Crab and Ricotta Cannelloni

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I've been wanting to make this recipe for a long time and decided to have a dinner party so I'd have the excuse to splurge a little and spoil my friends. I carefully read the reviews and decided that the key to a 5 star vs. a 1 would lie in personal taste, experience and creativity. I too added 1 whole garlic clove to the butter when making the bechamel sauce and a pinch more salt and nutmeg...at the end, I also added just a touch of grated romano (less than a 1/4 cup. The sauce was delicious! To make my dollar stretch a little more, with the crab (I did use 1 pound, I chopped about 1 pound of bay shrimp...the addition was wonderful and gave us approximately 5 more canneloni!

Don't be afraid to try this recipe...if you're new to cooking and are not sure of what sauces are to taste like what, maybe wait on this one...bechamel is a subtle, rich sauce that is well complimented by the addition of nutmeg...otherwise, it's wonderful! Also, the basil is a subtle, background flavor. Just use your best judgement and have fun with it...You can also combine Romano with the Parmesan if you prefer a little more flavor.

For me, this dinner was hit with all 6 of us...4 of which are VERY critical!
Thanks Giada!

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I made this for a dinner party, and let me tell you EVERYONE LOVED IT! It is great because you can really taste the crab meat and there is not too much cheese! It was such a hit, I will make it again and again!

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I just made this recipe for the second time, and I definitely agree with everyone who thinks it needs a little something. The first time was several months ago, and it came out decent, but bland. This time, I added garlic to the white sauce, lots of parm cheese, and about half a cup of store brought alfredo sauce. The sauce came out great after all the additions. To the crab I added about 1/2 cup of cream cheese and 1 cup of ricotta. It made the mixture very creamy. It came out much better this time!

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This was so easy it's almost ridiculous!! Don't know why other reviewers said the basil was overpowering; I did not find it to be so. For simplicity sake, try cutting the cannelloni so it lies flat, then put filling on as you would for an enchilada, and roll; place cut side down in the baking dish. This will reduce the prep time considerably without any sacrifice in appearance although I would add a little fresh parsley regardless of method just for a little color. This could also be make quite nicely with chicken or pork.

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Made this as an alternative for company instead of meat. The filling was rather dry and bland. I usually love most of Giadda's recipes, but would not make this again.

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I saw the show and this manicotti actually looked good, so I decided to try it out. I came to find out that I wasted some very good crab meat, this was awful. I tasted all of the components in the recipe, but they just did not merry very well. This to the point that it's not even worth tweeking the recipe. Two things that I should have done: 1. listen to the other reviewers and 2. make crab cakes

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The flavor of this was very delicate - I cut the crab in 1/2 (mostly to cut down the cost and just added seasoning to the bechamel sauce to taste rather than per the instructions.

The sauce was fantastic - I will make that again for other dishes. The cannelloni I will make again, but perhaps changing up a few things here and there.

Overall, I enjoyed it as did my guests.

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This recipe was not difficult and it didnt take long to make. It was delicious. I will definitely make this again.

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made this for a dinner party, excellent!

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The stuffed cannelloni was disappointing. I absolutely didn't like the nutmeg in the buchamel sauce. I only used a pinch and I tasted it in every bite. I wouldn't make this dish again. This is the first disappointing recipe I've made of Giada's.