Dreamy Seafood-Stuffed Pasta Shells: A Silky Béchamel Recipe - Beard and Bonnet

Ingredients

• 8 oz (226 g) lump crab meat
• 8 oz (226 g) shrimp, thawed, peeled, deveined, cut into ½-inch pieces
• 8 oz (226 g) bay scallops, thawed, cut into ½-inch pieces
• 6 oz (170 g) jumbo pasta shells (approximately 22 shells)
• ½ small yellow onion, finely diced
• 4 cloves garlic, finely chopped or grated
• 1 tbsp (15 ml) unsalted butter
• ⅓ cup (80 ml) mayonnaise
• 1 tbsp (15 ml) Dijon mustard
• 1 tsp Old Bay seasoning
• ¼ cup (15 g) finely chopped fresh parsley
• ½ lemon, juiced
• 3 tbsps (45 ml) unsalted butter
• 3 tbsps (23 g) all-purpose flour
• 1 cup (240 ml) clam juice
• 2 cups (480 ml) half and half
• ½ cup (60 g) panko breadcrumbs
• 2 tbsps (30 ml) unsalted butter, melted
• Kosher salt
• Ground black pepper