Tender jumbo pasta shells filled with sweet wild Alaska Bairdi snow crab, creamy ricotta, mascarpone, fresh basil, and Parmesan. Nestled in a silky lemony béchamel with white wine and shallots, the shells are baked until bubbling and finished with golden, crispy Parmesan breadcrumbs.
Lemony Wild Alaska Crab-Stuffed Shells
Servings: 4-6
Prep Time: 25 minutes
Cook Time: 45-50 minutes
Tender jumbo pasta shells filled with sweet wild Alaska Bairdi snow crab, creamy ricotta, mascarpone, fresh basil, and Parmesan. Nestled in a silky lemony béchamel with white wine and shallots, the shells are baked until bubbling and finished with golden, crispy Parmesan breadcrumbs.
Ingredients
- For the Wild Alaska Crab-Stuffed Shells:
- 8 ounces jumbo pasta shells
- 15 ounces whole-milk ricotta cheese
- ½ cup mascarpone cheese
- ¾ cup grated mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons finely chopped fresh basil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 6 ounces cooked wild Alaska Bairdi snow crab meat, picked over for shells and chopped or torn into small pieces
- For the Lemony Béchamel:
- 2 tablespoons unsalted butter
- 1 large shallot, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- ⅓ cup dry white wine
- 2 cups whole milk, warmed
- 1 teaspoon finely grated lemon zest
- ¼ cup finely grated Parmesan cheese
- 2 tablespoons freshly squeezed lemon juice, plus more to taste
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon freshly ground black pepper
- For the Breadcrumbs:
- 2 tablespoons unsalted butter, melted
- ¾ cup panko breadcrumbs
- ¼ cup finely grated Parmesan cheese
- 1 teaspoon finely grated lemon zest
- Pinch of kosher salt
- Lemon wedges, for serving
Instructions
- Preheat oven, cook shells: Preheat the oven to 375°F. Bring a large pot of generously salted water to a boil. Cook the shells until just shy of al dente, about 2 minutes less than the package directions. Drain and rinse briefly under cool water to stop the cooking. Set aside.
- Prepare the crab filling: In a large mixing bowl, combine the ricotta, mascarpone, mozzarella, Parmesan, basil, salt, and black pepper. Add the crab meat and gently fold until evenly incorporated, taking care not to break up the crab too much. Set aside.
- Prepare the béchamel: Melt the butter in a medium saucepan over medium heat. Add the shallots and sauté for 3–4 minutes until softened and translucent. Stir in the garlic and cook for another 30 seconds until fragrant. Sprinkle in the flour and cook, stirring constantly, for 1 minute to remove the raw flour taste. Slowly pour in the white wine, whisking continuously to create a smooth mixture. Allow the wine to simmer for 1–2 minutes before gradually whisking in the warm milk. Continue cooking over medium-low heat, whisking frequently, for 4–6 minutes until the sauce thickens slightly and coats the back of a spoon.
- Finish sauce: Remove the saucepan from the heat. Stir in the grated Parmesan until smooth. Gradually whisk in the lemon zest and juice, then season with salt and black pepper. The sauce should be creamy but still easily pourable, as it will thicken further during baking.
- Assemble the shells: Spread half of the béchamel evenly across the bottom of a 9-by-13-inch baking dish. Fill each cooked pasta shell with 1½–2 tablespoons of the crab and ricotta mixture and arrange in the dish, open side up. Spoon the remaining sauce over and around the shells, leaving some of the filling exposed.
- Bake shells: Cover the baking dish loosely with aluminum foil. Bake at 375°F for 20–25 minutes.
- Prepare breadcrumbs: In a small bowl, combine the melted butter, panko breadcrumbs, Parmesan cheese, lemon zest, and a pinch of salt. Toss until the breadcrumbs are evenly coated.
- Add the breadcrumbs: Remove the foil and sprinkle the breadcrumb mixture evenly over the stuffed shells. Continue baking for another 10–15 minutes, until the sauce is bubbling around the edges and the breadcrumbs are golden brown.
- Broil if needed: If the breadcrumbs need additional color, switch the oven to broil and cook uncovered for 1–2 minutes, watching closely to prevent burning.
- Finish and serve: Remove the stuffed shells from the oven and rest for 5 minutes before serving. Garnish with additional fresh basil or lemon zest, if desired. Serve with lemon wedges.
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