Serves 6 to 8

Ingredients:

1 quart heavy cream
1/2 tablespoon kosher salt
1 teaspoon coarse black pepper
1/4 teaspoon cayenne pepper
20-30 manicotti shells
3 tablespoons unsalted butter
1 cup chopped onion
1 cup chopped green bell pepper
1 garlic clove, minced
1/4 cup chopped celery
2 pounds large raw shrimp, peeled, deveined, and chopped
1 pound lump crabmeat, drained
1 cup shredded cheddar cheese
1 cup shredded Parmesan cheese

Preheat oven to 350 degrees F.
Combine whipping cream, salt, pepper, and 1/4 teaspoon cayenne pepper in a saucepan and cook over medium heat for 30 minutes or until thickened and reduced to 2 cups; set aside. Cook the manicotti according to the package directions; drain and set aside.

Heat the butter in a large stock pot over medium-high heat; add the onion, bell pepper, garlic, and celery. Cook, stirring constantly, for 5 minutes or until tender. Add the shrimp and crab meat, and cook, stirring constantly, for about 5 minutes or until shrimp turns pink. Cool for 10 minutes, and drain well. Add the cream mixture to the seafood and fill the manicotti shells.

Place in 2 lightly greased 9-by-12-inch baking dishes. Sprinkle with the cheeses, and cover with foil. Bake for 15 minutes, uncover, and bake an additional 10 minutes. Serve warm.