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Crab-Stuffed Manicotti Recipe

Crab-Stuffed Manicotti Recipe

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. YIELD: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

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.

Nutritional Facts

2 each: 359 calories, 12g fat (7g saturated fat), 98mg cholesterol, 793mg sodium, 38g carbohydrate (11g sugars, 1g fiber), 26g protein Diabetic Exchanges: 2 starch, 2 lean meat, 0 fat-free milk, 1 fat.

Reviews for Crab-Stuffed Manicotti

Sort By :
MY REVIEW
lmmanda
Reviewed Apr. 8, 2014

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

MY REVIEW
Ruthlessma
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
mnicole29
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
wiscook
Reviewed Mar. 21, 2010

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

MY REVIEW
STttW
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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Wine Pairings

Light-Bodied White Wine

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