I originally tried doing a version of these as stuffed mushrooms and less ingredients, both the boyfriend and I thought they were terribly bland. I would not be defeated though! Having been in a bit of a tight spot with money, my creativity got ramped up. These turned out incredibly delicious and I quote my boyfriend ‘These are website worthy’. You can serve these as a side dish (I served them with some mango ribs), as an appetizer, or even as a main!
- 1 4oz. can baby shrimp
- 1 4.25oz. can crab meat
- 10 jumbo pasta shells
- 4 strips of bacon, cooked and chopped
- 3 cloves garlic, minced
- 1 C. spinach, chopped
- 1 stalk celery, chopped
- 4 green onions, chopped plus more for garnish
- 1/2 C. cream cheese, softened
- 1/4 C. mayonnaise
- 1 tsp. horseradish (optional)
- 1 tsp. Old Bay seasoning, or to taste
- 1-1/2 tsp. lemon juice
- 1 Tbsp. olive oil
- Salt and pepper to taste
- 1/2 C. Panko breadcrumbs
Preheat oven to 300°
Heat olive oil over medium heat and add celery and garlic, cook for one minute. Add green onions and cook an additional 30 seconds. Add shrimp and crab, season with salt and pepper and cook 2 minutes. Remove from heat and cool slightly.
Get your pasta going according to package directions, drain and let cool enough to handle.
In a mixing bowl combine everything except pasta shells and mix well to distribute the ingredients evenly. Spoon generously into shells, using all the filling. Combine bread crumbs and about a tsp. Olive oil, mixing well and top shells with mixture.
Line a baking dish with foil and spray with cooking spray. Bake shells for 15 minutes. Switch to broil and cook until the bread crumbs have a golden brown color, 2 minutes or so. Let cool for 5 minutes, garnish with green onions and enjoy!