Crab cannelloni

    Crab cannelloni

    (91)
    7saves
    55min


    88 people made this

    About this recipe: An incredibly delicious Italian pasta that's a cinch to make. Cannelloni shells are stuffed with a ricotta-crab mixture, then baked in a cheesy sauce.

    Ingredients
    Serves: 4 

    • 8 cannelloni shells
    • 375g ricotta cheese
    • 1 (170g) tin crab meat
    • 2 tablespoons finely chopped fresh parsley
    • 1 tablespoon grated onion
    • 450g ready-made cheese sauce
    • 1 teaspoon caster sugar
    • 125ml chicken stock
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried marjoram
    • 1/8 teaspoon garlic granules
    • 1/8 teaspoon dried thyme

    Method
    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat oven to 190 C / Gas 5.
    2. Bring a large pot of lightly salted water to the boil. Add cannelloni shells and cook for 5 to 8 minutes, until tender but not mushy. Drain.
    3. In a medium bowl, stir together the ricotta cheese, crab, parsley and onion. Spoon into the cannelloni shells. Place in a buttered 28x18cm baking dish.
    4. In a saucepan, stir together the cheese sauce and chicken stock. Season with basil, marjoram, garlic granules and thyme. Heat until warm over medium heat. Pour over the cannelloni in the baking dish.
    5. Bake uncovered for 30 minutes in the preheated oven. Let stand for about 5 minutes before serving.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (91)

    Reviews in English (91)

    0

    I used tinned John West Crab Meat Chunks but it was still brilliant, Will it be alright (safe) to freeze and reheat?  -  30 Aug 2016

    by
    158

    I made a few modifications on this one, but I believe the result was truly a restaurant-quality dish. 1) Use jumbo shells instead of manicotti - easier to stuff. 2) For the filling: use one 15oz tub of part-skim ricotta, 8oz of good quality jumbo lump crabmeat (expensive but well worth it), one egg (important for texture), 1/2 cup parmesan cheese, 1/2 cup shredded mozzarella, 2 tbsp dried parsley, 1 tsp dried basil. Season with salt and pepper to taste. 3) For the sauce, use two 10oz tubs of Buitoni alfredo (found in the refridgerated case) - simmer the sauce on the stove with 1/2 cup dry white wine and season with pepper. Follow baking directions as written, but sprinkle with mozzarella cheese 5 min before removing from the oven. This is a dish I would be proud to serve to company!  -  25 Dec 2007  (Review from Allrecipes US | Canada)

    by
    24

    Absolutely delicious ! The only things I did differently were to make my own Alfredo Sauce (using Easy Alfredo Sauce 1 from Allrecipes), and I added about four sliced white mushrooms to the sauce. Eight minutes of boiling the manicotti shells is probably enough; much longer and they're more at risk of ripping as you're trying to stuff them. A tsp of sugar is listed as an ingredient, but not mentioned in the directions: add it to the chicken broth.  -  15 Dec 2006  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate