Crabmeat Cannelloni Like Sal & Judy's

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 teaspoonsalt

NUTRITION 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.

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