Crab and Ricotta Cannelloni

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I made this last night but used fresh stone crab. A bit rich but my husband loved it so much he ate most of it! Will definately make this again

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This recipe was really good. I am a beginner at this cooking thing. I found it easy to do step by step. I added one large clove of garlic in the ricotta mixture and used chicken instead of crab.

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I was hesitant to try this recipe based on some of the reviews. My family loved it and we will definitely make it again. It is very impressive and could be served for holidays/special occasions. The people who have suggested more seasonings, etc., do not realize that those changes will mask the delicate crab flavor. We purchased a pound of pasteurized, refrigerated lump crab at a local warehouse store. We did not have fresh basil in our herb garden so used 1/4 c. of fresh parsley and 1/4 c. of fresh Greek oregano. Instead of plain salt, we used a seasoned salt in both the filling and bechamel sauce and a pinch of garlic powder. To make the sauce a bit thicker we added about 3/8 c. parmesan cheese. The FRESH GRATED nutmeg adds plenty of flavor to the sauce (we followed the recipe and did not use nutmeg from a jar. Since others indicated there was way too much sauce, we spread a couple tablespoons at the bottom of the pan and then added the cannelloni. The remaining sauce was just the right amount. One additional tip: this recipe does not indicate the size of pan to use; we used a 13" by 9" glass baking dish.

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Very disappointing. Sauce is almost useless as it is so tasteless. The entire dish seemed to be lacking something. Ate it once but wouldn't fix it again. Rather expensive to prepare to be so disappointed.

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this recipe wasn't to bad, it just seemed to need something. A good tomato sauce went a long way and helped this recipe.

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Made this for dinner and we LOVED it! I don't like to use manicotti shells because they are too labor intensive. Instead I used no boil lasagna noodles (the flat ones, not with the curly edges and soaked them for 5 minutes in hot water to make them pliable. Then laid them out on a kitchen towel, filled with about 1/4 cup of filling and just rolled them up. So much easier than stuffing shells. I will definitely be making them again.

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I just made this recipe for my family tonight and they loved it! I used fat free milk, and part skim mozarella. Besides salt and pepper, I also added garlic & onion powder. 1/2 tsp of chicken bullion and 1tsp of crushed red pepper (for a little heat. IThe recipe doesnt call for mozarella cheese, but I added 1/2 cup of 2%. As for the bechamel sauce, i added 1 container of anchovies and whisked it iin. I think it gives an excellent flavor to the sauce, and complements this seafood dish perfectly. Also, the recipe asks for the sauce to be thick and creamy. I think it would be ebst not to let it get too thick because it dries up when you put it in the oven. Overall, excellent and will make it again.

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If a chef's recipe says to use "lump crab meat" you can pretty much be certain that you will have to use the kind sold refrigerated in a tub and not the canned stuff if you want the recipe to taste as they intended it. Most canned crab is of the "flake" variety and doesn't contain pieces of the nice size, taste and texture you would want to bite in to on their own as the star of a pasta dish. If your can does specifically say it contains only lump crab meat (not backfin or other little ground up pieces, try rinsing it briefly and patting it dry to get the canning liquid off. Not knocking the canned (makes delicious dips, soup, or even crab cakes, just all depends on what you are using it for.

With that said, this recipe keeps the background flavors somewhat simple because you don't want to mask the taste of that wonderful (and expensive! fresh lump crab meat. This one is for crab lovers for sure.

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i would like to try this with snow or king crab, because the canned lump crab has a unpleasant fishy taste. It would ave to be for a special occasion, maybe mothers day.
i served this with marinara and white sauce, just as other reviewers advised and it turned out nice.

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My family loved the creamy sauce. I have added this recipe to our list of favorites. I agree it needs some garlic and a lot more salt and pepper but overall it is just delicious!