Seafood Stuffed Shells

Creamy stuffed shells with crab meat and cream cheese, baked in a béchamel sauce and topped with golden breadcrumbs.

Prep time

15 mins

Cook time

60 mins

Total time

75 mins

Yield

4–6 servings

Ingredients

6 oz jumbo pasta shells

8 oz shrimp, poached and chopped

1 lb lump crabmeat

8 oz scallops, chopped

½ cup cream cheese

½ cup mayonnaise

2 tbsp Dijon mustard

1 shallot, minced

Parsley

Old Bay seasoning

3½ tbsp butter

1½ tbsp flour

1½ cups milk

1 bay leaf

1 cup panko breadcrumbs

Olive oil

Salt and pepper

Instructions

1. Step 1: Boil pasta shells until al dente, cool in water, and drizzle with oil.
2. Step 2: Poach shrimp for 1–2 minutes, cool, and chop.
3. Step 3: Mix crab, shrimp, scallops, cream cheese, mayo, Dijon, shallot, parsley, Old Bay, salt, and pepper.
4. Step 4: Make béchamel with butter, flour, milk, and bay leaf.
5. Step 5: Stuff shells, place in dish with béchamel base.
6. Step 6: Top with sauce, buttered panko, and bake at 325°F for 25 minutes.
7. Step 7: Broil 1–3 minutes until golden and garnish with parsley.

Notes

Make ahead: Assemble up to 1 day ahead or freeze for 2 months.

Storage: Refrigerate leftovers for 3 days in airtight container.

Reheat: Bake covered at 325°F for 15–20 minutes with splash of milk.