Seafood-Stuffed Shells

Share the Recipe

These rich stuffed shells are packed with a mixture of crabmeat, shrimp, and scallops, then baked with a creamy sauce and golden, buttery bread crumbs. It’s like a crab cake stuffed into pasta.

Ingredients for 4-6 servings

Kosher salt
6 ounces dry jumbo pasta shells (about 25 shells; 170g) (see note)
Extra-virgin olive oil, for drizzling and greasing the baking dish
8 ounces (225g) peeled and deveined shrimp
1 pound (450g) lump crabmeat, picked over for shells
8 ounces (225g) dry-packed sea scallops, cut into small pieces (see note)
2 tablespoons (30ml) Dijon mustard
1/2 cup (120ml) mayonnaise
Dash of Old Bay seasoning
1 medium shallot (about 2 ounces; 60g), minced
Small handful minced flat-leaf parsley, plus more for garnish
Freshly ground black pepper
3 1/2 tablespoons (50g) unsalted butter, divided
1 1/2 tablespoons (12g) all-purpose flour
1 1/2 cups (360ml) milk
1 bay leaf
1 cup panko bread crumbs (about 3 1/2 ounces; 100g)

Read the Instructions here