Don’t you just love these shells? I know I do. I like anything that is served in something different – like a shell or a hollowed out coconut bowl or bread or pineapples. We once ate at a restaurant that used pineapples cut lengthwise and hollowed out to serve rice, sweet and sour pork or teriyaki chicken. It was awesome! I want to try a backyard tropical party with pineapples as serving platters and drink cups. I think that would be fun, don’t you?
I love scallop shells. They have such meaning to the pilgrims of the Way of Saint James. I knew I needed to serve up something in a shell during Lent. While technically this is Sunday, a day of joyful reprieve from the sacrifices of Lent, so too is a stuffed shell a joyful delight, so the two do go together, right? What a great appetizer, or the fish course or better yet – as part of a Christmas Seven Seas Supper. Or, like me, just because.
Crab Oreganata in a Scallop Shell
1/2 lb Jump Lump or Lump Crabmeat
2 cup Fresh white breadcrumbs
2 tablespoons Fresh Oregano Leaves
1 tablespoon Fresh Italian Parsley, chopped
1 Garlic Clove, minced
2 tablespoons Pignoli (pine nuts)
2 tablespoons Capers, rinsed and drained
Dash Red Pepper Flakes
1 tablespoon Parmigiano-Reggiano grated
2 tablespoons Fresh Lemon Juice
1/3 cup Olive Oil
Coarse Sea Salt
Fresh Ground Black Pepper
Special Equipment for Serving
12 Small Scallop Shells
Fresh White Breadcrumbs
Oregano Leaves, chopped
Extra Virgin Olive Oil for drizzle prior to serving
Pick through the crabmeat a little to check for shell pieces. Lump and Jumbo Lump are usually clear of these. Leave the crab pieces as whole as possible – not need to shred.
Make your fresh white breadcrumbs in the food processor. A good white Italian bread is always good for this – but any white bread is fine.
Gently mix the all the above ingredients together in a large bowl except the Extra Virgin Olive Oil and herbs for garnish. Try not to break up the crab pieces.
Spray your shells with cooking spray and then fill them with the crab mixture. This can be made in a baking dish if you prefer and spooned out to serve on small plates.
Sprinkle some extra breadcrumbs over the top.
Bake at 350 degrees for 10-12 minutes. Then put the shells under the broiler until the tops are golden brown. Watch that you don’t scorch them!
Drizzle generously with a good Extra Virgin Olive Oil – garnish with some fresh oregano and serve!
Original Recipe: Linda’s Italian Table