 1/2 cup breadcrumbs, preferably homemade
  • 6 garlic cloves, minced
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1 tablespoon extra-virgin olive oil
Nutrition
453
23% daily value
10 servings
                                       
                                            balanced
     

Fat

35% 23

Saturated

65% 13

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 1

Carbs

16% 49

Carbs (net)

- 46

Fiber

13% 3

Sugars

- 5

Sugars, added

- 0

Protein

28% 14

Cholesterol

28% 85

Sodium

18% 422

Calcium

11% 110

Magnesium

12% 51

Potassium

7% 312

Iron

11% 2

Zinc

18% 2

Phosphorus

31% 214

Vitamin A

26% 232

Vitamin C

12% 11

Thiamin (B1)

17% 0

Riboflavin (B2)

15% 0

Niacin (B3)

15% 2

Vitamin B6

16% 0

Folate equivalent (total)

17% 66

Folate (food)

- 47

Folic acid

- 12

Vitamin B12

40% 1

Vitamin D

5% 1

Vitamin E

10% 1

Vitamin K

34% 41
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