1/2 (12 oz.) pkg. jumbo pasta shells
6 oz. crabmeat or imitation crab
6 oz. pkg. sm. frozen, cooked shrimp
4 oz. creamy Havarti cheese, cubed
1 tsp. dill weed

SAUCE:

3 tbsp. butter
2 cloves garlic, minced
1/2 c. onion, chopped
1/4 c. finely chopped fresh parsley
1 tsp. dried basil
2 tsp. flour
1/2 c. dry white wine
1/4 c. water
Salt and pepper to taste

Preheat oven to 350 degrees. Grease an 8x12 inch glass baking pan. Cook shells according to package directions.

In a medium bowl, combine crab, shrimp, cheese and dill. Stuff into shells and place open side up in baking dish.

Prepare sauce: Melt butter and saute garlic, onions, parsley and basil until tender. Reduce heat to low. Sprinkle in flour, stir. Slowly add sherry and water, stir as sauce thickens. Add salt and pepper. Pour over shells. Bake for 30 minutes.