Recipes

[christyjackson]

Ingredients

24 uncooked jumbo pasta shells

1 tablespoon finely chopped green pepper

1 tablespoon chopped red onion

1 teaspoon plus 1/4 cup butter, divided

2 cans (6 ounces each) lump crabmeat, drained

1 package (5 ounces) frozen cooked salad shrimp, thawed

1 egg, lightly beaten

1/2 cup shredded part-skim mozzarella cheese

1/4 cup mayonnaise

2 tablespoons plus 4 cups 2% milk, divided

1-1/2 teaspoons seafood seasoning, divided

1/4 teaspoon pepper

1/4 cup all-purpose flour

1/4 teaspoon coarsely ground pepper

1-1/2 cups grated Parmesan cheese

Directions

Cook pasta according to package directions. Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside.

In a large bowl, combine the crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture.

Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13-in. x 9-in. baking dish.

In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese.

Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 8 servings.