Dungeness Crab Stuffed Shells are a delicious way to highlight fresh seafood and give classic stuffed shells a luxurious twist by using a creamy alfredo-style sauce instead of tomato sauce.
Dungeness Crab Stuffed Shells
If you love seafood, this recipe is a real treat. The shells are filled with a rich blend of mascarpone and ricotta, seasoned gently with oregano and basil, then topped with generous pieces of Dungeness crab. A simple garlic cream sauce ties everything together, making this a satisfying and elegant main course.
The filling is creamy and cheesy, with mascarpone adding silkiness and ricotta lending body. Freshly shredded Reggiano and mozzarella create a golden, melty topping, while the crab provides bright, briny flavor in every bite. After assembling, the shells are finished in the oven so the sauce thickens and the cheese becomes bubbly.
More seafood recipe ideas
Seafood Bisque
Shrimp Scampi Pasta
Crispy Battered Halibut (no beer)
Pan-Seared Sea Scallops with White Wine Bacon Cream Sauce
Garlic Steamed Clams
Blackened Shrimp Pasta
To finish the dish, the shells are arranged in a baking dish, covered with a quick garlic cream sauce and a sprinkle of Parmigiano Reggiano, then baked until warmed through and lightly golden. The result is indulgent without being overly complicated—perfect for a special weeknight meal or a seafood-focused holiday.
These stuffed shells are rich, creamy, and packed with crab. They satisfy seafood cravings and make a wonderful main dish for occasions like Lent or any dinner when you want to showcase shellfish.
Dungeness Crab Stuffed Shells
These stuffed shells showcase fresh crab in a smooth, cheesy alfredo-style sauce. They combine creamy cheeses and a delicate garlic cream for a decadent, crowd-pleasing entrée.
Ingredients
- 1 box large pasta shells
Garlic Cream Sauce:
- ½ cup salted butter
- 3 cups heavy cream
- 2 cloves garlic, minced
- ½ teaspoon salt, or to taste
Filling:
- 4 oz mascarpone
- 8 oz ricotta
- 1 egg, beaten
- ½ teaspoon dried oregano
- ¼ teaspoon dried basil
- 1 cup freshly shredded Parmigiano Reggiano
- 2 cups shredded mozzarella
- 2–3 cups shelled Dungeness crab meat
Instructions
- Preheat the oven to 275°F (135°C).
- Melt the butter in a large saucepan over medium-low heat. Add the minced garlic and sauté briefly, about 30 seconds, until fragrant. Pour in the heavy cream, whisk to combine, and simmer gently until the sauce reduces slightly and thickens. Season with salt to taste.
- Cook the pasta shells in boiling salted water, par-boiling them for about half of the package cooking time so they remain firm enough to fill. Drain and let the shells cool until they are easy to handle.
- While the shells cook, combine mascarpone, ricotta, beaten egg, oregano, and basil in a bowl. Stir in the shredded Parmigiano Reggiano and about half of the shredded mozzarella until well blended.
- Spoon a thin layer of the garlic cream sauce across the bottom of a baking dish to prevent sticking and add flavor.
- Fill each shell with the cheese mixture, then place a generous piece of Dungeness crab on top of each filled shell. Arrange the shells in the prepared baking dish. Pour the remaining cream sauce evenly over the shells and sprinkle the remaining mozzarella on top.
- Bake for 30–40 minutes, until the sauce is bubbling and the cheese is melted and lightly golden. Remove from the oven and let rest a few minutes before serving.
Nutrition Information (per serving, estimate)
Yield: 6 servings | Serving Size: 1
Calories: 921 • Total Fat: 84g • Saturated Fat: 52g • Trans Fat: 2g • Unsaturated Fat: 26g • Cholesterol: 304mg • Sodium: 1077mg • Carbohydrates: 15g • Fiber: 0g • Sugar: 5g • Protein: 29g
Nutrition data is an estimate. If you require precise information for medical or dietary reasons, consult a trusted source.