Crab Stuffed Shells feature a creamy, cheesy crab filling with crisp apple and savory bacon tucked into jumbo pasta shells, all finished with a rich Alfredo sauce. The crab provides a delicate salty-sweet base, while the apple adds bright texture and the bacon brings smoky crunch—together they create a comforting yet refined pasta dinner.
About this recipe
Crab meat naturally balances salt and sweetness: the salty note comes from the ocean, while subtle sweetness reflects the crab’s environment and life cycle. This recipe highlights those qualities while keeping the crab front and center.
To accentuate both the sweet and salty aspects without overpowering the crab, the filling includes a small amount of finely diced apple and crumbled bacon. The apple brings a crisp, slightly tart contrast and the bacon lends savory depth. Together they enhance the crab without masking it.
Don’t skip the green onion: its sharp, fresh bite cuts through the richness of the sauce and brightens each bite.
About the ingredients
Refer to the recipe card below for exact quantities. A few ingredient notes and tips:
Crab: Buy lump crab meat from the fresh seafood counter rather than canned crab. Claw meat is the most economical, jumbo lump is the priciest, and lump crab offers the best balance of flavor, texture, and cost for this dish.
Cheeses: Use freshly grated Parmesan (Parmigiano-Reggiano) for best flavor. Shred a sharp white cheddar with the large holes of a grater; if Vermont white cheddar isn’t available, a regular sharp cheddar is a fine substitute.
How to make crab stuffed shells
This is an approachable recipe that comes together quickly. The basic steps are:
- Prepare the crab filling by gently combining crab, apple, bacon, cheeses, herbs, and seasonings.
- Make a batch of Alfredo sauce and season it lightly.
- Cook jumbo pasta shells to al dente while the sauce finishes.
- Fill the cooled shells with the crab mixture, arrange them in a baking dish, and spoon sauce over them.
- Bake briefly to heat through, then garnish and serve.
Tip: Jumbo shells can sink and stick to the bottom of the pot while cooking. Stir them every couple of minutes to prevent sticking and ensure even cooking.
FAQs
You can prepare the crab filling and stuff the shells ahead of time, then refrigerate uncovered or lightly covered. Because Alfredo sauce can separate when reheated, it’s best to make the sauce and complete the baking step shortly before serving.
Reheat gently to avoid the sauce breaking. Use a low oven temperature until warmed through or reheat individual portions in the microwave at medium power. Gentle, slow reheating helps retain a silky sauce texture.
Crab Stuffed Shells
Equipment
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13×9 bake dish
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large pot
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colander
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skillet
Ingredients
For the crab filling
- 2 tsp fresh lemon juice
- ¼ cup finely diced Granny Smith apple
- 1 Tbsp unsalted butter, melted
- ½ cup thinly sliced green onion
- 1 Tbsp fresh flat-leaf parsley, chopped
- ¼ tsp prepared horseradish
- ¼ cup freshly grated Parmesan cheese
- ½ cup shredded sharp white cheddar cheese
- 4 strips bacon, cooked and crumbled (divided)
- 1 tsp Old Bay seafood seasoning
- 8 oz cooked lump crab meat
For the pasta
- 1 batch prepared Alfredo sauce
- ½ tsp Old Bay seafood seasoning (for the sauce)
- 24 jumbo pasta shells
- Garnish: crumbled bacon and sliced green onion
Instructions
Make the crab filling
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Bring a large pot of water to a boil. Preheat the oven to 350°F.
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Place the diced apple in a medium bowl and toss with the lemon juice.
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Add half the crumbled bacon to the apple, reserving the rest for garnish.
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Gently add the remaining filling ingredients to the bowl and fold together carefully to keep some lumps of crab intact.
Make the pasta and sauce
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Prepare the Alfredo sauce and stir in ½ teaspoon Old Bay seasoning.
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Cook jumbo shells to al dente according to package directions. Drain and rinse with cold water until cool enough to handle.
Assemble and bake
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Fill each shell with about 1 tablespoon of crab filling and arrange them in a 13×9 baking dish. Spoon roughly half the Alfredo sauce over the shells.
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Bake at 350°F for 15 minutes, until the filling is heated through.
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Serve topped with remaining Alfredo sauce, reserved crumbled bacon, and sliced green onion.
Notes
Nutrition
| Carbohydrates: 31g
| Protein: 23g
| Fat: 44g