Crab Stuffed Manicotti Recipes

CRAB STUFFED MANICOTTI WITH ALFREDO SAUCE

Steps:

• Cook the pasta. Bring a large pot of generously salted water to a roaring boil. Cook the manicotti to al dente according to package instructions. Drain the manicotti, then toss lightly in a tablespoon of olive oil.
• Make the crab stuffing. While the pasta is boiling, combine the lump crab meat, ricotta cheese, mozzarella cheese, parmesan cheese, roma tomato, basil, and parsley in a mixing bowl. Stir to combine.
• Make the sauce. Melt the butter in a medium size pot over medium heat. Sautè the garlic for 2 minutes, then add the heavy cream and bring to a light boil. Reduce the heat to a simmer, then add the parmesan cheese. Stir the pot for 1 minute until the cheese is melted. Remove the sauce from the stove.
• Stuff the manicotti. Use a small spoon to stuff the manicotti shells. Work from both ends to make sure it is stuffed completely. Grease the bottom of a baking dish with 1 tbsp of olive oil. Place the stuffed manicotti in the baking dish, then pour the alfredo sauce over the pasta.
• Bake the manicotti. Preheat the oven to 350 degrees, then cover the baking dish with aluminum foil. Bake the manicotti for 25 minutes. Remove the dish from the oven and serve immediatley. Mangia!

CRAB AND RICOTTA CANNELLONI

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

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.

ULTIMATE CRAB AND SPINACH MANICOTTI WITH PARMESAN CHEESE SAUCE

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!).

CRAB STUFFED MANICOTTI ALFREDO

Steps:

• Combine crab meat with undrained tomatoes.
• Let soak while cooking manicotti according to package directions.
• When manicotti is done, drain crab/tomato mixture and blend with neufchatel.
• Stuff manicotti with crab mixture and arrange in a 10 x 13 casserole dish.
• Pour alfredo evenly over manicotti.
• Top with shrimp and bake at 375F for 15-20 minutes.