Crab Minestrone with Stuffed Shells

Staff Writer
Crab Minestrone with Stuffed Shells
Thinkstock/iStockphoto

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.

9
Servings
447
Calories Per Serving
Deliver Ingredients

Notes

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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 Cups 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.
 

Crab Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Crab Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Nutritional Facts

Total Fat
25g
39%
Sugar
6g
N/A
Saturated Fat
6g
32%
Cholesterol
42mg
14%
Protein
18g
37%
Carbs
38g
13%
Vitamin A
132µg
15%
Vitamin B12
2µg
28%
Vitamin B6
0.4mg
18.6%
Vitamin C
8mg
13%
Vitamin E
3mg
17%
Vitamin K
36µg
45%
Calcium
122mg
12%
Fiber
5g
22%
Folate (food)
131µg
N/A
Folate equivalent (total)
135µg
34%
Folic acid
2µg
N/A
Iron
4mg
23%
Magnesium
82mg
21%
Monounsaturated
15g
N/A
Niacin (B3)
5mg
26%
Phosphorus
239mg
34%
Polyunsaturated
3g
N/A
Potassium
945mg
27%
Riboflavin (B2)
0.3mg
17.5%
Sodium
860mg
36%
Thiamin (B1)
0.3mg
17.3%
Trans
0.2g
N/A
Zinc
2mg
16%

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