Crab-Stuffed Deep-Fried Shells

Ingredients

• 16 uncooked jumbo pasta shells
• 2 large eggs, divided

• 1 (6 ounce) can crabmeat, drained and flaked
• 4 ounces shredded monterey jack cheese (about 1 cup)
• 2 tablespoons sliced scallions, white part and 1-inch of green
• 1 medium tomato, peeled*, seeded and chopped
• 1-2 teaspoon dried basil
• 1-4 teaspoon dried thyme
• salt & freshly ground black pepper, to taste
• 1 tablespoon water
• 1 cup plain panko (Japanese)
• vegetable oil, for frying

Directions

1. 1

   Cook the pasta shells according to the package directions. Drain well, rinse under cold running water and drain again.

2. 2

   Invert the shells onto paper towels to cool while preparing the filling.

3. 3

   In a large bowl, whisk one of the eggs until just slightly foamy. Add the crabmeat, cheese, scallions, tomatoes, basil, thyme, salt and pepper; mix well.

4. 4

   Use a spoon to stuff the shells with the crab mixture, dividing it evenly among them.

5. 5

   In a small bowl, beat the remaining egg with the water. Place the bread crumbs in a shallow dish. Dip each shell into the egg mixture shaking off any excess, then roll in the bread crumbs.

6. 6

   In a large, heavy saucepan over medium-high heat, bring about 2 inches oil to 365 degrees.

7. 7

   To help maintain the oil temperature, add the shells a few at a time without crowding. Cook about 2 minutes or until golden brown. Remove with a slotted spoon and drain well on paper towels. Repeat until all the shells are fried. Serve warm.