Food & Cooking Recipes Ingredients Seafood Recipes Crab-Stuffed Shells with Peas and Leeks 3.8 (21) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 10 These shellsare sophisticated enough for any occasion. ServeParmesan cheese on the side. Ingredients 9 tablespoons unsalted butter 2 leeks, white and pale-green parts only, halved lengthwise, cut into ¼-inch half-moons, washed well, and drained 1 cup fresh or frozen peas Coarse salt and freshly ground pepper 8 ounces lump crabmeat, picked over and rinsed 6 tablespoons all-purpose flour 2 cups milk 1 cup heavy cream Juice of 1 lemon 1 pound jumbo pasta shells ½ cup breadcrumbs, preferably homemade 6 garlic cloves, minced ¼ cup fresh flat-leaf parsley leaves 1 tablespoon extra-virgin olive oil Directions Melt 3 tablespoons butter in a medium skillet over medium heat. Add leeks, and cook until soft, about 5 minutes. Add peas; cook until bright green, about 3 minutes more. Transfer mixture to a bowl, and season with salt and pepper. Stir in the crab-meat; cover with plastic wrap, and refrigerate until ready to assemble. Melt remaining 6 tablespoons butter in a large saucepan over medium heat. When bubbling, add flour. Cook, whisking constantly, 1 minute. While whisking, slowly pour in milk. Continue cooking, whisking constantly, until mixture bubbles and thickens. Remove from heat; stir in cream and lemon juice, and season with salt and pepper. Preheat oven to 375 degrees. Bring a large pot of water to a boil. Add salt and pasta shells; cook 2 to 3 minutes less than package instructions. Drain. Meanwhile, in a small bowl, stir together breadcrumbs, garlic, parsley, and oil; set aside. Stir 1 cup cream sauce into reserved crab mixture. Pour another cup cream sauce into the bottom of a 9-by-13-inch baking dish. Fill each pasta shell with a heaping tablespoon of crab mixture; arrange in baking dish. Spoon remaining sauce over shells, and sprinkle with remaining breadcrumb mixture. Transfer to oven; bake until mixture is bubbling and the top is golden brown, about 30 minutes. Let cool 5 minutes before serving. Rate it Print