Description
These creamy seafood-stuffed shells are a decadent and flavorful dish that will impress your family and guests. Jumbo pasta shells are stuffed with a savory mixture of lump crabmeat, shrimp, and a blend of cheeses, all baked in a rich and creamy sauce.
Ingredients
Units
Scale
- 24 uncooked jumbo pasta shells
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped green pepper
- 1/4 cup finely chopped red onion
- 1 tablespoon butter plus 1/4 cup butter, divided
- 2 cans (6 ounces each) lump crabmeat, drained
- 8 ounces peeled and deveined cooked shrimp (41-50 per pound), chopped
- 1/2 cup shredded part-skim mozzarella cheese
- 1–1/2 teaspoons seafood seasoning, divided
- 1/4 teaspoon pepper
- 1 large egg, lightly beaten
- 1/4 cup mayonnaise
- 2 tablespoons plus 4 cups 2% milk, divided
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- 1–1/2 cups grated Parmesan cheese
- Optional: Soft bread crumbs, toasted in butter and chopped fresh parsley
For the Stuffed Shells:
For the Sauce:
Instructions
- Cook the Pasta: Cook pasta according to package directions.
- Prepare the Seafood Filling: Saute celery, green pepper, and onion in 1 tablespoon butter until tender. In a large bowl, combine crab, shrimp, mozzarella cheese, 1 teaspoon seafood seasoning, pepper, and sauteed vegetables. Mix in the egg, mayonnaise, and 2 tablespoons milk.
- Stuff the Shells: Preheat oven to 350°F. Stuff each cooked pasta shell with the seafood mixture and place in a baking dish.
- Make the Sauce: Melt 1/4 cup butter in a saucepan, whisk in flour, salt, and pepper. Gradually add 4 cups milk and bring to a boil. Stir in Parmesan cheese.
- Bake: Pour the sauce over the stuffed shells, sprinkle with seafood seasoning, and bake uncovered for 30-35 minutes until bubbly.
- Serve: Optionally, top with toasted bread crumbs, parsley, and additional Parmesan cheese before serving.
