Crab Minestrone with Stuffed Shells

Thinkstock/iStockphoto

Ingredients

For the soup

  • 1/2 Cup  olive oil
  • live hard-shell crabs
  • 1 Cup  chopped celery, divided
  • 1/2 Cup  chopped leeks
  • 1/2 Cup  chopped fresh basil
  • cloves garlic
  • 1 Cup  tomato sauce
  • 8 Cups  chicken stock
  • 1 Tablespoon  coarse salt
  • 1 Tablespoon  peppercorns
  • 1/2 Cup  diced carrots
  • 1/2 Cup  green beans
  • 1/2 Cup  tomato concasse
  • 1/2 Cup  chopped spinach
  • 1 Cup  white beans, cooked

For the crabmeat-stuffed shells

  • 1/4 Pound  small pasta shells
  • 3 Tablespoons  olive oil
  • 1/4 Cup  breadcrumbs
  • 1/4 Cup  butter
  • 3/4 Cups  lump crabmeat
  • 1/2 Teaspoon  coarse salt
  • 1/4 Teaspoon  freshly ground pepper

A great  bowl of minestrone is hard not to love, but is even better with some fresh crabs thrown in and served alongside crabmeat stuffed shells. The crabmeat makes it a more substantial meal, and the minestrone is a great sauce for the shells.

Directions

For the soup

Heat olive oil in a large soup pot. Add crabs, ½ cup of the celery, leeks, basil and 6 cloves of the garlic. Sauté, stirring for 5 minutes. Add the tomato sauce, broth, salt and peppercorns.

Bring the liquid to a boil and simmer for 30 minutes, skimming and discarding foam that rises to the top. Drain the broth and discard vegetables. Return broth to soup pot and bring to a simmer.

Mince the last two cloves of garlic. Reduce the broth to approximately 1 ½ quarts. Add carrots, the rest of the celery, and the green beans and cook for about 5 minutes. Add the tomato concasse, spinach, white beans, minced garlic, salt and pepper and simmer an additional 5 minutes.
 

For the crabmeat-stuffed shells

Cook the pasta shells in boiling, salted water until al dente. Drain, discard any broken shells, and toss the remainder of shells with 1 tablespoon olive oil. Reserve.

Preheat oven to 350 degrees.

Mix the breadcrumbs and butter with crabmeat, salt and pepper in a bowl and mix until thoroughly combined. Spoon the crabmeat mixture into a pastry bag and using a small tip, fill each shell. Coat a baking pan with remaining olive oil and place filled shells in pan. Bake for 10 minutes.
 

Notes

To read more about David and his restaurants, visit his website and his Facebook page. 

Nutrition

Calories per serving:

517 calories

Dietary restrictions:

High Fiber Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Alcohol Free

Daily value:

26%

Servings:

9
  • Fat 234g 361%
  • Carbs 344g 115%
  • Saturated 59g 297%
  • Fiber 49g 197%
  • Trans 2g
  • Sugars 59g
  • Protein 296g 591%
  • Cholesterol 938mg 313%
  • Sodium 15,508mg 646%
  • Calcium 1,768mg 177%
  • Magnesium 996mg 249%
  • Potassium 10,962mg 313%
  • Iron 42mg 235%
  • Zinc 48mg 318%
  • Phosphorus 3,814mg 545%
  • Vitamin A 16,472IU 329%
  • Vitamin C 96mg 160%
  • Thiamin (B1) 3mg 195%
  • Riboflavin (B2) 3mg 176%
  • Niacin (B3) 66mg 329%
  • Vitamin B6 4mg 224%
  • Folic Acid (B9) 1,537µg 384%
  • Vitamin B12 80µg 1,328%
  • Vitamin D 1µg 0%
  • Vitamin E 32mg 158%
  • Vitamin K 368µg 460%
  • Fatty acids, total monounsaturated 134g
  • Fatty acids, total polyunsaturated 28g
See detailed nutritional info Have a question about nutritional data? Let us know.

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...