1 box jumbo pasta shells
1 beaten egg
1 (6 oz.) can crabmeat, drained and flaked
1 small can tiny shrimp
1 c. shredded Cheddar cheese
1 chopped tomato, peeled and seeded
2 Tbsp. chopped chives
1/8 tsp. pepper
1 beaten egg
1 Tbsp. water
2/3 c. fine dry bread crumbs
oil for deep frying
tartar sauce (optional)


Cook pasta until just tender; drain and rinse with cold water. Stir together egg, crabmeat, shrimp, Cheddar cheese, tomato, chives and pepper. Fill shells with mixture. Mix egg with water. Dip each filled shell into egg mixture, then in crumbs. Refrigerate 1/2 hour. Fry, a few at a time, in deep hot 365° oil until golden. Serve with tartar sauce. Makes 16.

Note: These can be made the day before, then heated for 10 minutes on a cookie sheet at 350°.