Crab & Shrimp Salad Stuffed Shells With Herb Hollandaise

10m
Prep Time
30-40m
Cook Time
40m
Ready In


"These are perfect for brunch, lunch, or dinner. Easy to prepare ahead; and, perfect for company. Now, fresh crab is really preferred; however, a good lump crab meat (canned or frozen) is also fine. As always, use what you can find and in season. My seafood market often sells cooked lump crab meat and cooked shrimp - which makes this recipe pretty easy to put together. I like to serve these with a fruit salad for a nice light brunch or lunch. For dinner; add a bowl of soup, roasted tomatoes; or, homemade bread would make a nice side. These also make a nice starter dish for a dinner party. These are NOT your AVERAGE stuffed shells; but, definitely a nice treat for a special occasion. Prep time DOES include the time for the seafood salad to chill."

Original is 7 servings
  • FOR SEAFOOD SALAD
  • FOR VINAIGRETTE
  • FOR HERB BLENDER HOLLANDAISE

Nutritional

  • Serving Size: 1 (509.6 g)
  • Calories 1148.4
  • Total Fat - 53.3 g
  • Saturated Fat - 21.8 g
  • Cholesterol - 259.4 mg
  • Sodium - 2372.2 mg
  • Total Carbohydrate - 146.1 g
  • Dietary Fiber - 10.6 g
  • Sugars - 77.3 g
  • Protein - 24.7 g
  • Calcium - 195.3 mg
  • Iron - 4.9 mg
  • Vitamin C - 54.8 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Vinaigrette ... This makes a bit more than you will need for this salad; however, just keep the extra in the refrigerator. The leftover is great as a marinade, on grilled vegetables; and, of course on any type of salad. I like to add everything to a small mason jar, or tupperware container; and, just shake. You can also add everything to a small bowl, and whisk.

Step 2

Seafood Salad ... Add the vinaigrette, pimentos, scallions, celery, and spinach to a large bowl; and, toss to combine. Then, add the shrimp and crab; and gently mix - trying not to break up the crab. Taste for seasoning; and, adjust if necessary. Then, cover; and refrigerate while you make the pasta and hollandaise sauce. I like to let the seafood mix chill, a good 30 minutes before stuffing the shells.

Step 3

Pasta ... As the seafood chills; prepare your pasta shells. Cook according to package directions in plenty of salted water. Then, transfer to a sheet pan to cool. Note: One thing I have noticed, is that NOT every 1 lb box of jumbo shells are the same. They don't all have the same amount of shells; nor, are they the same size. So, this recipe will basically fill 16-24 average sized shells. Also, it depends on how much filling you use per shell. So, cook the whole box to be safe.

Step 4

Shells ... Once the shells are cool; stuff the shells with the chilled seafood mix. Add the mixed baby greens (your choice), to a a large serving platter; and, place the stuffed shells on the platter.

Step 5

Hollandaise ... Add the egg yolks, lemon juice, hot sauce and mustard to the blender; and, pulse a few times, until everything is well combined. Slowly, and I mean slowly ... drizzle in the butter; while the blender is on low speed. Do NOT rush it. The sauce will begin to emulsify - or thicken. Finish with the fresh herbs; and, season with salt and pepper. Pulse a couple of times, until the herbs are incorporated. Note: Make sure the eggs are room temp, and the butter is hot; but NOT boiling.

Step 6

Serve and ENJOY! ... Personally, I drizzle the hollandaise over each shell and garnish with chives; but, I also like to serve any extra hollandaise on the table ... so, anyone can add more if they want. Sometimes I will make a double batch of the hollandaise; it is great on eggs benedict, over grilled vegetables. As I said, a fruit salad is perfect for brunch or lunch; but, add a bowl of soup, roasted tomatoes and crusty bread ... and you have lunch or dinner. And, they make a delish starter for a dinner party too.

Tips


No special items needed.

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