- 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
- 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 crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture.
- Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9-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 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. Yield: 8 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Creamy Seafood-Stuffed Shells
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"We thought this was great! I added a little white wine to the sauce after blending the butter and flour. That added a nice depth of flavor. This would also be great with a combo of crab, shrimp and scallops. A nice and easy recipe to prepare."
"My family loved it!"
"very disappointing !!!! what a waste of crab meat !"
"I made for Christmas Day dinner. Received rave reviews. Very easy to make. I did double sauce, to make sure all shells were covered to avoid drying out."
"This looks good but I don't like crabmeat. Has anyone tried it with canned tuna?"