Creamy Seafood-Stuffed Shells
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
Cook pasta according to package directions.
Meanwhile, in a small skillet, saute celery, green pepper and onion in 1 tablespoon butter until tender; set aside.
In a large bowl, combine crab, shrimp, mozzarella cheese, 1 teaspoon seafood seasoning, pepper and celery mixture. In a small bowl, whisk egg, mayonnaise and 2 tablespoons milk until smooth; stir into crab mixture.
Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon seafood mixture. Place in a greased 13x9-in. baking dish.
In a small saucepan, melt remaining 1/4 cup butter over medium heat. Whisk in flour, salt and coarsely ground pepper; gradually whisk in remaining 4 cups milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese.
Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly. If desired, top with toasted bread crumbs, chopped parsley and additional Parmesan cheese.
Prep Time: 40 min Cook Time: 30 min Yield 8 servings
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