CRAB-SALAD JUMBO SHELLS

Here’s a fun and flavorful way to enjoy chilled crab salad. Serve it over lettuce for a refreshing yet easy meal.

—Jo Anne Anderson, Knoxville, IA

Prep: 35 min. + chilling • Makes: 30 stuffed shells

• 30 uncooked jumbo pasta shells
• 1 cup finely chopped fresh broccoli florets
• 1 garlic clove, minced
• 2 pkg. (8 oz. each) imitation crabmeat, chopped
• 1 cup sour cream
• ½ cup mayonnaise
• ¼ cup finely shredded carrot
• ¼ cup diced seeded peeled cucumber
• 1 Tbsp. chopped green onion
• 1 tsp. dill weed

1. Cook pasta according to the package directions; rinse in cold water and drain well.

2. Meanwhile, in a small microwave-safe bowl, combine the broccoli and garlic. Cover and microwave on high for 1 minute or until crisp-tender.

3. Transfer to a large bowl; stir in the remaining ingredients. Stuff into pasta shells. Cover and refrigerate overnight.

1 stuffed shell: 85 cal., 4g fat (1g sat. fat), 8mg chol., 67mg sod., 9g carb. (1g sugars, 0 fiber), 2g pro.