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!).
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Try these recipes on Food Network:
Broiled Crab Backs with Fiery Pepper Sauce
Crab Cakes with Roasted Red Pepper Sauce
Browse similar recipes by category
- 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: adopt a greyhound
On Apr 13, 2009
I made this for Easter dinner since it was just the two of us. Great meal! I thought I had manicotti but ended up making crepes. Turned out wonderful. I cut the recipe back for five and it made four stuffed manicotti. It is very filling so have two left over. Served it with Antipasto as an appetizer and Chocolate Chip Cannoli Filling (W/Kahlua & Creme De Cacao) for dessert.
From: Sugar-N-Spice
On Apr 10, 2009
I almost regret making this for a social function a few months ago, because I got a request to make it AGAIN for a BIGGER function (you know crab isn't all that cheap either!). Everyone raved over this dish. It is wonderful. The good thing is that it seems to yield more than I need, so I can freeze the rest of the filling and serve for my family. Great recipe!
From: L.A. Stewart - way upstate N.Y.
On Jan 11, 2009
Thank you Kittencal for yet aNOTHER phenominal recipe! This was time consuming...HOWEVER..it was so super that I just have to keep it!!! I made it for a Sunday night dinner with fresh claw meat. It was spectacular. I would love to make this for company! Thank you for sharing another yummy dish! You're the best! xo LA
From: Family of four
On Feb 27, 2009
Wonderful dish--but definitely takes a bit more time to prepare. I'd make it again for sure but only on weekends or for company since it took so long to get on the table. Otherwise, great flavor! On a side note... be careful with the parmesan sauce as it tends to cool and thicken very quickly. I would recommend stuffing the shells first and then making the sauce.
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2009 Scripps Networks, Inc. All rights reserved