Crab And Shrimp Manicotti Recipes

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CRAB AND RICOTTA CANNELLONI



Crab and Ricotta Cannelloni image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 15

1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
1 cup whole milk ricotta cheese
3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
1 egg yolk
1/2 cup chopped fresh basil leaves
1 pound lump crabmeat
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
Bechamel Sauce, recipe follows
5 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups whole milk, warmed
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch freshly grated nutmeg

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
  • In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.
  • Preheat oven to 350 degrees F.
  • Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.
  • In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)
  • Yield: about 4 cups

CRAB-STUFFED MANICOTTI



Crab-Stuffed Manicotti image

I love pasta, and my husband loves seafood. I combined them to create this dish, and he raved that it's the best meal ever. -Sonya Polfliet, Anza, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 12

4 uncooked manicotti shells
1 tablespoon butter
4 teaspoons all-purpose flour
1 cup fat-free milk
1 tablespoon grated Parmesan cheese
1 cup lump crabmeat, drained
1/3 cup reduced-fat ricotta cheese
1/4 cup shredded part-skim mozzarella cheese
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon pepper
1/8 teaspoon garlic powder
Minced fresh parsley

Steps:

  • Preheat oven to 350°. Cook manicotti shells according to package directions; drain. Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Remove from the heat; stir in Parmesan cheese., In a small bowl, combine crab, ricotta, mozzarella, lemon-pepper seasoning, pepper and garlic powder. Stuff shells with crab mixture. Spread 1/4 cup sauce in an 8-in. square baking dish coated with cooking spray. Top with stuffed manicotti. Pour remaining sauce over top. , Bake, covered, until heated through, 25-30 minutes. Just before serving, sprinkle with parsley and, if desired, additional grated Parmesan cheese.

Nutrition Facts : Calories 359 calories, Fat 12g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 793mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

CRAB-STUFFED MANICOTTI



Crab-Stuffed Manicotti image

Manicotti shells stuffed with crab meat and covered with Alfredo sauce make a great meal for family or company.

Provided by Brandee

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 55m

Yield 4

Number Of Ingredients 12

8 manicotti shells
1 ½ cups ricotta cheese
1 (6 ounce) can lump crabmeat
2 tablespoons minced fresh parsley
1 tablespoon grated onion
1 (16 ounce) jar Alfredo pasta sauce
½ cup chicken broth
1 teaspoon white sugar
½ teaspoon dried basil
½ teaspoon dried marjoram
⅛ teaspoon garlic powder
⅛ teaspoon dried thyme

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add manicotti shells and cook for 8 to 10 minutes, until tender but not mushy. Drain.
  • In a medium bowl, stir together the ricotta cheese, crab, parsley and onion. Spoon into the manicotti shells. Place in a buttered 11x7 inch baking dish.
  • In a saucepan, stir together the Alfredo sauce and chicken broth. Season with sugar, basil, marjoram, garlic powder and thyme. Heat until warm over medium heat. Pour over the shells in the baking dish.
  • Bake uncovered for 30 minutes in the preheated oven. Let stand for about 5 minutes before serving.

Nutrition Facts : Calories 617.8 calories, Carbohydrate 35.9 g, Cholesterol 110.4 mg, Fat 41.1 g, Fiber 1.3 g, Protein 28.6 g, SaturatedFat 17.3 g, Sodium 1494.6 mg, Sugar 6.4 g

SEAFOOD MANICOTTI WITH SHRIMP



Seafood Manicotti with Shrimp image

Seafood Manicotti with Shrimp that's decadently filled to the brim with succulent shrimp, crab, creamy ricotta cheese, Organic Parmesan cheese shreds, organic chopped spinach, and fresh chopped herbs, resting on a bed of broccolini, all covered in a deliciously simple red sauce.

Provided by hmccallum

Categories     Main Course

Time 55m

Number Of Ingredients 16

1 bunch Broccolini (cleaned and stripped of leaves)
4-5 cloves Garlic (thinly sliced)
2 tablespoons Extra-virgin olive oil ( to drizzle)
1-8- ounce Manicotti Pasta Shells (about 12)
2 cups Ricotta Cheese (Organic whole milk )
1 ½ cups Parmesan shreds (Organic)
1-8 ounce package Frozen spinach (thawed and drained)
½ cup parsley leaves (Chopped)
1 pound Raw shrimp (shells removed, cleaned)
8- ounces Lump crab meat (chopped)
¼ teaspoon Kosher salt (+more to season)
¼ teaspoon ground white pepper
1 pinch Red pepper flakes (or to own taste)
1 Egg white
4 cups red pasta sauce
parsley ( for garnish)

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the Manicotti pasta to the boiling water and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta.
  • Preheat the oven to 350 degrees F.
  • Thaw and drain the frozen organic spinach in a fine mesh colander, then drain excess water off the spinach by placing in a clean dish towel and wringing all water out.
  • Prepare the broccolini by cleaning and stripping the leaves from stalks.
  • Place the broccolini and thinly sliced garlic in the bottom of a baking dish, lightly drizzle with the extra-virgin olive oil, season with kosher salt, and ground black pepper. Give the broccolini a few turns to evenly coat with the olive oil, arrange the broccolini with the flowers to the outside walls of the dish, alternating right to left for a uniform appearance.
  • Clean one pound of shrimp by removing all the shells and mud vein. Finely chop the shrimp into small pieces.
  • In a large bowl, gently mix together the ricotta, ½ of a cup of Organic Parmesan shreds, thawed and drained of all water, frozen organic spinach, chopped parsley leaves, chopped crab, kosher salt, fresh ground pepper, the pinch of hot pepper flakes, and 1 egg yolk.
  • Gently and patiently fill the Manicotti with the shrimp and cheese mixture and place on top of the bed of broccolini. You can use a small spoon or a freezer bag that has the end cut off to pipe in the manicotti shells.
  • Top the filled manicotti with your favorite simple pasta Sauce, and top with the remaining Organic Parmesan shreds
  • Bake until bubbly and the top is golden brown, about 20 minutes.
  • Garnish with fresh parsley and serve immediately.

Nutrition Facts : Carbohydrate 22 g, Protein 47 g, Fat 24 g, SaturatedFat 12 g, Cholesterol 265 mg, Sodium 2374 mg, Fiber 6 g, Sugar 9 g, Calories 479 kcal, ServingSize 1 serving

CRAB AND SHRIMP MANICOTTI



CRAB AND SHRIMP MANICOTTI image

Categories     Pasta     Shellfish     Bake     Vegetarian

Yield 4 servings

Number Of Ingredients 24

2 tablespoons extra virgen olive oil.
1 large sweet yellow onion, finely chopped.
1 medium carrot, shredded.
1/4 cup Italian parsley, chopped.
1 can Italian style stewed tomatoes.
1 cup chicken broth.
1 teaspoon dry basil.
1/4 teaspoon salt.
1/4 teaspoon black pepper.
3/4 pound cooked fresh or canned crab.
1 pound small cooked shrimp.
3 green onions, chopped.
1 cup fontina cheese, shredded.
8 large manicotti.
For Fontina sauce:
1/4 cup butter.
1 small onion, finely chopped.
2 tablespoon flour.
3/4 cup milk.
3/4 cup chicken broth.
2 cups fontina cheese, shredded.
3 tablespoon dry white wine.
1/4 teaspon ground nutmeg.
1/4 teaspoon white pepper.

Steps:

  • In a wide frying pan, heat olive oil, add onion and carrot, cook until soft, stir in parsley, can of tomatoes with liquid, chicken broth, basil, salt and pepper, cook for about 30 minutes, or until sauce reduces and thickens. In a baking dish, spread tomato and carrot mixture and set aside. In a bowl, add crab, shrimp, green onions, and fontina cheese, mix together. Cook manicotti, per package directions. Stuff manicotti's with shrimp and crab mixture, place them in the baking dish on top of the tomato and carrot mixture. For Fontina Sauce: In a sauce pan, melt butter, add onion and cook until soft, add flour and blend, gradually pour in milk and chicken broth, bring to a boil. remove from flame, add fontina cheese, white wine, nutmeg, and white pepper, stir until cheese melts. Pour sauce over the manicotti's, make sure they are completely covered with sauce. Heat oven at 375, and bake for 20 minutes.

CRAB AND SPINACH STUFFED MANICOTTI



Crab and Spinach Stuffed Manicotti image

Perk up their palates with a plucky pasta, Crab and Spinach Stuffed Manicotti. Resplendent and surprisingly easy to prepare, Crab and Spinach Stuffed Manicotti is a great dish to liven up an evening.

Provided by My Food and Family

Categories     Festive 2019

Time 1h10m

Yield 12 servings

Number Of Ingredients 11

12 manicotti shells, uncooked
5 Tbsp. butter, divided
1 small onion, chopped
1 pkg. (5 oz.) baby spinach leaves
1 Tbsp. minced garlic
1/4 cup flour
3 cups milk
1/4 tsp. each ground nutmeg and white pepper
1 pkg. (6 oz.) KRAFT Shredded Parmesan Cheese, divided
1 cup POLLY-O Natural Part Skim Ricotta Cheese
2 cans (6 oz. each) crabmeat, drained, flaked

Steps:

  • Heat oven to 375°F.
  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, melt 1 Tbsp. butter in large nonstick skillet on medium heat. Add onions; cook 5 to 6 min. or until crisp-tender, stirring frequently. Add spinach and garlic; cook and stir 1 to 2 min. or just until spinach is wilted. Spoon spinach mixture into medium bowl.
  • Melt remaining butter in same skillet. Stir in flour; cook 2 min., stirring constantly. Gradually add milk, whisking constantly after each addition. Bring to boil, whisking constantly; cook and stir 5 min. or until thickened. Remove skillet from heat. Add nutmeg, pepper and 1/2 cup Parmesan to white sauce; mix well.
  • Add ricotta to spinach mixture along with 1 cup of the cheese sauce and 1/2 cup of the remaining Parmesan; mix lightly. Stir in crabmeat. Spoon into resealable plastic bag.
  • Drain pasta; rinse with cold water. Cut small piece off one bottom corner of filled plastic bag; use to squeeze enough crab mixture into both sides of pasta shells until shells are evenly filled with crab mixture. Place in 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese sauce, then remaining Parmesan.
  • Bake 30 to 35 min. or until heated through.

Nutrition Facts : Calories 400, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g

ULTIMATE CRAB AND SPINACH MANICOTTI WITH PARMESAN CHEESE SAUCE



Ultimate Crab and Spinach Manicotti With Parmesan Cheese Sauce image

You can cheat and make this with imitation crabmeat but of course the real stuff is better, if you are using frozen crabmeat make certain to squeeze out any excess moisture before using for this recipe --- if you are a spinach lover then add in the full box of spinach if not just use half a box as the spinach tends be over powering, you can use 1 pound fresh spinach in place of frozen --- you can stuff the shells and refrigerate until ready to bake, and this is also great with a red sauce instead of the Parmesan cheese sauce :)

Provided by Kittencalrecipezazz

Categories     Crab

Time 1h25m

Yield 15 serving(s)

Number Of Ingredients 16

1/4 cup butter (no substitutes)
1/4 cup flour
1 cup full-fat milk
1 1/2 cups half-and-half cream
1 cup grated parmesan cheese
salt and pepper
Tabasco sauce
1 lb crabmeat, flaked (fresh or frozen)
1 (20 ounce) box frozen spinach (cooked and well drained, squeeze out moisture with hands)
1 1/2 cups ricotta cheese
1 1/2 cups parmesan cheese (can use more to taste)
2 large green onions, chopped
1 large egg, beaten
salt and pepper
shredded mozzarella cheese, for topping
15 manicotti, cooked to only firm-tender

Steps:

  • To make the sauce: in a saucepan over medium heat melt butter.
  • Add in flour and whisk for about 3 minutes.
  • Add in milk and half and half whisk over heat until bubbly and thickened.
  • Add in the Parmesan cheese, salt, pepper and Tabasco to taste; stir until the cheese melts.
  • Set oven to 375 degrees.
  • Butter a 13 x 9-inch baking dish.
  • In a bowl mix together crab, well drained spinach, ricotta, and Parmesan cheese, onions, egg, salt and pepper; mix well to combine.
  • Fill each cooked shell with crab/cheese filling using clean hands.
  • Place in a single layer in prepared baking dish.
  • Cover with the Parmesan cheese sauce (does not have to cover completely!).
  • Sprinkle with grated mozzeralla cheese (any amount desired).
  • Bake uncovered for about 25-30 minutes (do not over bake!).

Nutrition Facts : Calories 234.8, Fat 15.2, SaturatedFat 9.2, Cholesterol 72.7, Sodium 602.4, Carbohydrate 6.9, Fiber 1.4, Sugar 1.6, Protein 18.3

SHRIMP AND CRAB CANNELLONI



Shrimp and Crab Cannelloni image

Provided by Kevin Graham

Categories     Pasta     Bake     Ricotta     Crab     Shrimp     Fall     Bon Appétit

Yield Serves 8

Number Of Ingredients 27

Sauce
2 tablespoons olive oil
1 3/4 cups chopped onions
3 tablespoons minced garlic
2 pounds plum tomatoes, peeled, seeded, chopped
1 28-ounces can Italian-style tomatoes
1/3 cup (packed) chopped fresh basil
2 tablespoons chopped fresh thyme
2 teaspoons dried oregano
2 bay leaves
1/2 teaspoon dried crushed red pepper
3/4 cup whipping cream
1 tablespoon red wine vinegar
Cannelloni
16 lasagna noodles (preferably 3 to 4 inches wide)
2 tablespoons olive oil
1 1/4 cups chopped onion
1 tablespoon minced garlic
12 ounces uncooked shrimp, peeled, deveined, chopped
5 tablespoons chopped fresh basil
3/4 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
1 1/2 cups ricotta cheese
3/4 cup grated provolone cheese
1/3 cup grated Parmesan cheese
6 ounces fresh crabmeat
1 egg, beaten to blend

Steps:

  • For sauce:
  • Heat oil in large pot over medium-high heat. Add onions and garlic and sauté until translucent, about 5 minutes. Mix in fresh tomatoes, canned tomatoes with their juices, basil, thyme, oregano, bay leaves and crushed red pepper and bring to boil. Reduce heat and simmer until sauce is reduced to scant 5 cups, stirring occasionally, about 45 minutes. Discard bay leaves. Working in batches, puree sauce in blender; return to same pot. Add cream and vinegar and simmer 15 minutes. Season to taste with salt and pepper. Refrigerate.
  • For Cannelloni:
  • Cook noodles in pot of boiling salted water until almost tender. Drain. Cool in bowl of cold water.
  • Heat olive oil in large skillet over medium-high heat. Add onion and garlic; sauté until onion is tender, about 6 minutes. Add shrimp; sauté just until opaque, about 3 minutes. Stir in basil, oregano and crushed red pepper. Cool.
  • Mix ricotta, provolone, Parmesan, crabmeat and shrimp mixture in bowl. Season with salt and pepper. Mix in egg.
  • Butter 13 x 9 x 2-inch glass baking dish. Spread generous 1 cup tomato cream sauce in bottom of dish. Drain lasagna noodles; trim to 8-inch lengths. Spread scant 1/3 cup shrimp filling over each noodle, leaving 1/2-inch border on all sides. Staring at 1 short end, roll up each noodle jelly roll style. Place in prepared pan, seam side down. Pour remaining sauce over cannelloni. Cover with foil. (Can be made 1 day ahead; refrigerate.)
  • Preheat oven to 350°F. Bake foil-covered cannelloni until heated through, about 45 minutes.

CRAB STUFFED MANICOTTI ALFREDO



Crab Stuffed Manicotti Alfredo image

I was feeling creative, and having a seafood craving. I came up with this and decided to keep track of how much of what I was using, so here it is. It seems to be missing something, so maybe you can help?

Provided by hamlette

Categories     Crab

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb imitation crabmeat
1 (14 1/2 ounce) can s&w diced tomatoes, with roasted garlic and sweet onion
8 ounces manicotti
8 ounces neufchatel cheese (reduced fat cream cheese)
3/4 lb large shrimp (41-60 ct.)
1 (16 ounce) jar alfredo sauce

Steps:

  • Combine crab meat with undrained tomatoes.
  • Let soak while cooking manicotti according to package directions.
  • When manicotti is done, drain crab/tomato mixture and blend with neufchatel.
  • Stuff manicotti with crab mixture and arrange in a 10 x 13 casserole dish.
  • Pour alfredo evenly over manicotti.
  • Top with shrimp and bake at 375F for 15-20 minutes.

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From stevehacks.com


SEAFOOD MANICOTTI ALFREDO | MANICOTTI RECIPE, MANICOTTI, TASTY PASTA
Seasoned shrimp and crabmeat nestled in a manicotti noodle with Alfredo sauce! Impressive Italian; easy Italian recipe! Rich ricotta and succulent crab meat come together bechamel-based pasta dish. Crab and Ricotta Cannelloni is a perfect date-night meal, any night meal, or just an...
From pinterest.com


SHRIMP MANICOTTI - CREOLE CAJUN CHEF
2016-07-11 Preheat oven to 350 degrees. Heat water and oil to a boil in a large pot. Drop noodles into boiling water one at a time. Boil until done, drain, and rinse well. Mix together the remaining ingredients, except the pasta sauce, and carefully stuff into the noodles. Place the noodles in a single layer in a glass baking dish and cover with pasta ...
From creolecajunchef.com


MANICOTTI SHRIMP MARINARA RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CRAB MANICOTTI RECIPE RECIPES ALL YOU NEED IS FOOD
Steps: Preheat oven to 350°. Spread rice into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir until tender, 6-8 minutes.
From stevehacks.com


SHRIMP AND CRAB MANICOTTI | RECIPE | FOOD, MANICOTTI, RECIPES
Mar 3, 2014 - Manicotti is a versatile dish to make and it works with a great many meats and many types of fish.This time, I wanted to make on with just shrimp and crab. Of course I had to use my two manicotti staples; garlic and spinach.
From pinterest.co.uk


SEAFOOD MANICOTTI ALFREDO BY SMARTYPANTSKITCHEN - PINTEREST
Jun 16, 2020 - You'll love this light Seafood Manicotti Alfredo recipe! Tender bites of shrimp and crabmeat nestled in pasta with a light cream sauce! Ready in 40-minutes! Jun 16, 2020 - You'll love this light Seafood Manicotti Alfredo recipe! Tender bites of shrimp and crabmeat nestled in pasta with a light cream sauce! Ready in 40-minutes! Pinterest. Today. Explore. When …
From pinterest.com


SHRIMP AND CRAB STUFFED MANICOTTI - ALL INFORMATION ABOUT HEALTHY ...
Shrimp and crab stuffed manicotti recipe trend www.crecipe.com. Learn how to cook great Shrimp and crab stuffed manicotti . Crecipe.com deliver fine selection of quality Shrimp and crab stuffed manicotti recipes equipped with ratings, reviews and mixing tips. Get one of our Shrimp and crab stuffed manicotti recipe and prepare delicious and healthy treat for your …
From therecipes.info


SHRIMP MANICOTTI RECIPE RICOTTA CHEESE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


SEAFOOD AND ASPARAGUS MANICOTTI | RECIPE | MANICOTTI, RECIPES ...
Apr 24, 2013 - This recipe wraps tender pasta around a creamy seafood filling of easy frozen shrimp and asparagus and economical imitation crab.
From pinterest.ca


SHRIMP AND CRAB MANICOTTI | FOOD, MANICOTTI, RECIPES
Mar 29, 2013 - Bake up some delicious shrimp & crab manicotti for dinner tonight. Smothered in tomato sauce, these are incredible. Mar 29, 2013 - Bake up some delicious shrimp & crab manicotti for dinner tonight. Smothered in tomato sauce, these are incredible. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and …
From pinterest.ca


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