Pour off and discard the liquid in the back shells, then scrape the tomalley (crab fat) and roe into a bowl. Rinse out the back shells then set them aside to air dry. Remove all the meat ...
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Tasting Seafood Stuffed Shells Florentine from Olivia'sPasta shells are stuffed with scallops ... cooked al denté 1/2 cup, jumbo lump crab meat, quick steamed 1/2 cup, shrimp, finely chopped and quick steamed 1/2 cup, diver scallops, finely chopped ...
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