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Seafood stuffed conchiglie
Ingredients
24 dried jumbo pasta shells
1/4 cup House salt
1 teaspoon canola oil
3 tablespoons minced Vidalia onion
1 clove garlic, minced
12 ounces jump lump crab meat
5 ounces rock shrimp, cooked
5 ounces bay scallops
1 large egg, lightly beaten
1/2 cup shredded mozzarella cheese
1/4 cup mayonnaise
2 tablespoons plus 4 cups whole milk, divided
1 1/2 teaspoons Old Bay seafood seasoning, divided
1/4 cup butter
1/4 cup flour
1 1/2 cups grated Parmesan cheese

Method
Heat oven to 375 degrees Fahrenheit and butter a 9 x 13 casserole

Bring a large kettle of water to the boil. Slowly add the salt following by the pasta and
give everything a big stir. Cook until the shells are al dente. Remove the shells from
the pasta cooking water and set inside a large bowl of room temperature water

Meanwhile, heat a saute pan over medium high heat for 2 minutes. Add the oil, swirl
to coat the bottom of the pan and heat until shimmering. Add the onion followed by
the garlic and stir to gloss. Cook until the onion is translucent. Remove to a plate and
set aside

Fold together the crab, shrimp, scallops, egg, mozzarella cheese, mayonnaise, 2
tablespoons milk, 1 teaspoon Old Bay, freshly ground black pepper and cooled onion
mixture.

Drain the shells and stuff each shell with the seafood mixture. Arrange in prepared
baking dish.

Melt the butter in a small sauce pan over medium heat. Whisk in the flour and season
with a pinch of salt and freshly ground black pepper. Gradually whisk in the milk.
Bring to the boil and cook, stirring frequently until thickened. Whisk in the Parmesan
cheese. Pour the cheese sauce over the shells and sprinkle with the remaining Old Bay.

Bake for 35 to 40 minutes or until bubbling and lightly golden brown. Remove the
shells from the oven and allow to rests for 10 minutes

Serve Seafood stuffed conchiglie very warm with Spinach salad and Garlic bread