Devilled Crab Conchiglioni
| Yield: | 4 Servings |
| Categories: | Low-Fat, Pasta |
| 350 | g | Conchiglioni (large shells) |
| 200 | g | LF cream cheese |
| 2/3 | c | Skim milk |
| 1/2 | ts | Paprika |
| 1 | ts | Dijon mustard |
| 1 | tb | Dried breadcrumbs |
| 2 | ts | Parmesan cheese; grated |
| 1 | ds | Salt & pepper |
| FILLING | ||
| 1 | Green onion; finely chopped | |
| 1 | Stalk celery; finely chopped | |
| 1/2 | sm | Red pepper; finely chopped |
| 3 | tb | White wine |
| 3 | tb | LF creme fraiche |
| 350 | g | Crab meat in brine; drained (12 oz) |
| 3 | tb | Fresh white breadcrumbs |
| 2 | tb | Parmesan cheese; grated |
| 1 | tb | Dijon mustard |
| 1/2 | ts | Red chili paste |
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