Stuffed Seafood Shells
"This dish brings that fine-dining comfort right to the table. The seafood filling is rich but balanced, tucked inside tender pasta shells and baked just until golden. It’s the kind of appetizer that feels luxurious without being over the top—simple, creamy, and packed with flavor in every bite."
Ingredients
- For the Filling
- For the Sauce
Directions
- Preheat the oven to 375°F. Cook 8 jumbo pasta shells until al dente, then drain and set aside to cool.
- In a bowl, gently fold together 1/2 pound of lump crab meat, 1/4 pound of chopped cooked shrimp, 1/2 cup of ricotta cheese, 1/4 cup of Parmesan, 2 tablespoons of mayonnaise, 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, and 1/4 teaspoon of Old Bay seasoning. Season lightly with salt and black pepper.
- For the sauce, melt 1 tablespoon of butter in a small saucepan over medium heat. Whisk in 1 tablespoon of flour and cook for 1 minute. Slowly add 3/4 cup of heavy cream, whisking until smooth. Stir in 1/4 cup of Parmesan, 1/2 teaspoon of garlic powder, and a pinch of salt and pepper. Simmer for 2–3 minutes until slightly thickened.
- Spoon the seafood mixture evenly into the shells and arrange them in a lightly greased baking dish. Pour the cream sauce over the top and bake for about 15 minutes, just until heated through and lightly golden.
- Serve warm, garnished with a sprinkle of Parmesan or fresh herbs.
Chef Moe’s Tip
"Don’t overfill the shells—you want a good balance between the seafood and pasta. Using both crab and shrimp gives you that layered flavor that feels more gourmet. If you want a little brightness, squeeze a touch of fresh lemon over the top right before serving—it cuts through the richness perfectly."
