Crab-Stuffed Manicotti Recipe
Crab-Stuffed Manicotti Recipe photo by Taste of Home

Crab-Stuffed Manicotti Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:2 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 2 servings

Ingredients

  • 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

Nutritional Facts

2 stuffed manicotti equals 359 calories, 12 g fat (7 g saturated fat), 98 mg cholesterol, 793 mg sodium, 38 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat, 1/2 fat-free milk.

Directions

  1. Cook manicotti according to package directions. In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in Parmesan cheese.
  2. In a small bowl, combine the crab, ricotta cheese, mozzarella cheese, lemon-pepper, pepper and garlic powder. Drain manicotti; stuff 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.
  3. Cover and bake at 350° for 25-30 minutes or until heated through. Just before serving, sprinkle with parsley. Yield: 2 servings.
Originally published as Crab-Stuffed Manicotti in Healthy Cooking February/March 2010, p60

Nutritional Facts

2 stuffed manicotti equals 359 calories, 12 g fat (7 g saturated fat), 98 mg cholesterol, 793 mg sodium, 38 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat, 1/2 fat-free milk.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Crab-Stuffed Manicotti

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 8, 2014

"This was really good. I used a combination of crabmeat and clams."

MY REVIEW
Reviewed Mar. 7, 2014

"I thought the sauce needed a little zing, added 1/2 t. garlic salt, and added 1 t. lemon juice to crab mixture. That did the trick. Someone ate the last of my Mozz. cheese so had to leave that out. It was still a really good dish. Had some filling & sauce left over, will put that in a hot pasta dish for lunch."

MY REVIEW
Reviewed Apr. 21, 2011

"Good recipe but I found the sauce to be a little bland. Will definitely make it again but will experiment with more spices for more flavour."

MY REVIEW
Reviewed Mar. 21, 2010

"too much crab, not enough cheese, so I'm adjusting,"

MY REVIEW
Reviewed Feb. 18, 2010

"This was very easy to assemble. We thoroughly enjoyed it. It will make an excellent Lenten meal."

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