Crab & Shrimp Salad Stuffed Shells With Herb Hollandaise

How to Make

• 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.