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I have a bad case of Spring Fever. I am so ready to sit on my front porch with a glass of tea y’all.

Fall, by far, is my favorite season, but Spring is a VERY close second. I love planning our garden, vibrant spring colors and the hint of warmth in the air. The first sounds of tree frogs stepping out on a Saturday night is music to my ears.

I anxiously await cool weather to add soups, stews and hearty stick-to-your-ribs dinners to my menus. I wait just as anxiously for the light and flavorful foods of Spring.

Today I’m sharing one of my favorite two-for-one recipes. Who doesn’t love BOGO’s right? This versatile chilled crab recipe is great as a spread on crackers or a baguette and for stuffing into pasta shells for a perfect light, Spring meal.

You just gotta love those “Two’fers”!


Crab & Ricotta Spread

  • 1 pound lump Crab Meat
  • 1 cup Ricotta Cheese, store bought or homemade (homemade recipe here)
  • 1 cup grated Parmesan
  • 1 tsp. dry mustard
  • 1 tbsp. fresh Tarragon, chopped
  • 1 tbsp. fresh Chives, chopped
  • Sea Salt & Pepper to taste


Blend all ingredients together and chill for at least three hours, but best chilled overnight. Serve with capers, crackers or a sliced baguette.


Crab & Ricotta Stuffed Shells

  • 1 prepared recipe of Crab & Ricotta Spread
  • 1 box pasta shells, prepared & slightly chilled
  • 1 cup white wine
  • 1 stick butter
  • 1 lemon, juice and zest
  • 1 tsp. garlic
  • 1 tbsp. flour
  • Salt & pepper to taste


Stuff each pasta shell with crab spread. Set aside.

Melt butter in a saute pan on medium heat and add garlic. When the garlic is fragrant, whisk in flour, then wine. Turn heat to low and allow to reduce to about 3/4 of the liquid, then add lemon juice and zest. Season with salt & pepper and pour over stuffed shells. These can be served warmed or chilled for a nice pasta salad.


Life’s too short to eat ugly food y’all.