PADRE ISLAND SHELLS1/2 cup chopped green pepper
2 tablespoons thinly sliced green onion
4 tablespoons butter, divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 large tomato, peeled and chopped
2 tablespoons minced fresh parsley
1-1/4 cups shredded pepper Jack or Monterey Jack cheese, divided
3-1/2 cups medium shell pasta, cooked and drained
3 cans (6 ounces each) crabmeat, drained, flaked and cartilate removed or 1 pound imitation crabmeat, flaked
1/2 cup dry bread crumbs
In a large saucepan, saute green pepper and onion in 2 tablespoons butter until tender.
Stir in flour and salt until blended.
Gradually stir in milk.
Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in tomato and parsley.
Remove from the heat; stir in 1 cup of cheese until melted.
Stir in pasta and crab.
Transfer to a greased shallow 2-1/2-qt. baking dish. Cover and bake at 350º for 20 minutes.
Melt the remaining butter; toss with bread crumbs. Sprinkle over casserole.
Top with remaining cheese. Bake, uncovered, for 5-10 minutes or until golden brown.
Yield: 6-8 servings.