While I was working on the recipe for the Spinach and Ricotta Cannelloni, I came across a recipe for Crab and Ricotta Cannelloni. It sounded so good, I decided to make it too.
I wanted to make something special tonight and I hope this hits the mark. The cannelloni are topped with a creamy bechamel sauce and a little Parmesan. The crab meat and bechamel are a fantastic combination.
The next time you are in the mood for seafood, I hope you’ll try this dish.
Crab and Ricotta Cannelloni
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Loading...Crab and Ricotta Cannelloni
Ingredients
- 1 box of 8 oz cannelloni shells (manicotti shells will also work well)
- 1 cup whole milk ricotta cheese
- 3/4 cup grated Parmesan cheese, plus more for topping
- 1 egg yolk
- 1/2 cup chopped fresh basil leaves
- 1 lb lump crab meat
- 1/4 tsp sea salt
- 1/4 tsp freshly ground pepper
- 1 lemon
- Bechamel Sauce:
- 5 tbsp unsalted butter
- 1/2 cup flour
- 4 cups whole milk
- 1/2 tsp salt
- 1/4 freshly ground pepper
- Pinch of freshly grated nutmeg
Instructions
Bring a large pot of salted water to a boil
Add the pasta and cook to package instructions, between 7-10 minutes
Drain pasta
In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt and pepper
Pre-heat oven to 350 degrees
Put a few spoonfuls of Bechamel in the bottom of the baking dish
Fill the cannelloni with the crab mixture and put in the baking dish
Top the filled cannelloni with the rest of the Bechamel sauce
Sprinkle the top with the rest of the Parmesan cheese
Bake 20 minutes. If the top of the dish isn't golden brown, put under the broiler for a few minutes
Serve immediately and squeeze a little lemon juice on the cannelloni
Bechamel Sauce:
In a medium saucepan, melt the butter over medium heat
Add the flour and whisk until smooth
Gradually add the milk, continually whisking until the sauce is thick and creamy - don't let the sauce boil
Once it is the consistency you want, remove from the heat
Whisk in the salt, pepper, and nutmeg
