Crabby Eggshells With Cheesy Custard Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Tasty and tried, made it and glad i did! you will be happy the whole day after breakfast, BTW it won 2nd place adult recipe in the 23rd annual Cooking Contest, it work morning lunch or evenings! Ingredients:
8 whole eggs, soft scrambled (may be done ahead of time) |
2/3 cup cooked bacon crumbles |
8 scallions, finely chopped (both white and green parts) |
2/3cup red bell pepper, finely diced |
8 ounces lump crab meat, well-drained |
8 ounces shredded gruyere cheese |
6 ounces cream cheese (chilled and cut into 1/4-inch cubes) |
1/2 cup fat free half ‘n half |
3 whole eggs |
2 tablespoons horseradish mustard |
20 jumbo pasta shells, cooked according to package directions |
Directions:
1. 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 1/4 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.
2. Cheesy Custard Sauce: In a small saucepan over medium heat, whisk together 11/2 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, 1/4 cup thin sliced scallions (greens only), and 1/4 cup finely chopped red bell pepper. Stir until cheeses are melted.
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