Stuffed Shells (makes 16-20 appetizers)

1 16 oz. box uncooked jumbo size pasta shells
2 cups shredded, cooked, seafood fish of choice. Use a mix of 2 or three of
any of the following: Crab, imitation crab, boiled shrimp, lobster, imitation
lobster
1 cup finely shredded cheese. Use swiss or mozarella or a mix of both. I preper
the mix of both and sometimes add some finely shreded Parmesan as well.
1/2 cup of mayonanaise (NOT Miracle Whip) use a bit less or more if needed
2 well rounded Tablespoons finely chopped celery
1 well rounded Tablespoons finely chopped onion
a dash or two of red pepper sauce or any other spice you may prefer

Add shells gradually to 6 quarts boiling salted water; cook until tender, yet
firm. Transfer to cool water to stop cooking, then lay on tea towels to dry.

Combine seafood fish, cheeses, mayonnaise, celery, onion, red pepper sauce.
Add more mayonnaise if mixture seems too dry. Taste to see if salt is needed.
Note, flavors will blend eventually.

Spoon mixture into cooled shells. Refrigerate. Can be made a day ahead and
stored in zip loc bags, then pulled as needed to replenish the tray. I think
they taste better the next day, as it allows the flavors to meld. As always,
with any recipe, if you think it needs more of something, go ahead and add it.