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
  • 34 cup shredded romano cheese, asiago and parmesan blend
  • 2cupswhipping cream
  • 14 cup snipped fresh Italian parsley (flat-leaf)
  • 2garlic cloves, minced
  • 12 teaspoon finely shredded lemon peel
  • 12 cup thinly sliced green onion (optional)
  • Garlic Cream Sauce Ingredients
  • 14 cup sliced green onion (about 2)
  • 3garlic cloves, minced
  • 3tablespoonsbutter or 3 tablespoonsolive oil
  • 3tablespoonsall-purpose flour
  • 1 12 cupswhole milk
  • 1cupwhipping cream
  • 34 cup shredded parmesan cheese
  • 14 teaspoonfresh ground black pepper
  • 14 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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