Recipe - Devilled Crab Conchiglioni

350 g Conchiglioni (large shells)
200 g LF cream cheese
2/3 cup Skim milk
One half teaspoon Paprika
1 teaspoon Dijon mustard
1 tablespoon Dried breadcrumbs
2 teaspoon Parmesan cheese; grated
1 ds Salt & pepper

FILLING
1 Green onion; finely chopped
1 Stalk celery; finely chopped
One half small Red pepper; finely chopped
3 tablespoon White wine
3 tablespoon LF creme fraiche
350 g Crab meat in brine; drained
(12 oz)
3 tablespoon Fresh white breadcrumbs
2 tablespoon Parmesan cheese; grated
1 tablespoon Dijon mustard
One half teaspoon Red chili paste

1. For filling. Put green onion and pepper in small pan with wine. Cover
and cook gently 34 mins until tender and wine is evaporated. Draw off
heat and add remaining filling ingredeints and mix well.

2. Cook pasta until al dente. Drain well then arrange upside down on
clean dish towel.

3. In small pan, put cream cheese, paprika and mustard and heat gently and
whick until smooth. Season to taste. Fill shells with crab mixture. Spoon
cheese sauce over base of shallow ovenproof dish and arrange shells on top.

4. Mix together dried breadcrumbs and cheese and sprinkle overtop. Cover
dish with foil and bake at 425F for 15 mins. Uncover and return for a
further 5 mins.

Per serving:
514 calories, 8.8g fat (15% CFF)
3/5 g sat.fat, 79mg chol.

Contributor: "LowFat Pasta" Sue Maggs

Posted to recipeludigest Volume 01 Number 322 by Cathleen
catht@interlog.com on Nov 28, 1997