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Crabby Eggshells with Cheesy Custard Sauce

Crabby Eggshells with Cheesy Custard Sauce

Crabby Eggshells with Cheesy Custard Sauce

Submitted by: Cheryl Rogers

Ingredients
Quantity
whole eggs, soft scrambled
8
cooked bacon crumbles
2/3 cups
scallions, finely chopped (both white and green parts)
8
red bell pepper, finely diced
2/3 cups
lump crab meat, well-drained
8 ounces
shredded gruyere cheese
8 ounces
cream cheese (chilled and cut into 1/4 inch cubes)
6 ounces
fat free half & half
1/2 cups
whole eggs
3
horseradish mustard
2 tablespoons
jumbo pasta shells
20

Directions

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.


 

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