No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (167g) Recipe makes 15 servings The following items or measurements are not included below: 15 manicotti |
||
| Calories 234 | ||
| Calories from Fat 136 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.2g | 23% | |
| Saturated Fat 9.2g | 45% | |
| Monounsaturated Fat 4.2g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 72mg | 24% | |
| Sodium 602mg | 25% | |
| Potassium 334mg | 9% | |
| Total Carbohydrate 6.9g | 2% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 1.6g | ||
| Protein 18.3g | 36% | |
Ultimate Crab and Spinach Manicotti With Parmesan Cheese Sauce
By: KITTENCAL
Dec 28, 2005
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 
SERVES 15
Ingredients
PARMESAN SAUCE
- 1/4 cup butter (no substitutes)
- 1/4 cup flour
- 1 cup full-fat milk
- 1 1/2 cups half-and-half cream
- 1 cup grated parmesan cheese
- salt and pepper
- Tabasco sauce
MANICOTTI FILLING
- 1 lb crabmeat, flaked (fresh or frozen)
- 1 (20 ounce) box frozen spinach (cooked and well drained, squeeze out moisture with hands)
- 1 1/2 cups ricotta cheese
- 1 1/2 cups parmesan cheese (can use more to taste)
- 2 large green onions, chopped
- 1 large egg, beaten
- salt and pepper
- shredded mozzarella cheese, for topping
- 15 manicotti, cooked to only firm-tender
Directions
1
To make the sauce: in a saucepan over medium heat melt butter.2
Add in flour and whisk for about 3 minutes.3
Add in milk and half and half whisk over heat until bubbly and thickened.4
Add in the Parmesan cheese, salt, pepper and Tabasco to taste; stir until the cheese melts.5
Set oven to 375 degrees.6
Butter a 13 x 9-inch baking dish.7
In a bowl mix together crab, well drained spinach, ricotta, and Parmesan cheese, onions, egg, salt and pepper; mix well to combine.8
Fill each cooked shell with crab/cheese filling using clean hands.9
Place in a single layer in prepared baking dish.10
Cover with the Parmesan cheese sauce (does not have to cover completely!).11
Sprinkle with grated mozzeralla cheese (any amount desired).12
Bake uncovered for about 25-30 minutes (do not over bake!).
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- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Crab
- Main Ingredient > Pasta, Rice & Grains > Pasta > Manicotti
- Main Ingredient > Eggs/Dairy
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For Large Groups
- Occasion > Dinner Party
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Taste/Mood > Savory
Featured Reviews for This Recipe
From: Scottschef
On Mar 8, 2008
WOW.........finally made this Friday nite and it was SUCH a hit..........I used claw crab meat in the can per my local fish monger..........and I doubled it ......I added a splash of Chardonnay to the sauce......and garlic powder and I did use Frank's hot sauce.....but just a few splashes and then I used crushed red pepper flakes to add a bit more spice and well some cayenne pepper just because..........I also double the amount of cheese and added pecorino romano in with the parmesan....yummmmm.......I also added a little roasted garlic to the crab mixture from leftovers of the garlic I used in my roasted garlic italian bread.......this was a great recipe ....thanks so much Kittencal.....it is definitely a keeper and my honey and I loved it......(plus all his poker buddies the next nite.....)
From: Chef #616832
On Oct 16, 2007
Very good recipe, took awhile to make but well worth the effort and wait. I made this with the full amount of spinach, which was slightly overwhelming, going to try it at 3/4 the amount of spinach next time. But this recipe was a great change to the normal manicotti recipe i've always made. My only real complaint was the parmesan sauce,it was good... it just was kinda overwhelming in my opinion. Next time i make this i'm going to try it with red sauce, and like one of the other reviewers said, use the parm sauce as a drizzle. Red sauce might not go as well but it's worth a shot.
From: cmirish
On Oct 12, 2007
This filling and sauce were great!! I made ravioli using wonton wrappers-DH thought I spent the whole day cooking! Thanks for a great recipe!
From: Trinkets
On Oct 11, 2007
OMG! I know it says no substitutes but someone drank all the milk so I was forced to use Fat-free milk and heavy cream. It worked. I added fresh spinach, roughly chopped. And since I couldn't find manicotti I used large shells and filled those. It was such a rich dish, we fed 10 that night! Thanks ever so much.
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