Maryland Crab Shells
from www.ilovepasta.org

These stuffed shells have all the flavor of the famous Maryland crab cake.

Brian and I made these with the small cans of crab meat and they turned out very good. When I made 1/2 recipe of these, there was not enough of the white sauce. I put a little water in the bottom of the pan, which cooked away, and they turned out okay. Just a few crispy edges on the pasta shells. I would make more white sauce next time.

1 package of jumbo shell pasta (about 40 shells)
1 pound of crab meat
1 tablespoon of green pepper, chopped
1 tablespoon of red onion, chopped
4 tablespoons of butter, divided
1/2 teaspoon pepper
1 teaspoon of Old Bay seasoning
1 egg, beaten
2 cups milk, divided
1 cup mayonnaise
2 tablespoons flour
1/2 cup grated Parmesan cheese

1. Preheat oven to 350 . Cook pasta as directed, drain and cool
2. While pasta is cooking, saute the green pepper and onion in 1 tablespoon melted butter until tender
3. Combine the crab meat with the spices, sauted vegetables, beaten egg, 1/2 cup of milk, and the mayonnaise
4. Spoon crab mixture into cooled shells
5. Melt 1 tablespoon butter in a 9" x 13" casserole dish; place stuffed shells in a single layer
6. Melt 2 tablespoons of butter in a saucepan. Over a low flame, stir in the flour with a wire whisk, then gradually adding 1 1/2 cups of milk
7. When sauce is smooth, stir in parmesan cheese. Drizzle sauce over the shells. Sprinkle with Old Bay seasoning
8. Bake for 30 minutes, until bubbling

Serves: 6 to 8 people