1-Start by preheating your oven to 350°F and cooking 24 uncooked jumbo pasta shells according to package directions until al dente, then rinse them under cool water to stop the cooking process. This helps keep the shells firm for stuffing and baking.

2-Next, prepare the filling by sautéing 1/4 cup each of finely chopped celery, green pepper, and red onion in 1 tablespoon butter until tender. Combine this with 2 cans (6 ounces each) of drained lump crabmeat, 8 ounces of chopped cooked shrimp, 1/2 cup shredded part-skim mozzarella cheese, 1-1/2 teaspoons seafood seasoning (divided), 1/4 teaspoon pepper, 1 large lightly beaten egg, 1/4 cup mayonnaise, and 2 tablespoons milk. Mix well and stuff about 1 tablespoon of this mixture into each shell, placing them in a greased 13×9-inch baking dish.

3-For the sauce, melt 1/4 cup butter in a saucepan, then whisk in 1/4 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground pepper. Gradually add 4 cups 2% milk, cooking until thickened, and stir in 1-1/2 cups grated Parmesan cheese. Pour this sauce over the stuffed shells, sprinkle with the remaining seafood seasoning, and bake uncovered for 30-35 minutes until bubbly. Optionally, top with toasted soft bread crumbs and chopped fresh parsley for extra crunch and color, and remember, the dish is best served with simple vegetable sides or garlic bread.