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| 350 Gramm | Conchiglioni (large shells) |
| 200 Gramm | Lf cream cheese |
| 2/3 Tasse | skim milk |
| 1/2 Teelöffel | paprika |
| 1 Teelöffel | dijon mustard |
| 1 Esslöffel | breadcrumbs dried |
| 2 Teelöffel | parmesan grated |
| 1 Prise | salt |
| 1 Prise | pepper |
| 1 | green onion finely chopped |
| 1 | Stalk celery finely chopped |
| 1/2 klein | red pepper finely chopped |
| 3 Esslöffel | white wine |
| 3 Esslöffel | Lf creme fraiche |
| 350 Gramm | Crab meat in brine; drained (12 oz) |
| 3 Esslöffel | White-bread crumbs fresh |
| 2 Esslöffel | parmesan grated |
| 1 Esslöffel | dijon mustard |
| 1/2 Teelöffel | Red chili paste |
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1. For filling. Put green onion and pepper in small pan with wine. Cover and cook gently 3-4 mins until tender and wine is evaporated. Draw off heat and add remaining filling ingredeints and mix well.
2. Cook pasta until al dente. Drain well then arrange upside down on clean dish towel.
3. In small pan, put cream cheese, paprika and mustard and heat gently and whick until smooth. Season to taste. Fill shells with crab mixture. Spoon cheese sauce over base of shallow ovenproof dish and arrange shells on top.
4. Mix together dried breadcrumbs and cheese and sprinkle overtop. Cover dish with foil and bake at 425F for 15 mins. Uncover and return for a further 5 mins.
Per serving: 514 calories, 8.8g fat (15% Cff) 3/5 g sat. Fat, 79mg chol.
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