JUMBO SHELLS WITH CRAB MORNAY

• 12 Jumbo Pasta shells
• 3 tbsp butter
• 1 finely diced onion
• � cup sliced mushrooms
• 1 lb. Cooked crabmeat
• � cup ricotta cheese
• 1 egg
• � tsp black cracked pepper
• 2 tbsp. Flour
• � cup half & half cream
• 1 cup Chicken Stock
• 1/3 cup freshly grated Parmesan cheese

Cook the shells in 4 quarts boiling salted water for 12 - 14 minutes. Rinse under cold water.

Melt 1 tbsp. Of butter in a large skillet. Saut� the onion and mushrooms until tender and all moisture has evaporated. Allow to cool.

Blend the crab, ricotta, saut�ed onion, egg and pepper. Stuff each shell with the mixture pressing into the shell. Place shells in a lightly greased casserole dish. Heat the remaining butter in a saucepan, add the flour and cook 2 minutes over low heat. Add the chicken stock and cream and simmer until thickened. Add the Parmesan and simmer an addition 2 minutes.

Pour sauce over shells, bake in a preheated 350o oven for 20 minutes. Serve

Serves 6