Best 4 Crab Ricotta Cannelloni Recipes
Indulge in a culinary journey with our delectable crab ricotta cannelloni, a symphony of flavors and textures that will tantalize your taste buds. Envision tender cannelloni pasta envelopes, lovingly filled with a luscious blend of crab meat, creamy ricotta cheese, aromatic herbs, and a touch of tangy lemon zest. These culinary masterpieces are then enveloped in a velvety tomato sauce, infused with a symphony of Italian spices, and baked to perfection. Alongside this main course marvel, discover a treasure trove of equally enticing recipes, including a refreshing crab salad with avocado and citrus dressing, perfect for light and healthy lunches. Embark on a seafood adventure with our pan-seared crab cakes, crispy on the outside and succulent within, served with a zesty remoulade sauce. Treat yourself to a delightful crab dip, a creamy and flavorful appetizer that will be the star of any gathering. Last but not least, satisfy your sweet cravings with our indulgent crab rangoon, a fusion of flavors that combines delicate wonton wrappers with a savory crab filling and a sweet and tangy dipping sauce.
Check out the recipes below so you can choose the best recipe for yourself!
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 AND RICOTTA CANNELLONI
Make and share this Crab and Ricotta Cannelloni recipe from Food.com.
Provided by Manami
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 577.8, Fat 26.8, SaturatedFat 15.8, Cholesterol 140.5, Sodium 1281.5, Carbohydrate 46, Fiber 1.7, Sugar 9.6, Protein 36.7
CRAB AND RICOTTA CANNELLONI
Categories Shellfish
Number Of Ingredients 9
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. Bechamel Sauce: 5 tablespoons unsalted butter 1/2 cup all-purpose flour 4 cups whole milk, warmed 1/2 teaspoon salt 1/4 teaspoon freshly ground white pepper Pinch freshly grated nutmeg 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 & RICOTTA CANNELLONI RECIPE - (4.2/5)
Provided by jenlin
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°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.)
Tips:
- Use fresh crab meat for the best flavor. Fresh crab meat is more delicate and flavorful than frozen crab meat, which can be tough and watery.
- Don't overcook the cannelloni. Cannelloni should be cooked until they are al dente, or slightly firm to the bite. Overcooked cannelloni will be mushy and difficult to eat.
- Serve the cannelloni with a simple sauce. A simple tomato sauce or Alfredo sauce is a good choice. You can also use a store-bought sauce, but be sure to choose one that is flavorful and not too heavy.
- Garnish the cannelloni with fresh herbs, such as basil, parsley, or oregano. This will add a pop of color and flavor to the dish.
Conclusion:
Crab ricotta cannelloni is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be prepared ahead of time, making it a great option for busy weeknights. With its combination of tender crab, creamy ricotta, and flavorful cannelloni, this dish is sure to please everyone at the table.
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