Deep Fried Seashells

• 1 box jumbo pasta shells
• 1 beaten egg
• 1 (6 oz.) can crabmeat, drained and flaked
• 1 small can tiny shrimp
• 1 c. shredded Cheddar cheese
• 1 chopped tomato, peeled and seeded
• 2 Tbsp. chopped chives
• 1/8 tsp. pepper
• 1 beaten egg
• 1 Tbsp. water
• 2/3 c. fine dry bread crumbs
• oil for deep frying
• tartar sauce (optional)

1. Cook pasta until just tender; drain and rinse with cold water. Stir together egg, crabmeat, shrimp, Cheddar cheese, tomato, chives and pepper.
2. Fill shells with mixture.
3. Mix egg with water.
4. Dip each filled shell into egg mixture, then in crumbs.
5. Refrigerate 1/2 hour.
6. Fry, a few at a time, in deep hot 365u0b0 oil until golden. Serve with tartar sauce.
7. Makes 16.

jumbo pasta shells, egg, crabmeat, shrimp, cheddar cheese, tomato, chives, pepper, egg, water, bread crumbs, oil, tartar sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=732 (may not work)