READY IN: 1hrYIELD: 12 cannelloni
INGREDIENTS
Cannelloni Ingredients
12cannelloni tubes 6ounces cook crawfish tails, chopped(can use shrimp also) 5ounces cooked lump crabmeat, flaked 3⁄4 cup shredded romano cheese, asiago and parmesan blend 2cupswhipping cream 1⁄4 cup snipped fresh Italian parsley (flat-leaf) 2garlic cloves, minced 1⁄2 teaspoon finely shredded lemon peel 1⁄2 cup thinly sliced green onion (optional)Garlic Cream Sauce Ingredients
1⁄4 cup sliced green onion (about 2) 3garlic cloves, minced 3tablespoonsbutter or 3 tablespoonsolive oil 3tablespoonsall-purpose flour 1 1⁄2 cupswhole milk 1cupwhipping cream 3⁄4 cup shredded parmesan cheese 1⁄4 teaspoonfresh ground black pepper 1⁄4 teaspoonsaltNUTRITION INFO
Serving Size: 1 (284) g
Servings Per Recipe:6
Calories: 660.1
Calories from Fat 529 g 80 %
Total Fat 58.9 g 90 %
Saturated Fat 36.3 g 181 %
Cholesterol 254.7 mg 84 %
Sodium 647.4 mg 26 %
Total Carbohydrate11.6 g 3 %
Dietary Fiber 0.4 g 1 %
Sugars 3.6 g 14 %
Protein 22.8 g 45 %
DIRECTIONS
Directions for Cannelloni:Cook cannelloni according to package directions and drain.Place cannelloni in a single layer on a sheet of greased foil.Meanwhile, preheat oven to 350°F.In a medium bowl combine crawfish, crabmeat, 1 cup of the Italian cheese, 1 cup whipping cream, parsley, egg, garlic, and lemon peel.Using a small spoon, fill cannelloni with crawfish/crabmeat mixture.Arrange filled cannelloni in an ungreased 13×9 inch baking dish.Pour Garlic Cream Sauce over filled cannelloni.Bake, covered, for 25 minutes.Sprinkle with the remaining 1/2 cup Italian cheese.Bake, uncovered, about 10 minutes more or until heated through and cheese is melted.If desired, garnish with green onions and more parmesan cheese.Directions for Garlic Cream Sauce:In a medium saucepan cook green onions and garlic in hot butter until tender and fragrant.Stir in the flour.Add milk all at once; cook and stir until thickened and bubbly.Stir in the cream, black pepper, and salt.Source: Read Full Article
