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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.
Chef Instructor
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Live, interactive cooking with a professional chef who keeps things approachable and fun.
We’ll send the recipe ahead of time so you can prep, test it out, or just come ready with questions.
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After the live class, the full recipe and class replay will be available in Past Classes page.