Crabby Eggshells with Cheesy Custard Sauce
Submitted by: Cheryl Rogers
|8||whole eggs, soft scrambled|
|2 tablespoons||horseradish mustard|
|1/2 cups||fat free half & half|
|6 ounces||cream cheese (chilled and cut into 1/4 inch cubes)|
|8 ounces||shredded gruyere cheese|
|8 ounces||lump crab meat, well-drained|
|2/3 cups||red bell pepper, finely diced|
|8||scallions, finely chopped (both white and green parts)|
|2/3 cups||cooked bacon crumbles|
|20||jumbo pasta shells|
- In a large bowl, combine the scrambled eggs, bacon, scallions, red bell pepper, crab meat, and cheeses. Whisk together fat free half ‘n half, 3 eggs and mustard. Stir into crab mixture. Fill each shell with a heaping ¼ cup of filling. Place in a greased baking dish. Cover tightly with foil and bake at 350°F for 20 minutes. While baking, prepare Cheesy Custard Sauce. Remove foil and spoon sauce over the shells. Return to the 350°F oven for an additional 10 minutes, uncovered. Let rest 5 minutes. Garnish as desired with sauce, scallions, bell peppers, bacon bits or other garnish. Serves 8-10.
- Cheesy Custard Sauce: In a small saucepan over medium heat, whisk together 1½ cups fat free half ‘n half and 6 egg yolks. Cook, stirring constantly until mixture thickens slightly. Remove from heat and add 4 oz gruyere cheese, 3 oz cream cheese, 1 tablespoon horseradish mustard, ¼ cup thin sliced scallions (greens only), and ¼ cup finely chopped red bell pepper. Stir until cheeses are melted.