Seafood Shells

Seafood Shells
From LDS Living magazine July/August 2010
This is not necessarily a favorite in the Cannon household; however, it would be nice to have every once a while. We might later try to make it as a sauce over other kinds of noodles mixed together much like a tuna noodle casserole.

12 oz. Jumbo pasta shells (16 shells)
1 Tbsp. Oil
1 C. finely chopped broccoli florets
1 clove garlic, minced
1/2 C. plain, lowfat yogurt
1/4 C. light mayonnaise or light salad dressing
1/2 tsp. dill
1/8 tsp. salt (optional)
1/4 C. shredded carrots
1/4 C. finely chopped seeded cucumbers
2 cans (6 oz. each) crabmeat, well drained and flaked
Salad Supreme seasoning

Cook pasta shells as directed on package. Drain and rinse. Place shells upside down on a paper towel to drain them more completely and allow them to cool slightly. In a small skillet, heat oil over medium heat. Add broccoli and garlic. Stir and cook until broccoli is tender-crisp. Remove from heat. Combine yogurt, mayo, dill, and salt in a medium bowl. Blend well. Add carrots, cucumbers, crabmeat, and cooked broccoli mixture; blend well. Spoon 2 Tablespoons mixture into each shell. Place in a 13" x 9" baking dish. Sprinkle with Salad Supreme. Cover and refrigerate. Serve cold.
Makes 16 seafood shells.