4 cups seafood broth (make your own or use store-bought)
1 cup diced celery
1 cup diced bell peppers (mix of red and green for color)
1 medium onion, finely chopped
3 cloves garlic, minced
2 cups shredded cheddar cheese (sharp or mild, your choice)
1 cup sour cream or Greek yogurt
1 tsp Old Bay seasoning
1 tsp paprika
Salt and pepper to taste
1 tablespoon olive oil
Fresh parsley, chopped (for garnish)
Instructions
Begin by bringing a large pot of salted water to a boil. Add the shell pasta and cook until al dente, according to package instructions (usually about 8-10 minutes). Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion, celery, and bell peppers. Sauté for about 5-7 minutes, until softened. Stir in the minced garlic and cook for an additional minute.
Gently fold the fresh crab meat into the sautéed vegetables. Then sprinkle the Old Bay seasoning, paprika, salt, and pepper over the mixture. Stir to combine and cook for another 2 minutes.
In a large mixing bowl, combine the cooked pasta, crab and vegetable mixture, seafood broth, sour cream (or Greek yogurt), and half of the cheddar cheese. Mix until well incorporated.
Preheat your oven to 350°F (175°C). Transfer the pasta mixture into a greased 9×13 inch baking dish and evenly distribute the remaining cheddar cheese on top. Bake for 25-30 minutes until the cheese is bubbly and golden.
Once out of the oven, let your Crab Boil Pasta Bake rest for 5 minutes. Garnish with fresh parsley before serving.
