Crabmeat Cannelloni

Crabmeat Cannelloni

Crabmeat Cannelloni is a sophisticated dish that combines the rich, sweet flavor of crabmeat with creamy ricotta and savory marinara sauce, all wrapped in delicate pasta tubes. This dish is perfect for a special occasion or when you want to impress guests with a restaurant-quality meal at home.

Cannelloni is a classic Italian dish that allows for endless variations, and this seafood version is a true standout. The tender pasta, creamy filling, and tangy tomato sauce create a harmonious blend of flavors and textures that’s both comforting and elegant.

Ingredients

For the Filling:

1 pound crabmeat (fresh or canned), drained and picked clean of shells

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

1 egg, lightly beaten

1 teaspoon lemon zest

Salt and freshly ground black pepper to taste

For the Cannelloni:

8-10 cannelloni pasta tubes or fresh lasagna sheets (rolled into tubes)

2 cups marinara sauce (store-bought or homemade)

1 cup grated mozzarella cheese

For Garnish:

Fresh basil leaves

Additional Parmesan cheese for sprinkling

How to Make Crabmeat Cannelloni

Prepare the Filling:

In a large mixing bowl, combine the crabmeat, ricotta cheese, Parmesan cheese, parsley, egg, lemon zest, salt, and pepper. Mix gently until well combined. Be careful not to overmix to maintain the delicate texture of the crab.

Cook the Pasta:

If using dried cannelloni tubes, cook them in boiling salted water until slightly softened but not fully cooked (about 4-5 minutes). If using fresh lasagna sheets, blanch them briefly. Drain and let cool on a clean towel.

Fill the Cannelloni:

Using a small spoon or piping bag, fill each pasta tube or lasagna sheet with the crab mixture. If using lasagna sheets, roll them carefully into tubes after filling.

Assemble the Dish:

Preheat your oven to 375°F (190°C). Spread 1/2 cup of marinara sauce on the bottom of a greased baking dish. Arrange the filled cannelloni in a single layer over the sauce. Top with the remaining marinara sauce and sprinkle with mozzarella cheese.

Bake:

Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Serve:

Let the cannelloni rest for a few minutes before serving. Garnish with fresh basil leaves and extra Parmesan cheese. Serve hot with a side salad or garlic bread.

Chef’s Note

Crabmeat Options: Fresh crabmeat is ideal, but canned or imitation crab can be used in a pinch.

Make-Ahead: Assemble the dish up to a day in advance and refrigerate until ready to bake.

Variations: Add spinach or sautéed mushrooms to the filling for extra flavor and nutrition.

Nutrition Information (Per Serving)

Calories: 410

Protein: 28g

Carbohydrates: 30g

Fat: 18g

Fiber: 2g

Sodium: 750mg

Conclusion

Crabmeat Cannelloni is a rich and satisfying dish that brings the best of seafood and Italian cuisine to your table. Its creamy filling, savory sauce, and cheesy topping make it a delightful meal for any occasion. Serve it with a crisp white wine or sparkling water, and enjoy a touch of luxury in every bite!