Ingredients
24 uncooked jumbo pasta shells1 tablespoon finely chopped green pepper1 tablespoon chopped red onion1 teaspoon plus 1/4 cup butter, divided2 cans (6 ounces each) lump crabmeat, drained1 package (5 ounces) frozen cooked salad shrimp, thawed1 large egg, lightly beaten1/2 cup shredded part-skim mozzarella cheese1/4 cup mayonnaise2 tablespoons plus 4 cups 2% milk, divided1-1/2 teaspoons seafood seasoning, divided1/4 teaspoon pepper1/4 cup all-purpose flour1/4 teaspoon coarsely ground pepper1-1/2 cups grated Parmesan cheese
Preparation
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.
