|Vegetable oil||1 Tablespoon|
|Jumbo macaroni shells||12 (Uncooked)|
|Mushrooms||1 Can (10 oz), drained|
|Flour||1 1⁄2 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Half and half||1 Cup (16 tbs)|
|White pepper||1⁄8 Teaspoon|
|Egg yolks||2 , slightly beaten|
|Dry sherry||2 Tablespoon|
|Worcestershire sauce||1⁄4 Teaspoon|
|Frozen crab||12 Ounce, thawed, drained, flaked (1 Package)|
|Shrimp/4 1/2 ounce cooked shrimp||1 Can (10 oz)|
|Chopped pimiento||2 Tablespoon, drained|
|Grated parmesan cheese||2 Tablespoon|
Bring water to a rapid boil in a heavy 4 quart saucepan.
Add 1-1/2 teaspoons salt and oil.
Gradually add shells, being sure water continues to boil.
Cook shells uncovered until tender but quite firm, stirring occasionally.
With a slotted spoon, remove shells from water.
Invert shells on a dry cloth towel; drain 5 minutes.
Cover to prevent drying.
Melt butter in a medium saucepan.
Saute 5 minutes.
Remove mushrooms and set aside.
Stir flour into butter.
Cook over low heat until bubbly, stirring constantly.
Continuing to stir, blend milk, half and half, 1/4 teaspoon salt and pepper into flour mixture and cook until mixture thickens, about 5 minutes.
Remove from heat.
Blend 1/2 cup hot sauce into beaten egg yolks.
Gradually add egg yolk mixture to remaining sauce.
Stir in sherry and Worcestershire sauce.
In a medium bowl, mix together crab, shrimp, sauteed mushrooms, pimiento and 3/4 cup sauce.
Stuff jumbo shells with 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 cold oven.
Set temperature control at 350Â°F (175Â°C).
Bake 20 minutes.
Makes 4 servings.