Crab Shells
13th February 2007
36 jumbo pasta shells
2(8oz.)Neufchatel cheese, softened
1 lb. imitation crab meat, chopped
6 oz. tiny cooked shrimp
1 bunch green onions, chopped
2 stalks celery, chopped fine
1/3c. mayonnaise
2 T. sugar
1 1/2 t. salt
1/2 t. pepper
2 t. lemon juice
Cook shells al dente in a large pot of boiling water.
Drain well.
In a large bowl, cream the cheese and mix in all the other ingredients.
Stuff a rounded tablespoonful into each shell.
Chill for 2 hours.
May also be served as a spread. Omit pasta shells and cut recipe in half. Serve with crackers, bread rounds or toast points.
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