- 16 ounces [454 g] giant pasta shells
- 1 [7 1/2-ounce / 212-g] can crabmeat, drained
- 1 [2 1/2-ounce / 70-g] shrimps, drained
- 1 cup [225 g] grated Swiss cheese
- 1/2 cup [125 mL] mayonnaise, more if needed
- 2 tablespoons [30 mL] finely chopped celery
- 1 tablespoon [15 mL] finely chopped onion
- 1 tablespoon [15 mL] sliced drained red pimiento
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- Fill a large casserole with salted water; bring to a boil before adding pasta shells.
- Boil pasta shells into salted boiling water for approximately 15 minutes, until soft yet a little crunchy; drain, cool under cold running water, drain and set aside apart from each other.
- Into a bowl, mix together drained crabmeat and shrimps, grated Swiss cheese, mayonnaise, finely chopped celery and onion, and red pimiento slices.
- If mixture seems too dry, stir in a little more mayonnaise.
- Stuff each cooled pasta shell with at least 1 tablespoon [15 mL] shellfish mixture.
- Arrange stuffed pasta shells nicely onto a serving plate.
- Cover with plastic wrap and refrigerate until really cold before serving.
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