Crab and Ricotta Cannelloni

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the bechamel sauce is ummm....I dunno, missing something. and there was really alot of it.. I saved about half for something else in a few days.. I did add garlic to jazz it up..didnt want to add a bunch of parmesan cuz there is already a lot of cheese ..maybe I should've,
Mine did not brown up in 15-20 mins. ended up being 45 mins. and I cranked up the temp. to 375* the last 15 mins. Ok, so thats my story and i"m stickin' to it..

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An excellent recipe. The sauce is a little bland so added some garlic made a world of difference. Also for texture next time I will add shrimp or lobster. Fresh ingredients are the key!!! Will definitely be trying this one again with a few changes!!

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I've been making bechamel sauce for years and adding tons of parmesan cheese to it gives it great flavor! That may help!

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Is bechamel sauce always so bland? So I guess that's my number 1 problem with this recipe. I used fresh crab that I had just caught and cleaned. So the cannelloni part of this recipe was good but not thrilling. I agree with the one reviewer who suggested spinach as an add-in. I would also take it up a notch with some seasoning...I just don't know what though. Maybe an alfredo sauce would have been more flavorful, and I don't think it would hide the taste of the crab either.

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This was excellent!!!

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Rich, decadent, & delicious. Came out perfectly. Even the husband that does not like seafood, loved it. SOOO good. Have made it several times, red sauce would ruin it, you need the white with seafood. More like this plesae. Could even add a little spinach for color and nutrients for the kids.

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I have made this recipe at least for three years and can not figure out why it does not have a 5 star rating?! The only change I made from the first time I made it was to make the sauce 1 1/2 times in ingredients. I like sauce. Yes, it is a pricey recipe but well worth it. If you can not get the best Pacific crab or in containers in the grocery that is fresh and sweet, don't even bother making it. A company called "Phillips" have offered 1 lb. cans of crab that I have found to be wonderful in the off season. This is not a recipe for people that thinks it's an inexpensive meal because it's a pasta! Just get the cleanest freshest crab and increase the sauce. I make it only when the crab season is underway on the Pacific coast or buy the best crab I can find in a can or plastic container in the refrigeration dept./meat dept. during the rest of the year. Just add a little more sauce so when reheating the leftovers it is still wonderful.

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When making bechamel sauce its necessary to bring it to a boil to thicken. Then simmer for 10 to 15 minutes to thicken til creamy and thick. The directions are incorrect, i.e, do not boil.
I don't think anyone ever checks the recipes before printing. However, this was a nice recipe.

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Read the reviews and made a few changes: We prefer marscapone over ricotta, and the bechamel sauce seemed somewhat flavorless, so prior to cooking, I spread marinara sauce over the top and then sprinkled the parmesan cheese, baked until bubbly, then spread chopped fresh parsley over the top. The bechamel sauce was thick, I think it must be slowly cooked for 15-20 minutes to thicken nicely. It was very good and much like a restaurant entree, and it is certainly a richer meal.

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Made this dish and it was disappointing. I made 4 servings and it was expensive to make and just okay. The egg yoke(s make it very rich and you have to be careful not to over mix everything so your lump crab can hold it's consistency. The picture displayed doesn't really show the Bechamel Sauce which is what threw me as I baked it the prescribed amount of time. I thought it would thicken as it baked but it did not (only after it sat as it cooled. My crab was overcooked (for my taste because the sauce never seem to thicken while baking. My guests loved it however being a Floridian I can find better ways to prepare lump crab. Who knows I "may" try this once more.