Prepare Shells

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24 large dry pasta shells

Salt

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1. Cook shells per instructions, salting water. Drain.

Prepare Filling

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1 tbsp olive oil

1 shallot, finely diced

2 tbsp green bell pepper, diced

1 tbsp red bell pepper, diced

Salt and pepper

¾ cup mozzarella cheese, grated

½ cup parmesan cheese, grated

⅓ cup mayo

1 tbsp whole milk

1 egg, beaten

2 tbsp panko bread crumbs

10 oz lump crab meat, drained

5 oz fully-cooked shrimp, chopped

1 tsp seafood seasoning

Salt and pepper

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1. Cook shallot and bell peppers in olive oil until tender, 4-5 minutes. Cool.

2. Combine cooked vegetables, mozzarella, parmesan, mayo, milk, egg, panko, crab meat, shrimp, seafood seasoning, salt, and pepper.

Stuff Shells

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24 prepared shells

Prepared filling

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1. Stuff each shell with 1 tbsp filling.

Prepare Sauce

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6 tbsp unsalted butter

1 small yellow onion, diced

5 garlic cloves, finely minced

Salt and pepper

¼ cup all-purpose flour

2 cups heavy cream

1 cup whole milk

1 tsp seafood seasoning

½ cup fontina cheese, grated

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1. Melt butter. Cook onion until tender, 4-5 minutes.

2. Add garlic, salt, and pepper. Cook 1 minute.

3. Whisk in flour until absorbed, 3-4 minutes.

4. Slowly whisk in heavy cream and milk until incorporated, 2-3 minutes.

5. Stir in seafood seasoning, salt, and pepper. Cook 10-15 minutes until thickened.

6. Stir in fontina cheese until melted.

Bake and Serve

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Prepared stuffed shells

Prepared sauce

2 tbsp fresh parsley, chopped

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1. Place stuffed shells in a baking dish.

2. Pour sauce over shells, reserving 1 cup.

3. Bake at 350°F (175°C) for 25-30 minutes.

4. Garnish with parsley. Serve with reserved sauce.