First Mate'S Shells

• 12 jumbo macaroni shells, uncooked
• 3 Tbls. butter
• 1 can (4oz.) mushrooms, drained
• 1-1/2 Tbls. flour
• 1 cup milk
• 1 cup half-and-half
• 1/4 teas. salt
• 1/8 teas. pepper
• 2 egg yolks, slightly beaten
• 2 Tbls. dry sherry
• 1/4 teas. Worcestershire sauce
• 1 pkg. (6oz.) froz. crab, thawed, drained, flaked
• 1 can (4-1/2oz.)shrimp
• Grated Parmesan cheese

1. Cook shells as directed on package until tender, but quite firm. Remove shells from water and invert on dry cloth, cover to prevent drying and let drain about 5 min. Melt butter in a med. saucepan. Add mushrooms and saute 5 min. Remove mushrooms and set aside. Add flour to butter and stir. Cook over low heat until bubbly, stirring constantly. While stiring, add milk, half-and-half, salt and pepper into flour and butter. Cook until it thickens (about 5 min.). Remove from heat. Blend 1/2 cup of this sauce into beaten egg yolks. Gradually add egg mixture to remaining sauce. Stir in Sherry and Worcestershire. In a medium bowl, mix together crab, shrimp, sauteed mushrooms and 3/4 cup sauce. Stuff jumbo shells with the seafood mixture. Pour remaining sauce in an 11" x 7" baking dish. Arrange filled shells on sauce. Spoon a little of the sauce over each shell. Sprinkle with Parmesan cheese. Place in a cold oven. Set temperature control to 350 degrees. Bake 20 minutes. Serve right away.

macaroni, butter, mushrooms, flour, milk, salt, pepper, egg yolks, sherry, worcestershire sauce, crab, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/first-mates-shells-1201173 (may not work)