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Crab-Stuffed Shells with Peas and Leeks
MARTHA STEWART15Ingredients
85Minutes
470Calories
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Ingredients
US|METRIC
10 SERVINGS
- 9 Tbsp. unsalted butter
- 2 leeks (white and pale-green parts only, halved lengthwise, cut into 1/4-inch half-moons, washed well, and drained)
- 1 cup frozen peas (or fresh)
- freshly ground pepper
- coarse salt
- 8 oz. lump crabmeat (picked over and rinsed)
- 6 Tbsp. all-purpose flour
- 1 cup milk
- 1 cup heavy cream
- 1 lemon
- 1 lb. jumbo pasta shells
- 1/2 cup breadcrumbs (preferably homemade)
- 6 garlic cloves (minced)
- 1/4 cup flat leaf parsley leaves (fresh)
- 1 Tbsp. extra-virgin olive oil
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol85mg28% |
| Sodium230mg10% |
| Potassium360mg10% |
| Protein14g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate50g17% |
| Dietary Fiber4g16% |
| Sugars4g |
| Vitamin A30% |
| Vitamin C30% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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