Stuffed Crab Shells

• 8 Giant pasta shells, (dried)
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 4 Quarts water
• 1 pound surimi (imitation crab)
• 6 ounces low fat cream cheese, softened at room temperature
• 6 ounces low fat sour cream
• 1 teaspoon freezed dried shallots, chopped
• 1/2 teaspoon dried dillweed
• 2 large ribs, finely chopped celery
• 1 teaspoon creamed horseradish

1. Combine water, olive oil and salt in large stockpot over medium high heat. Add giant pasta shells carefully, after water has come to rolling boil. Cook approximately 12 minutes, (al dente but still hold their shape), then drain, under cool water in colander. Reserve.
2. Combine softened cream cheese with horseradish and seasonings. Gradually stir in sour cream and chopped celery.
3. Shred surimi into small pieces, or shred. Gently blend into cream cheese mixture.
4. Add 1 heaping Tablespoon or more of crab mixture to each cooled shell using muffin tin well to support each shell. Cover and chill at least 2 hours.

pasta shells, olive oil, salt, water, surimi, cream cheese, sour cream, freezed dried shallots, celery, horseradish

Taken from www.epicurious.com/recipes/member/views/stuffed-crab-shells-1200693 (may not work)