Ingredients: |
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 large egg, lightly beaten 1/2 cup shredded 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: |
Directions:1. Cook pasta according to package directions. 2. Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside. 3. In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture. 4. 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. 5. 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. 6. Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly. Serves 8. |