2 leeks
9 T butter, unsalted*
1 c peas
Sea salt and fresh ground pepper*
8 oz lump crabmeat, make sure all the shells are gone
6 T flour
2 c milk
1 c heavy cream
1 lemon, juiced
1 lb jumbo pasta shells*
1/2 c bread crumbs*
6 garlic cloves, minced
1/4 c fresh parsley
1 T good EVOO*
* Available at ATI
Cut the leeks long ways and remove the roots and dark green tops. Cut into thin slices and rinse in a colander to remove any sand, drain well. Saute the leeks in a skillet with 3 T of the butter and cook until tender. Add the peas and cook a few more minutes. Transfer to a bowl and season with sea salt and pepper. Stir in crabmeat and place in the fridge.
Melt the rest of the buttr in a saucepan, add the flour and whisk until the flour smell is gone, about 1 minute. Slowly pour in the milk and whisk to avoid clumps, cook until thick. Remove from heat and stir in cream, lemon juice and season with sea salt and pepper.
Boil the shells in a large pot of boiling water until al dente. Place the shells in a colander and cool with cold water. In a bowl mix together the bread crumbs, garlic, parsley and olive oil. Stir one cup of the white sauce into the crab mixture and another cup into the bottle of a 9×13 baking dish.
Fill the shells with the crab mixture, place in the baking dish, drizzle over the remaining white sauce and sprinkle on the remaining bread crumbs. Bake until bubbling and golden brown, about 30 minutes in a 350* oven.
