621 shell recipes

Whole steamed crab in shell with a Cantonese-style curry sauce of garlic, ginger, sherry, and sweet bell pepper. Restaurant-style banquet dish with theatrical presentation.

Rich lemon chiffon pie with whipped cream and gelatin-set lemon curd folded together in a baked shell. A bright, airy citrus dessert with a cloud-like texture and tart finish.

This was very good. I had a 26 ounce jar of salsa and used almost all of it. I used the last 6-8 ounces at the end right before I served it.

You can substitute 1 cup of a favorite cooked vegetable for the canned carrots.

This is a great whole wheat pizza, mushrooms with the nice cheese, very tasty!

Cranberry honey pecan crunch pie with a tart cranberry-orange puree filling and a caramelized honey-pecan topping. A stunning holiday pie with bright fruit and buttery crunch.

Salad bar pizza is a vegetable-loaded deep-dish pie on whole wheat crust with broccoli, cauliflower, peppers, carrots, and red onion under mozzarella and Parmesan. Vegetarian, lower calorie.

Cottage cheese pie is an old-fashioned custard pie with a tangy curd filling lightened by beaten egg whites and warmed with vanilla. A simple, frugal dessert with a creamy texture between cheesecake and custard.

Authentic Pennsylvania Dutch shoo fly pie with a deep molasses filling and spiced brown sugar crumb topping with cinnamon, ginger, nutmeg, and cloves. A true wet-bottom pie from the Amish tradition.

Midori melon liqueur chiffon pie with a fluffy gelatin-set filling and honeydew or kiwi garnish. A vintage 1980s cocktail-inspired no-bake summer dessert in a baked pastry shell.

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Peanut butter chocolate cream pie with a stovetop chocolate custard layered between two peanut butter crumb stratas. Real unsweetened chocolate, not pudding mix. The diner-counter classic.

Italian salad pizza on a prebaked crust with melted mozzarella, fresh tomatoes, and a cool romaine-watercress-olive topping tossed in Italian dressing. Vegetarian dinner ready in about 20 minutes.

Chocolate coffee coconut cream pie: a silky chocolate custard infused with coconut milk and a hit of espresso, folded with shredded coconut and chilled in a flaky pre-baked crust. Three-flavor showstopper.

Indonesian curried crab simmers cracked whole crab in a rich coconut curry built on a fresh-ground paste of galangal, lemongrass, chili and candlenuts, balanced with sour tamarind. Fragrant, fiery, gloriously messy.

Vegetarian lentil pie in a whole wheat double crust with celery, Brazil nuts, soy sauce, and warming spices of cinnamon and cloves. A hearty meatless main with savory-sweet depth.