Devilled crab conchiglioni

4 Servings

Ingredients

Quantity Ingredient
350 grams Conchiglioni (large shells)
200 grams LF cream cheese
⅔ cup Skim milk
½ teaspoon Paprika
1 teaspoon Dijon mustard
1 tablespoon Dried breadcrumbs
2 teaspoons Parmesan cheese; grated
1 dash Salt & pepper
1 Green onion; finely chopped
1 Stalk celery; finely chopped
½ small Red pepper; finely chopped
3 tablespoons White wine
3 tablespoons LF creme fraiche
350 grams Crab meat in brine; drained (12 oz)
3 tablespoons Fresh white breadcrumbs
2 tablespoons Parmesan cheese; grated
1 tablespoon Dijon mustard
½ teaspoon Red chili paste

Directions

FILLING

1. For filling. Put green onion and pepper in small pan with wine. Cover and cook gently 3-4 mins until tender and wine is evaporated. Draw off heat and add remaining filling ingredeints and mix well.

2. Cook pasta until al dente. Drain well then arrange upside down on clean dish towel.

3. In small pan, put cream cheese, paprika and mustard and heat gently and whick until smooth. Season to taste. Fill shells with crab mixture. Spoon cheese sauce over base of shallow ovenproof dish and arrange shells on top.

4. Mix together dried breadcrumbs and cheese and sprinkle overtop. Cover dish with foil and bake at 425F for 15 mins. Uncover and return for a further 5 mins.

Per serving:

514 calories, 8.8g fat (15% CFF) ⅗ g sat.fat, 79mg chol.

Contributor: "Low-Fat Pasta" Sue Maggs Posted to recipelu-digest Volume 01 Number 322 by Cathleen <catht@...> on Nov 28, 1997

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