YIELD Makes 8 servings
INGREDIENTS
16 uncooked jumbo pasta shells 2 eggs, divided 1 can (6-1/2 ounces) tuna, drained and flaked or 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed 1 cup (4 ounces) shredded Cheddar or Swiss cheese 1 medium tomato, peeled, seeded, and chopped 2 tablespoons sliced green onions 1/2 teaspoon dried basil 1/8 teaspoon black pepper 1 tablespoon water 1 cup dry bread crumbs Vegetable oil for frying Tartar sauce for serving Crisp salad greens, carrot curls and dill sprigs for garnishPREPARATION:
- Cook shells according to package directions until tender but still firm; drain. Rinse under cold running water; drain again.
- Invert shells on paper towel-lined plate to cool.
- Slightly beat 1 egg in large bowl. Add tuna, cheese, tomato, green onions, basil and pepper; mix well.
- Using large spoon, stuff cooled shells with tuna mixture.
- Beat remaining 1 egg with water in small bowl. Place bread crumbs in large, shallow dish. Dip each stuffed shell in egg mixture and roll in bread crumbs.
- Heat 2 inches oil in large, heavy saucepan over medium-high heat until oil reaches 365°F; adjust heat to maintain temperature. Fry shells, a few at a time, in hot oil 1-1/2 to 2 minutes until golden brown. Remove with slotted spoon; drain on paper towels.
- Serve with tartar sauce. Garnish, if desired.