This is a very special combination. Very rich, wonderful for a luncheon with a green salad and some crunchy bread. The cook will be a hero with this one.
| Prep Time | 30 minutes |
| Cook Time | 45 minutes |
| Servings |
people
|
Ingredients
- 1 box manicotti 12 shells
- 1 cup whole milk ricotta cheese
- 1/4 cup grated Parmesan cheese plus 1/4 cup for sprinkling
- 1 egg yolk
- 1/2 cup fresh basil chopped
- 1 pound lump crabmeat
- 1/4 teaspoon salt and pepper
Bechamel Sauce
- 5 tablespoons butter
- 1/2 cup flour
- 4 cups whole milk warmed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- pinch of freshly grated nutmeg
Ingredients
Bechamel Sauce
|
|
Instructions
- 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
- In a large bowl mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, and salt and pepper . Preheat oven to 350 degrees. Fill the manicotti shell with the crab mixture and place in a buttered baking dish. top the filled shells with the Béchamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 115 to 20 minutes. Serve immediately.
Bechamel Sauce
- 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 let sauce boil) Remove from heat and stir in the salt and pepper, and nutmeg.
Share this Recipe