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Crab Minestrone with Stuffed Shells Recipe
Nov 02, 2012 @ 12:27 PM
Posted by
Daily Value: 26%
Servings: 9
High-Fiber
Posted by
Nutrition
Cal/Serving: 518Daily Value: 26%
Servings: 9
High-Fiber
| Fat | 26g | 40% |
| Saturated | 7g | 33% |
| Trans | 0g | 0% |
| Carbs | 38g | 13% |
| Fiber | 5g | 22% |
| Sugars | 7g | 0% |
| Protein | 33g | 66% |
| Cholesterol | 102mg | 34% |
| Sodium | 1707mg | 71% |
| Calcium | 194mg | 19% |
| Magnesium | 110mg | 27% |
| Potassium | 1232mg | 35% |
| Iron | 5mg | 26% |
| Zinc | 5mg | 35% |
| Vitamin A | 1961IU | 39% |
| Vitamin C | 10mg | 17% |
| Thiamin (B1) | 0mg | 21% |
| Riboflavin (B2) | 0mg | 18% |
| Niacin (B3) | 7mg | 36% |
| Vitamin B6 | 0mg | 24% |
| Folic Acid (B9) | 169µg | 42% |
| Vitamin B12 | 10µg | 159% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 3mg | 16% |
| Vitamin K | 36µg | 45% |
| Fatty acids, total monounsaturated | 15g | 0% |
| Fatty acids, total polyunsaturated | 3g | 0% |
Have a question about the nutrition data? Let us know.
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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.
INGREDIENTS
For the soup:
- 1/2 cup olive oil
- 6 live hard-shell crabs
- 1 cup chopped celery, divided
- 1/2 cup chopped leeks
- 1/2 cup chopped fresh basil
- 8 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 cup lump crabmeat
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
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.
