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Crab Cannelloni

Basic Crepe Recipe

4 eggs
1 cup flour
1/2 cup milk
1/2 cup water
1/2 teaspoon salt
2 tablespoons melted butter
Measure all ingredients in to blender jar; blend for 30 seconds.
Scrape down sides. Blend for 15 seconds more. Cover and let sit for
1 hour. (This helps the flour absorb more of the liquids.) Makes 12-14 crepes.

Red Sauce
2 tbsp. Olive oil
1 3/4 cup Chopped onions
3 tbsp. Minced garlic
2 lb Plum tomatoes, peeled, seeded, chopped
1 can (28-oz) Italian-style tomatoes
1/3 cup (packed) chopped fresh basil
2 tbsp. Chopped fresh thyme
2 tsp Dried oregano
2 x Bay leaves
1/2 tsp Dried crushed red pepper
3/4 cup Whipping cream
1 tbsp. Red wine vinegar

Béchamel (White Sauce):
4 tbsp. butter cut into pieces
1/4 cup flour
2 cups hot milk
salt and white pepper to taste
1/4 cup Parmigiano Reggiano cheese, grated

Crab Filling
2 tbsp. Olive oil
1 1/4 cup Chopped onion
1 tbsp. Minced garlic
18 oz fresh crabmeat, chopped
5 tbsp. Chopped fresh basil
3/4 tsp Dried oregano
1/4 tsp Dried crushed red pepper
1 1/2 cup Ricotta cheese
1/2 cup Grated provolone cheese
1/3 cup Grated Parmesan cheese
1 x Egg, beaten to blend

Red Sauce:
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.

Make Crepes according to crepe recipe (these can be purchased, check
your grocery store)

For the white sauce: Melt butter in a heavy medium saucepan over
medium-low heat. Add flour and whisk for 1-2 minutes, do not allow
to brown. Gradually add milk, whisking constantly. Season to taste
with salt and pepper and continue to cook until the sauce is the
consistency as heavy cream, about 15 minutes, then add the cheese.
Add 1/2 cup of this sauce to the crab mixture and set the rest aside

For the filling
Heat olive oil in large skillet over medium-high heat. Add onion and
garlic; sauté until onion is tender, about 6 minutes. Add crab;
sauté just until warmed, about 3 minutes. Stir in basil, oregano
and crushed red pepper. Cool.

Mix ricotta, provolone, Parmesan, béchamel, crabmeat mixture in bowl.
Season with salt and pepper. Mix in egg.

Butter 13x9x2-inch glass baking dish. Spread generous 1 cup tomato
cream sauce in bottom of dish.

Spread scant 1/3 cup crab filling over each crepe, leaving 1/2-inch
border on all sides. Staring at 1 short end, roll up each crepe jelly
roll style. Fold over the ends. Place in prepared pan, seam side down.
Pour remaining red
sauce over cannelloni. Then pour the rest of the white sauce over.
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.

Notes:  Crepes can be purchased in some grocery stores, or you can
substitute lasagna noodles or wonton wrappers for crepes.  Crepes make
for the best result.

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