Seafood-Stuffed Shells Recipe

These rich stuffed shells are packed with a mixture of crabmeat, shrimp, and scallops, then baked with a creamy sauce and golden, buttery bread crumbs. It's like a crab cake stuffed into pasta.

WHY IT WORKS
Slightly undercooking the pasta during boiling ensures that it stays al dente during baking.
The light béchamel looks too loose at first, but it thickens up as it bakes.
Poaching the shrimp directly in the pasta water pot makes cleanup easier.
Panko bread crumbs add extra crunch and texture.
SPECIAL EQUIPMENT:
9- by 13-inch baking dish
NOTES:
You will need about 18 shells total, but it's a good idea to cook extra to account for any that tear or break; half a 12-ounce box of jumbo shells should yield about 25. If you want, you can substitute the scallops with an equal quantity of additional shrimp.
INGREDIENTS
Kosher salt
6 ounces dry jumbo pasta shells (about 25 shells; 170g) (see note)
Extra-virgin olive oil, for drizzling and greasing the baking dish
8 ounces (225g) peeled and deveined shrimp
1 pound (450g) lump crabmeat, picked over for shells
8 ounces (225g) dry-packed sea scallops, cut into small pieces (see note)
2 tablespoons (30ml) Dijon mustard
1/2 cup (120ml) mayonnaise
Dash of Old Bay seasoning
1 medium shallot (about 2 ounces; 60g), minced
Small handful minced flat-leaf parsley, plus more for garnish
Freshly ground black pepper
3 1/2 tablespoons (50g) unsalted butter, divided
1 1/2 tablespoons (12g) all-purpose flour
1 1/2 cups (360ml) milk
1 bay leaf
1 cup panko bread crumbs (about 3 1/2 ounces; 100g)
DIRECTIONS
1.
Preheat oven to 325°F (163°C) and set rack to middle position. In a large pot of salted boiling water, cook shells according to package instructions for baked shells. (Many packages of jumbo shells will give a specific boiling time for dishes that are to be subsequently baked; if yours does not, cook shells for 3 minutes less than the package's recommended cooking time.) Using a spider, slotted spoon, or mesh strainer, carefully transfer shells to a large bowl of cold water until cooled slightly, then drain. (Reserve pasta-cooking water for next step.) Drizzle shells very lightly with oil and toss to coat. Set aside.

2.
Fill a large bowl with ice water. Poach shrimp in same pot of pasta water until just barely cooked through, 1 to 2 minutes. Drain, chill in ice bath, then drain again. Chop shrimp into small pieces.

3.
In a mixing bowl, combine crabmeat with shrimp, scallops, Dijon, mayo, Old Bay, shallot, and parsley. Mix well and season with salt and pepper.

4.
In a small saucepan, melt 1 1/2 tablespoons (20g) butter over medium-high heat (do not allow it to brown). Add flour and whisk to form a paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add milk in a thin, steady stream, or in increments of a couple of tablespoons at a time, whisking thoroughly and getting into all corners of pan to maintain a homogeneous texture. The sauce will initially be very thick, then get very thin once all the milk is added. Add bay leaf.

5.
Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. Reduce heat to low and cook, stirring, until sauce is thick enough to lightly coat the back of a wooden spoon, about 3 minutes. Season with salt and pepper. Discard bay leaf.
6.
Lightly grease a 9- by 13-inch baking dish with oil. Spread 1/2 cup (120ml) béchamel sauce in an even layer on bottom of baking dish. Using a spoon, fill a shell with a large scoop of seafood mixture and place in baking dish with the opening side up. Repeat until baking dish is full. (You should be able to fit about 18 stuffed shells in the dish, and may have a few pasta shells left over.)

7.
Spoon remaining 1 cup (240ml) béchamel sauce on top of shells. Melt remaining 2 tablespoons (30g) butter and toss with bread crumbs in a small bowl; season with salt. Sprinkle bread crumbs all over shells.

8.
Bake shells until heated through, about 25 minutes. Switch oven to broiler setting and, watching very closely to prevent burning, broil until bread crumbs turn golden on top, rotating baking dish occasionally for even browning. Scatter minced parsley on top for garnish and serve.

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Mini Pineapple-Teriyaki-Glazed Salmon Burgers With Avocado Recipe

These miniature salmon burgers are proof that big flavors come in small packages. Fresh salmon in a pineapple-teriyaki glaze, seared pineapple slices, lightly mashed avocado, and peppery watercress make them the perfect sweet and savory summer sandwiches.

WHY IT WORKS
Mayonnaise folded into the salmon patties helps keep them moist.
The thick glaze that forms after plenty of reduction time provides an amazing coating for the patties.
SPECIAL EQUIPMENT:
food processor, parchment paper, baking sheet, pastry brush, instant-read thermometer
NOTES:
Make sure to use a large pot to make the glaze. While this might seem excessive, the glaze boils up significantly, so using a bigger pot will help you avoid boil-overs.
INGREDIENTS
For the Glaze:
2 cups light brown sugar
1 1/2 cups pineapple juice
1 cup water
1/2 cup homemade or store-bought teriyaki sauce
2 tablespoons soy sauce
3 tablespoons rice vinegar
1/2 small white onion, finely minced
4 medium cloves garlic, minced
2 teaspoons peeled fresh ginger, minced
For the Salmon Patties:
1 1/2 pounds fresh, raw salmon, skin and bones removed, divided
2 tablespoons mayonnaise
2 scallions, white and light green parts only, chopped
To Cook and Serve:
2 Hass avocados, pitted and peeled
Kosher salt
1 tablespoon plus 2 teaspoons vegetable or canola oil, divided
6 fresh pineapple rings, quartered
Freshly ground black pepper
12 Hawaiian-style rolls, toasted
1 1/2 cups fresh watercress
DIRECTIONS
1.
For the Glaze: In a large pot, stir together brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce over medium heat until sugar is completely dissolved. Bring to a full boil, then lower heat to a vigorous simmer. Stir in the rice vinegar, onion, garlic, and ginger. Continue to cook, stirring occasionally, until reduced by half and syrupy, about 30 minutes. (If the glaze seems to climb the pot and you’re at risk of it boiling over, the heat is too high. Reduce the heat until you have small, consistent bubbles that don't threaten to escape the pot.) Set aside to cool.

2.
Meanwhile, for the Salmon Patties: Chop salmon into 1-inch cubes and place half in the bowl of a food processor. Pulse until only small pieces remain (about 5 pulses), then add mayonnaise and remaining salmon. Continue to pulse until well distributed, with some larger chunks of salmon remaining. You do not want a paste, but you want to be able to mold the mixture into patties.

3.
Scrape salmon mixture into a bowl, mix in scallions, then form into 12 evenly sized patties. Set the patties on a parchment paper–lined baking sheet and refrigerate until ready to cook.

4.
To Cook and Serve: In a small bowl, gently mash the avocado with a spoon. Season lightly with salt and set aside.

5.
Add 2 teaspoons oil to a medium skillet and set over medium heat until shimmering. Add pineapple rings, brush top side with glaze, then turn and brush other side with glaze. Cook, turning and applying more glaze, until lightly caramelized. Remove pineapple from skillet and set aside.
6.
Add remaining 1 tablespoon oil to skillet and set over medium-high heat until shimmering. Season salmon patties with salt and pepper, then cook in batches until golden, about 2 minutes per side. Brush liberally with glaze and cook for 1 minute longer on each side, applying more glaze when you flip the patties. Reduce heat to low and continue to cook, turning and brushing with glaze, until salmon burgers are medium-rare (115°F on an instant-read thermometer) or medium (125°F), about 2 minutes longer.

7.
Assemble burgers in this order: bottom bun, watercress, salmon patty, mashed avocado, glazed pineapple, top bun. Serve warm.

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