Crab and Ricotta Cannelloni

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This was absolutely delicious! I had to remember that a recipe is just a BLUEPRiNT! It was not plain at all! You have to add your own favorite flavorings to any recipe! I made this exactly as the recipe & it was still good! The crab flavor shined through the sauce which was great for a seafoodie like me! The only thing wrong with this is the amount of calories it has!! Lol ENJOY!

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Not the worst thing I've ever eaten, however it definitely wasn't very good...It had zero flavor besides the crab and that was almost overpowering. It DESPERATELY needs garlic or something. I won't be making this again...

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I don't understand how this dish got so many good reviews. I followed the recipe exactly but I thought the dish had very little flavor. It seems like it needs a different cheese or sauce. The béchamel added absolutely nothing in taste. I was so disappointed as I saw her make this on tv and it looked heavenly!

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Great recipe. I made it with dungeness crab we got fresh from a friend. You can add anything you like for more layers of flavor. I diced some roasted red peppers very fine for a little something extra and color. I was awesome.

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Served freshly made and froze the rest. It was just as good on the rerun.
My husband who declares he does not like crab, did not turn any of this down! Made with manicotti...am serving it to our wine maker friends in near future. Worth the extra effort.

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I made this with shells instead of canelloni and baked it in two 8x8 glass dishes, putting a thin layer of sauce on the bottom first. The only changes I made flavorwise were to add a small handful of parmigiano reggiano to the bechamel (probably not even 1/4 cup and up the salt in the sauce to one teaspoon. I made the sauce maybe an hour before assembling, which I wouldn't recommend. While it had been nice and smooth when I made it, the skin that formed while waiting for assembly ended up making the sauce a little lumpy. I used canned claw meat (sadly the lump crab I'd planned on using had gone bad.

It was good, if somewhat rich. My family enjoyed it a lot, but didn't immediately declare it a keeper. My brother, typically the pickiest eater in the family, did go back for seconds however. I might make it again in the future, but I think I'll make a slightly thinner bechamel. I wouldn't change the flavor profile for fear of overpowering the crab.

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I love it. My family enjoy it very much.

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Prepared as written and was delicious! Took me a bit longer on the prep time than listed but well worth the effort!

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I had trouble with this recipe but I do not want to give up on it. The picture does not look like what I got. Where is the bechamel sauce in the picture? How much, if any, do you put on the cannelloni before it goes in the oven?

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This dish i made, i was kinda scared because i just started eating crab,and i never had ricotta before. But when it was done i loved it. It was so creamy and tasty. My family loved it too.