Crab and Ricotta Cannelloni

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We all have different tastes and preferences, and i was tempted to add a lil of this or that to appeal to what I thought would make it better, but I tried to do as Giada said, and, using crab LUMP meat and the amts she stated... it came out LOOKING and smelling great. I was still apprehensive when my husband came home... and I even had a disclaimer before he dug in that some reviews were good and some weren't. Well, add my review to the 4 or 5 star group! It wasn't pasta-ish, it wasNOT bland, it was, well, as crabby as a great crabcake! I made sure not to mush or break up the crab meat, so we had nice chunks in the creamy stuffing (I stuffed using a plastic tsp so it really was stuffed without tearing the pasta. The bechamel was good. The only thing i did differently was sprinkle with a lil chopped chives. Man, I will be making this again sooon. Infact, I love it so much, I have family coming this weekend, and this'll be the maincourse. I served with a light spring mix salad (with a drizzle of citrus (orange vinagrette and garlic toast slices that I further sliced in two to have a little more crunch to it. Yummm.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

filling was good, but added some finely chopped roasted red peppers.
Bechemel sauce needed flavor, so added lots of grated parmesan cheese and
melted it in as well as sprinkling on top. Also the cooking times were off. Sauce needed more time and so did oven time. After these changes recipie was very good and my husband loved it.
Also we don't like nutmeg or white pepper in savory dished, so left them out.
Added a little black pepper instead.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Next time I will heed the advise from these comments. I thought this dish was very bland----pasty-like flavor. I even added pesto to the stuffing, as well as extra garlic and parsley. Maybe I just am not a fan of the milk-based sauces---but what a disappointment. Giada is usually my "go-to -gal" , this one just misses the mark.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It was good but a teeny bit bland. I used both crab and shrimp because I didn't have enough crab but did have some shrimp in the freezer. Some onion and garlic and a bit of red pepper flakes spiced it up. I imagine you could switch out the herbs to vary the recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was just wondering if you could subsitute shredded chicken for the crab, not a seafood fan but the recipe looked good when i saw the epi. would it taste of with the chicken? thanks.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Giada's recipes are usually winners, but this was expensive and disappointing. I used fresh-picked, local jumbo lump crab meat in the cannelloni, and I wish I had made crab cakes instead. The dish was extremely bland. Definitely not worth the expense, the effort, or the calories.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was not a big fan of Italian food before I met Giada. She has a way of bringing out the Italian without overwhelming a dish. This dish was so creamy and delcious that I though I had died and went to heaven, or at least Italy. My husband who is Italian and grew up eating real Italian food, was beside himself. Since his mother, aunts and grandmother have all passed away, he thought so did their traditions. It is nice to surprise him with help from Giada. I don't understand the negative reviews.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love seafood & pasta. Maybe I need to stay away from it since it is making me fatter. But I can't enough of it. It's like my fav!! this one you can not pass up. thank you Giada, it is the best I have eaten & made.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

How much ricotta cheese do you use?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

THIS IS THE BEST "APPETIZER" I'VE EAT'N. WELL, ONE OF THE BEST ANYWAY. I LUV THIS RECIPE, GIADA. WHEN I FIRST SEEN IT ON TV, WHICH WAS THURSDAY 10-1-9, I HAD TO COPY THE RECIPE AND MAKE IT IMMEDIATELY AFTGER I SETTLE IN AFTER WORK. I COULDN'T WAIT TO SEE WHAT IT WOULD TASTE LIKE, AND I LOVED IT VERY MUCH.