Stuffed Mini Shells with Crab

Name: Stuffed Mini Shells with Crab
Yield: 6
Ingredients: 6 mini shells; 2 liters of water; Stuffing; 3/4 cup of coconut milk; 1/4 cup of chopped green scallions; 3 tablespoons of oil; 1 tablespoon of cornstarch; 2 teaspoons of ground cumin; 1 teaspoon of salt; 1 kg of cleaned crab meat; 1 large onion, finely chopped; 1 bell pepper, finely chopped; 1 lime (juice or zest)

1
6 mini shells
2
2 liters of water
3
Stuffing
4
3/4 cup of coconut milk
5
1/4 cup of chopped green scallions
6
3 tablespoons of oil
7
1 tablespoon of cornstarch
8
2 teaspoons of ground cumin
9
1 teaspoon of salt
10
1 kg of cleaned crab meat
11
1 large onion, finely chopped
12
1 bell pepper, finely chopped
13
1 lime (juice or zest)
14

Ingredients

1
6 mini shells
2
2 liters of water
3
Stuffing
4
3/4 cup of coconut milk
5
1/4 cup of chopped green scallions
6
3 tablespoons of oil
7
1 tablespoon of cornstarch
8
2 teaspoons of ground cumin
9
1 teaspoon of salt
10
1 kg of cleaned crab meat
11
1 large onion, finely chopped
12
1 bell pepper, finely chopped
13
1 lime (juice or zest)
14

Directions

1
Place the water in a large pot and bring to a boil
2
Add the mini shells, cover, and cook for 20 minutes or until they're tender
3
Drain and let cool. Reserve
4
Stuffing
5
Season the crab with lime juice and salt
6
In a medium pan, fry the onion in oil until it starts to brown
7
Add the crab and cumin and cook for an additional 5 minutes
8
Add the chopped scallions and bell pepper
9
Dissolve the cornstarch in coconut milk and add to the pan
10
Bring to a simmer and let thicken slightly
11
Remove from heat
12
Preheat the oven to medium temperature
13
With a small knife, make a cut at the top of each mini shell, removing the top
14
Use a spoon to remove the seeds and discard them
15
Stuff each shell with the crab mixture, arrange in a baking dish, and bake for 20 minutes or until heated through
16
Serve immediately
17