Crab-stuffed manicotti

Ingredients

• 6-7 manicotti shells
• 1/4 cup grated fresh parmesan
• 2 T chopped scallion for garnish

For the stuffing:

• 1-1/2 cups creamy ricotta
• 3/4 lb fresh lump crab meat
• 5 scallions chopped fine (only the white and light green portions)
• 1 tsp tabasco sauce
• 1 tsp worschestershire sauce
• salt and pepper to taste

Béchamel Sauce:

• 2 T of butter
• 2 T AP flour
• 1-1/2 cups of milk
• 1/2 tsp nutmeg
• 1/2 tsp dried thyme
• salt and pepper to taste