mitchell
Crash Test Dummy
I also make this one for an appetizer. I cut each shell into thirds and place on a platter and serve. This one also freezes well for 3 months if you want to double up or just make in advance. You simply do not bake it until your going to serve it, then just thaw and cook as directed below when needed. My one sister uses the imitation crab for this recipe and says it works out much cheaper and still tastes very good. I have not tried it made that way yet, but she is somewhat fussy so I would guess it is probably still good.
12 cannelloni (or manicotti) shells, par-boiled
Filling:
1 pound fresh or frozen crab meat
1/4 cup butter
1/3 cup shallots, finely chopped (or 1 small onion)
1 teaspoon Worcestershire sauce
2 teaspoons Dijon style mustard
1/4 teaspoon ground pepper
Sauce:
1/4 cup butter
1/4 cup flour
2 1/2 cups milk
1/2 cup Romano cheese
1/4 cup Parmesan cheese
Heat butter in a pan. Add all of the filling ingredients and stir until heated and mixed well. Cool about 10 minutes, and then fill the shells with the mixture using a teaspoon. Place filled shells in a single layer in a baking dish.
To make the sauce, heat the butter in a pan and stir in flour to make a roux. Once the roux is bubbling lightly, gradually add in milk and bring to a boil for 1 minute. Reduce heat and simmer for an additional 5 minutes, stirring constantly with a whisk. Stir in the Romano cheese, when blended and cheese has melted, pour over the stuffed shells and sprinkle the top evenly with the Parmesan cheese. Place in an oven that has been preheated to 400 degrees and bake for 15 minutes or until the top is a nice golden brown color. Serve immediately. (Serves 6)
12 cannelloni (or manicotti) shells, par-boiled
Filling:
1 pound fresh or frozen crab meat
1/4 cup butter
1/3 cup shallots, finely chopped (or 1 small onion)
1 teaspoon Worcestershire sauce
2 teaspoons Dijon style mustard
1/4 teaspoon ground pepper
Sauce:
1/4 cup butter
1/4 cup flour
2 1/2 cups milk
1/2 cup Romano cheese
1/4 cup Parmesan cheese
Heat butter in a pan. Add all of the filling ingredients and stir until heated and mixed well. Cool about 10 minutes, and then fill the shells with the mixture using a teaspoon. Place filled shells in a single layer in a baking dish.
To make the sauce, heat the butter in a pan and stir in flour to make a roux. Once the roux is bubbling lightly, gradually add in milk and bring to a boil for 1 minute. Reduce heat and simmer for an additional 5 minutes, stirring constantly with a whisk. Stir in the Romano cheese, when blended and cheese has melted, pour over the stuffed shells and sprinkle the top evenly with the Parmesan cheese. Place in an oven that has been preheated to 400 degrees and bake for 15 minutes or until the top is a nice golden brown color. Serve immediately. (Serves 6)