Ingredients

• 12 oz jumbo pasta shells

• 1 six-oz can crab meat

• 1 six-oz can lump crab meat

• 8 jumbo shrimp, cooked & chopped

• 1 cup ricotta cheese

• 1 cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 2 green onions, finely chopped

• 1 bell pepper, finely diced

• 1 Tbsp fresh lemon juice

• 1 tsp Old Bay seasoning

• Salt and pepper to taste

• 1 egg, lightly beaten

• 2 Tbsp fresh parsley, chopped

• 1 cup panko or seasoned breadcrumbs

• 2 Tbsp butter

  Béchamel Sauce

• 2 Tbsp unsalted butter

• 2 Tbsp all-purpose flour

• 2 cups whole milk

• 2 cloves garlic, minced

• ½ Tbsp-1 Tbsp Old Bay

• 1 Tbsp Plochman's Cuban style mustard (or just 1 tsp dijon)

• Salt and white pepper to taste

• ½ cup grated Parmesan cheese

Directions

1. Preheat the oven to 350°F. Cook the pasta shells according to the package instructions until al dente (or regular cook time minus 3 minutes). Drain and set aside to cool.

2. In a medium skillet, toast panko with 1 Tbsp butter. Set aside.

3. Béchamel: In a medium saucepan, melt the butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Add the flour and whisk continuously for about 2 minutes to form a roux, but do not let it brown.

4. Gradually whisk in the milk to the roux, stirring constantly to prevent lumps. Continue to cook until the sauce thickens and coats the back of a spoon.

5. Stir in the Old Bay and remaining parmesean cheese. Remove the sauce from heat and set aside.

6. Shell Stuffing: In a large bowl, combine the crab meat, cut up shrimp, ricotta cheese, mozzarella cheese, ½ cup parm, cheese, green onions, bell pepper, lemon juice, Old Bay seasoning, salt, pepper, egg, and parsley. Mix well to combine.

7. Stuff each cooled pasta shell with the crab mixture and place them in a single layer in a greased baking dish.

8. Pour enough bechamel sauce to coat the bottom of a 9×13 oven safe dish. Layer the stuffed shells over the top, then pour the rest of the sauce on top

9. Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes. Remove the foil, add the crumbs, and bake for an additional 10-15 minutes, or until the top is golden and bubbly.

10. Let the dish cool slightly before serving. Garnish with additional parsley