Stuffed Crab Shells

steps

Make the shells

1. Cook shells using the instructions printed on the box. After draining, set on a baking sheet and drizzle with olive oil to prevent sticking together. Set aside.

Make the crab mixture

1. In a large bowl, combine crabmeat, bread, chives, lemon juice, mayonnaise, crab boil seasoning, Tabasco, salt, and mustard. Gently fold ingredients together until well mixed, careful not to break up the crabmeat too much.
2. Refrigerate mixture for at least 30 minutes to allow flavors to meld together.

Make the cheese sauce

1. In a saucepan, melt butter in olive oil. Add bouillon cube and bay leaves. Cook on low heat until flavor is infused, about 5 minutes. Discard bay leaves.
2. Add flour to infused butter mixture. Whisk constantly over medium heat to create a blonde roux, cooking for about 2 to 3 minutes until it becomes light brown. Remove from heat.
3. Gradually whisk milk and heavy cream into roux. Whisk in salt, white pepper, and nutmeg. Place back over very low heat for 30 minutes, stirring occasionally.
4. Remove saucepan from heat and gradually whisk in all of the grated cheeses. Allow cheese to melt and stir to combine. Season with Tabasco. Transfer sauce to a blender or bowl of a food processor and blend until smooth, about 10 seconds; be careful not to overblend. Use immediately, or store in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Assemble

1. Preheat oven to 375 degrees. In a large baking dish, spread a thin, even layer of cheese sauce over the bottom.
2. Using 2 tablespoons of crab mixture for each precooked pasta shell, carefully fill each shell; try not to tear shells. Arrange shells in a single layer in baking dish. Cover shells with remaining cheese sauce and bake for 15 minutes. Grate fresh parmesan over top and serve.