Creamy Seafood-Stuffed Shells

Ok so for dinner tonight I decided to make seafood stuffed shells.  I wans't sure how the kids would like them, but I figured since they love the seafood lasagna that I make, they would like these....Well lets just say they were a BIG hit.  I think Kenzie had about 4 or 5 of the shells.  The shells were about medium size so about 6 of them equaled the size of a hamburger.  This recipe was pretty easy, quick. and didn't take a whole lot of time.  I hope you all enjoy.  Remeber let us know what you think of or recipes.  

Indgredients:
 24 uncooked jumbo pasta shells
1 Tbl finely chopped green pepper
1 Tbl finely chopped red onion
1 Tsp, plus 1/4 cup of butter (divided)
1 package of crab meat flakes
1 package of frozen cooked salad shrimp, thawed
1 egg, lightly beaten
1/2 cup shredded part-skim Mozzarella cheese
1/4 cup mayonnaise
2 Tbl, plus 4 cups of milk, divided
1-1/2 Tsp seafood seasoning, divided
1/4 Tsp pepper
1/4 cup all-purpose flour
1/4 Tsp coarsely ground pepper
1-1/2 cups grated Parmesan cheese


Directions: 
1.  Cook the pasta according to package directions.  Meanwhile in a small skillet, saute green pepper and onion in 1 Tsp of butter until tender, set aside.
2.  In a large bowl, combine the crab, shrimp egg, mozzarella, mayonnaise, 2 Tbls milk, 1 Tsp seafood seasoning, pepper and the chopped green pepper mixture.
3,  Drain and rinse the pasta and stuff each shell with 1 rounded Tbls of seafood mixture.  Placei n a greased 13in x 9in baking dish.
4,  In a small saucepan, melt the remaining butter over medium heat.  Whisk in the flour and carsley ground pepper and gradually whisk in remaining milk.  Bring to boil; cook and stir for 2 min. or until thickened. Stir in Parmesan cheese.
5,  Pour over the shells.  Sprinkle with the remaining seafood seasoning, bake uncoverd @ 350' for 30-35 minutes or until bubbly.


Yield: 8 servings