Crab and Ricotta Cannelloni

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I used a lot of other spices then she recommended. I also used claw meat instead of lump. I prefer claw meat to lump. However after doing so It was pretty good! Just make sure that you spice it up some if not you'll be sadly disappointed!

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I try not to eat pasta for the health reasons, so I substituted pasta with eggplant. This was so melt in your mouth delicious!! I will make this again, and more often, now that I know what it takes. Once you get the hang of it, this recipe will be a staple in your book thereafter. Grill the eggplant (skin off, long ways for about 2 minutes on each side, or until slightly browned. You don't want to cook too much or it will fall apart. Roll the crab mixture up and place in a deep casserole dish (buttered or sprayed with Pam. I also used only 2 cups of skim milk and less flour, but it was still very creamy and thick. Also, cook time was 25 min. It is a simple recipe that you can embellish on, adding different ingredients to stoke the flavor, but this was really very yummy. Enjoy... I'd love to hear what you thought!! -RCM

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I think that Giada intentionally made this basic recipe bland to inspire you to use your crative skills to improve upon it. After you clean a couple of crabs for this dish you should place the shells in water with basic herbs to make a crab stock. Then when you make the sauce substitute 1 cup of stock for 1 cup of milk. Add 1/4 cups lemon juice and 1/2 cup parmason cheeze. To the crab mixture add two chopped up marinated artichoke hearts. Then add your favorite herbs and some pepper flakes for a little spicey taste. I could probably make this dish 10 different ways but this was pretty good.

Chef Phillipe

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We followed the recipe as noted and we were impressed with the results. Based on the reviews, it really is important to purchase fresh lump crabmeat and use Parmigiano Reggiano. If you love crab you will love this decadent dish. Cheers to Crab and Ricotta Cannelloni and a wonderful 2010!

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I usually read the comments before I try a recipe. I wish I had done so on this one. I would have been tipped off on how very bland it was. I made it according to the recipe and used good quality ingredients. It was a sad disappoinment.

Joanne - San Diego, CA

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Made this recipe for New Year's eve after reading all the great versus bland comments. Used fresh lump crab , black pepper as I had no white pepper and added some garlic to the sauce. It was wonderful, sweet and creamy. It was certainly a mild but full flavor dish. I would recommend and make again.

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this is a great jump off point, as it is a good basis for a good recipe. i tried to make the recipe as is, but i had to add A LOT of spices. so, for the filling, i added extra basil, fresh chopped parsley, rock shrimp sauteed in garlic and extra virgin olive oil, cooked spinach and mushroom i had left over and had put in the food processor and mixed with a dollop of marscapone, crushed red pepper, minced garlic and garlic powder, extra salt and pepper, about 3 T chopped raw yellow onions and roasted red peppers (it sounds like a lot, but really not at all difficult and most of the stuff is on hand. The biggest problem i had with the recipe was the sauce...it had virtually NO flavor...it would ruin the dish if you didn't add extra spice...after the butter melted i added about 1/4 c chopped yellow onions and about 3 T minced garlic. After the sauce was cooking for a bit, i added minced roasted red peppers, red pepper flakes, lots of salt and pepper, garlic powder, dried basil, dried oregano.
Finally, I suggest cooking at 375 degrees for 15 minutes, then broiling it for the final 5 minutes so it gets nice and brown and the cheese gets some texture to it. I served with asparagus i roasted in the oven at 375 with chopped tomato and garlic (25 minutes. Also, try bruschetta with tomato or rrp, basil and fresh mozzarella with lots of garlic, oregano, salt and pepper...with these additions, it was 5 stars...without...prob only 2 or 3 stars...

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I followed the recipe, possibly using a bit more crab and parmesan cheese than called for. It was dee-licious! I used freshly grated parmesan reggiano, and freshly caught Dungeness crab from Prince Rupert. (Caught them myself, of course It makes a difference using top quality ingredients, and if you have lots of fresh crab you owe it to yourself to try this recipe. I couldn't imagine using chicken in this. If you don't like crab maybe you should find a chicken recipe, or else start to develop your taste buds. Fresh crab is sweet, delicate and delicious, and can be overpowered by strong seasonings, hence the mild flavors used here. In summary, stick to the recipe, but use fresh crab!

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I made this for my husband and myself and it became one of his favourites. I don't understand why some people found it bland. Parmesan cheese and crab meet quality have a lot to do. Try it with top quality parmesan. I also added more basil. It was amazing and i am actually going to do it again for dinner party since I know I will look like a pro.

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I love Giada. I love crab. This dish was disgusting, Globby, heavy and fishy. Did nothing for the crab. Did nothing for my mouth. My husband will eat anything in cream sauce and he didn't like it either. Better off just sticking to the good old marinara, spinach, ricotta version of this dish.