Crab Cannelloni Recipes

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 8-10 minutes.
• Drain pasta.
• In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil or parsley, crab, salt, and pepper.
• Preheat oven to 350ºF.
• Fill the cannelloni with the crab mixture and place in buttered baking dish.
• MAKE THE BECHAMEL SAUCE:.
• 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(if not it will be all lumpy)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).
• Top the filled cannelloni with the Bechamel Sauce and sprinkle with remaining Parmesan cheese.

Steps:

• For sauce:
• Heat oil in large pot over medium-high heat. Add onions and garlic and sauté until translucent, about 5 minutes. Mix in fresh tomatoes, canned tomatoes with their juices, basil, thyme, oregano, bay leaves and crushed red pepper and bring to boil. Reduce heat and simmer until sauce is reduced to scant 5 cups, stirring occasionally, about 45 minutes. Discard bay leaves. Working in batches, puree sauce in blender; return to same pot. Add cream and vinegar and simmer 15 minutes. Season to taste with salt and pepper. Refrigerate.
• For Cannelloni:
• Cook noodles in pot of boiling salted water until almost tender. Drain. Cool in bowl of cold water.
• Heat olive oil in large skillet over medium-high heat. Add onion and garlic; sauté until onion is tender, about 6 minutes. Add shrimp; sauté just until opaque, about 3 minutes. Stir in basil, oregano and crushed red pepper. Cool.
• Mix ricotta, provolone, Parmesan, crabmeat and shrimp mixture in bowl. Season with salt and pepper. Mix in egg.
• Butter 13 x 9 x 2-inch glass baking dish. Spread generous 1 cup tomato cream sauce in bottom of dish. Drain lasagna noodles; trim to 8-inch lengths. Spread scant 1/3 cup shrimp filling over each noodle, leaving 1/2-inch border on all sides. Staring at 1 short end, roll up each noodle jelly roll style. Place in prepared pan, seam side down. Pour remaining sauce over cannelloni. Cover with foil. (Can be made 1 day ahead; refrigerate.)
• Preheat oven to 350°F. Bake foil-covered cannelloni until heated through, about 45 minutes.

Steps:

• Thaw phyllo according to the instructions on the package.
• Melt the butter in a skillet and saute the garlic for a few minutes, then add the spinach and cook until the spinach is dry.
• Mix together the rest of the ingredients, except the phyllo and melted butter, folding in the garlic/spinach mix.
• Cut the phyllo lengthwise into 2 strips, stack and cover with some plastic wrap or a lightly dampened dish towel.
• For each pastry roll, take 2 strips from the stack and lay them out one on top of the other. Brush the top strip with melted butter. Place about 4 tablespoons of filling at the bottom of the strip.
• Fold the bottom edge of the phyllo over the filling.
• Fold the left edge of the phyllo strip over about 1/2 inch and brush with butter. Repeat with the right edge.
• Now roll up the pastry, egg roll style, stopping halfway through to brush the top with butter, then continue rolling pastry to the end.
• Place the roll seam side down on a greased baking sheet, brushing the top of the pastry with more butter.
• The recipe can be made to this point in the morning to be baked and completed that evening.
• Bake in a preheated 350°F oven until golden brown, about 30 minutes.

Steps:

• Cook cannelloni according to package directions; drain. Toss pasta with 1 tablespoons butter; set aside.
• Melt remaining 3/4 cup butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in nutmeg. Set aside half of the sauce.
• Add egg yolks to remaining sauce, stirring well. Stir in crabmeat, mozzarella cheese, salt and pepper. Stuff each cannelloni shell with an equal amount of crab mixture; place stuffed shells in two lightly greased 13x9x2 inch baking dishes.
• Add tomato paste and 1/2 cup parmesan cheese to reserved sauce and spoon over shells.
• Cook mushrooms and sage in 3 tablespoons butter in a large skillet over medium heat until tender, stirring occasionally. Spoon mushrooms over sauce and sprinkle with remaining 1/2 cup parmesan cheese.
• Bake at 400 degrees F. for 20 minutes.
• .

Steps:

• In a large bowl mix the chopped shrimp, crabmeat, ricotta cheese, shallots, parsley, lemon zest, egg, parmesan cheese, milk, salt and pepper. Mix well and put seafood mixture in a ziploc bag. Cut the corner of the bag. Squeeze shrimp mixture onto the edge of the egg roll wrapper. Roll up the egg rolls and put two cannelloni, seam side down, into an oven proof baking dish and set aside. Preheat oven to 350°F. Put your sauce ingredients into a pan, except the parmesan cheese. Heat on medium heat stirring constantly. When warmed through, add the parmesan cheese and stir until melted and slightly thickened. Pour sauce over cannelloni. Cook for 15-20 minutes or until sauce is bubbly. Top with parmesan, parsley and lemon wedges.

Steps:

• Preheat the oven to 450°F Butter an ovenproof dish. Heat 1 tablespoon of the butter in a frying pan and add the shallots. Cook over a gentle heat for 1 minute.
• Add the shrimp, crabmeat and cognac. Season to taste and cook for 2-3 minutes.
• To make the sauce, melt the remaining butter in a saucepan and add the cornstarch. Cook over a medium heat for 3-4 minutes, without colouring.
• Gradually add the milk, stirring continuously, until the sauce is thick and smooth.
• Add half the sauce into the shrimp and crab mixture and stir in the dill.
• Lay the pasta out on a work surface, fill with the mixture and roll up into tube shapes. Arrange the cannelloni in the dish and pour over the remaining sauce.
• Scatter over the Parmesan cheese and cook for 10 minutes, until hot and golden. Serve with a crisp green salad.

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°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 45 minutes. Serve immediately. BECHAMEL SAUCE: 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, then cover and refrigerate.)