CRAB-STUFFED MANICOTTI
Manicotti shells stuffed with crab meat and covered with Alfredo sauce make a great meal for family or company.
Provided by Brandee
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Add manicotti shells and cook for 8 to 10 minutes, until tender but not mushy. Drain.
- In a medium bowl, stir together the ricotta cheese, crab, parsley and onion. Spoon into the manicotti shells. Place in a buttered 11x7 inch baking dish.
- In a saucepan, stir together the Alfredo sauce and chicken broth. Season with sugar, basil, marjoram, garlic powder and thyme. Heat until warm over medium heat. Pour over the shells in the baking dish.
- Bake uncovered for 30 minutes in the preheated oven. Let stand for about 5 minutes before serving.
Nutrition Facts : Calories 617.8 calories, Carbohydrate 35.9 g, Cholesterol 110.4 mg, Fat 41.1 g, Fiber 1.3 g, Protein 28.6 g, SaturatedFat 17.3 g, Sodium 1494.6 mg, Sugar 6.4 g
CRAB AND RICOTTA CANNELLONI
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.
- Preheat oven to 350 degrees F.
- Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)
- Yield: about 4 cups
CRAB-STUFFED MANICOTTI
I love pasta, and my husband loves seafood. I combined them to create this dish, and he raved that it's the best meal ever. -Sonya Polfliet, Anza, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cook manicotti shells according to package directions; drain. Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Remove from the heat; stir in Parmesan cheese., In a small bowl, combine crab, ricotta, mozzarella, lemon-pepper seasoning, pepper and garlic powder. Stuff shells with crab mixture. Spread 1/4 cup sauce in an 8-in. square baking dish coated with cooking spray. Top with stuffed manicotti. Pour remaining sauce over top. , Bake, covered, until heated through, 25-30 minutes. Just before serving, sprinkle with parsley and, if desired, additional grated Parmesan cheese.
Nutrition Facts : Calories 359 calories, Fat 12g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 793mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
CRAB AND SHRIMP MANICOTTI
Steps:
- In a wide frying pan, heat olive oil, add onion and carrot, cook until soft, stir in parsley, can of tomatoes with liquid, chicken broth, basil, salt and pepper, cook for about 30 minutes, or until sauce reduces and thickens. In a baking dish, spread tomato and carrot mixture and set aside. In a bowl, add crab, shrimp, green onions, and fontina cheese, mix together. Cook manicotti, per package directions. Stuff manicotti's with shrimp and crab mixture, place them in the baking dish on top of the tomato and carrot mixture. For Fontina Sauce: In a sauce pan, melt butter, add onion and cook until soft, add flour and blend, gradually pour in milk and chicken broth, bring to a boil. remove from flame, add fontina cheese, white wine, nutmeg, and white pepper, stir until cheese melts. Pour sauce over the manicotti's, make sure they are completely covered with sauce. Heat oven at 375, and bake for 20 minutes.
SEAFOOD STUFFED MANICOTTI
This has been at the top of our favorites since 1991. Slightly labor intensive to make, but well worth it. Very light - the fontina white sauce with nutmeg and dry vermouth, along with all the other ingredients, make this a delectable choice. Great for a private romantic dinner or if you're having dinner guests who like seafood. Using a food processor makes the fine chopping easy. Recipe originally came from Sunset's Casserole cookbook.
Provided by Koriander
Categories Crab
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- In a wide fry pan over medium heat, melt butter. Add onion and carrot and cook until soft (don't overcook).
- Stir in parsley, diced tomatoes with liquid, chicken broth, and basil.
- Reduce heat and simmer uncovered for about 30 minutes or until sauce thickens, then set aside.
- In a large bowl combine crab, shrimp, green onions, and fontina cheese. Set filling aside.
- Cook manicotti in boiling water, according to package directions, until slightly firm - do not overcook!
- Rinse cooked manicotti with cold water and drain well. Set aside.
- Now prepare the FONTINA WHITE SAUCE recipe as follows:.
- In a wide fry pan over medium heat, melt butter or margarine. Add onion and cook until soft.
- Blend in flour and cook, stirring until bubbly.
- Gradually pour in milk and chicken broth, cooking and stirring until sauce thickens and boils.
- Remove from heat and add shredded fontina cheese, dry vermouth, nutmeg, and white pepper. Still just until cheese melts.
- CASSEROLE ASSEMBLY:.
- Stuff each manicotti with the seafood filling (roughly about 4 tablespoons).
- Spoon half of the tomato sauce on the bottom of a 9 x 13 casserole dish. Arrange filled pasta side by side in the sauce.
- Pour some of the sauce into the casserole but not directly onto the manicotti. (remainder of sauce can be offered separately).
- Pour the Fontina White Sauce down the center of the casserole (lengthwise).
- Sprinkle with 1/3 of the Parmesan cheese. (remaining Parmesan is sprinkled after baking).
- At this point you may cool, cover, and refrigerate until next day.
- Bake uncovered at 375°F for 20-25 minutes, or until lightly browned and heated through. (35 minutes if refrigerated).
- Sprinkle remaining Parmesan cheese over top and offer as a side any remaining sauce.
ULTIMATE CRAB AND SPINACH MANICOTTI WITH PARMESAN CHEESE SAUCE
You can cheat and make this with imitation crabmeat but of course the real stuff is better, if you are using frozen crabmeat make certain to squeeze out any excess moisture before using for this recipe --- if you are a spinach lover then add in the full box of spinach if not just use half a box as the spinach tends be over powering, you can use 1 pound fresh spinach in place of frozen --- you can stuff the shells and refrigerate until ready to bake, and this is also great with a red sauce instead of the Parmesan cheese sauce :)
Provided by Kittencalrecipezazz
Categories Crab
Time 1h25m
Yield 15 serving(s)
Number Of Ingredients 16
Steps:
- To make the sauce: in a saucepan over medium heat melt butter.
- Add in flour and whisk for about 3 minutes.
- Add in milk and half and half whisk over heat until bubbly and thickened.
- Add in the Parmesan cheese, salt, pepper and Tabasco to taste; stir until the cheese melts.
- Set oven to 375 degrees.
- Butter a 13 x 9-inch baking dish.
- In a bowl mix together crab, well drained spinach, ricotta, and Parmesan cheese, onions, egg, salt and pepper; mix well to combine.
- Fill each cooked shell with crab/cheese filling using clean hands.
- Place in a single layer in prepared baking dish.
- Cover with the Parmesan cheese sauce (does not have to cover completely!).
- Sprinkle with grated mozzeralla cheese (any amount desired).
- Bake uncovered for about 25-30 minutes (do not over bake!).
Nutrition Facts : Calories 234.8, Fat 15.2, SaturatedFat 9.2, Cholesterol 72.7, Sodium 602.4, Carbohydrate 6.9, Fiber 1.4, Sugar 1.6, Protein 18.3
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- Cook manicotti according to package directions; drain. Place manicotti in a single layer on a sheet of greased foil.
- Meanwhile, preheat oven to 350°F. In a medium bowl combine shrimp, crabmeat, 1 cup of the Italian cheese, the ricotta cheese, parsley, egg, garlic, and lemon peel. Using a small spoon, fill manicotti with shrimp mixture; arrange filled manicotti in an ungreased 13x9x2-inch baking dish. Pour Garlic Cream Sauce over filled manicotti. Sprinkle with the remaining 1/2 cup Italian cheese.
- Bake, covered, for 25 minutes. Bake, uncovered, about 10 minutes more or until heated through and cheese is melted. If desired, garnish with green onions and lemon slices.
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