Crab Alfredo Shells  make an ultra creamy and rich dinner with lots of Parmesan cheese flavor.

A crispy Panko crumb and Parmesan cheese topping finishes off this luxurious dish that’s worthy of a special occasion.
These Alfredo Shells are loaded with crab and the slight sweetness of crab pairs wonderfully with the creamy alfredo sauce and pasta. This dish is a little like my Crab Mac and Cheese.
You get all the flavor of seafood stuffed shells without having to go to all the trouble of stuffing the shells. It is so much easier.
What Type of Crab to Use"
I recommend using lump crab meat for this recipe. It is the most expensive, but also the best tasting by far. If lump crab meat isn’t available or in the budget, use backfin or special crab meat. As a last resort, you can use canned crab meat, but the flavor will be inferior. You will need to pick the crab over for shell pieces. If using lump crab meat, pick through it gently to keep the big pieces intact.

What To Serve With Crab Alfredo Shells"
Because this dish is so rich, I recommend serving it with a green salad or steamed broccoli and maybe some Pepperoncini Garlic Bread.
Recipe Tips:
You will need medium shells for this recipe, about 12 ounces which is 3/4 of a 16-ounce box. You can just eyeball it. A little more or less won’t hurt.
Leftovers can be kept in an airtight container in the refrigerator for 3 to 4 days and reheated in the microwave.

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