Follow these steps for perfect results
jumbo pasta shells
water
for cooking pasta
green peppers
chopped
red onion
chopped
butter
lump crabmeat
picked through
black pepper
Old Bay Seasoning
egg
slightly beaten
milk
mayonnaise
all-purpose flour
parmesan cheese
grated
Preheat oven to 350F.
Cook pasta shells in boiling water according to package directions.
Drain, rinse, and cool the cooked pasta shells.
Melt 1 tablespoon of butter in a skillet over medium heat.
Add chopped green peppers and red onion to the skillet.
Cook the vegetables until softened, about 3-5 minutes.
In a bowl, combine lump crabmeat, sautéed peppers and onions, black pepper, beaten egg, mayonnaise, 1/2 teaspoon Old Bay seasoning, and 1/2 cup of milk.
Melt 1/2 teaspoon of butter in each of two 11"x7"x2" baking dishes.
Spoon the crab mixture into the cooked pasta shells.
Arrange the filled shells in the prepared baking dishes.
Melt the remaining butter in a saucepan over medium-low heat.
Whisk in all-purpose flour and cook for 1 minute to form a roux.
Gradually whisk in the remaining milk, stirring constantly to prevent lumps.
Cook the sauce until it slightly thickens.
Stir in the grated Parmesan cheese until melted and smooth.
Drizzle the cheese sauce evenly over the filled pasta shells in the baking dishes.
Sprinkle the remaining Old Bay seasoning over the sauced shells.
Bake in the preheated oven for 30 minutes, or until bubbly and golden brown.
Remove from the oven and let cool for 10 minutes before serving.
Expert advice for the best results
Use fresh, high-quality lump crabmeat for the best flavor.
Be careful not to overcook the pasta shells, as they will continue to cook in the oven.
Adjust the amount of Old Bay seasoning to your preference.
Everything you need to know before you start
20 minutes
Can be assembled ahead of time and baked just before serving.
Arrange the stuffed shells on a platter and garnish with fresh parsley.
Serve with a side salad or steamed vegetables.
Pairs well with the richness of the crab.
Discover the story behind this recipe
A regional specialty featuring local crab.
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