Crab Cannelloni
Indulge in the luxurious flavors of this Crab Cannelloni recipe, a seafood lover's dream that combines creamy ricotta, fresh crab meat, and zesty lemon wrapped in tender pasta sheets. Baked to perfection in a rich tomato cream sauce and topped with gooey mozzarella, this dish delivers restaurant-quality elegance right from your own kitchen. Perfect for special occasions or a decadent weeknight dinner, this recipe balances the delicate sweetness of crab with the boldness of Parmesan and fresh herbs. Ready in just under an hour and serving four, this comforting yet sophisticated entrée is guaranteed to impress. Serve it alongside a crisp green salad or garlic bread for a meal that’s as satisfying as it is memorable.
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Recipe Information
Ingredients
- 8 sheets Fresh lasagna sheets
- 300 grams Fresh crab meat
- 250 grams Ricotta cheese
- 50 grams Grated Parmesan cheese
- 1 lemon Zest of 1 lemon
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 tablespoon Butter
- 2 cloves Garlic, minced
- 400 grams Crushed tomatoes
- 150 milliliters Heavy cream
- 2 tablespoons Fresh basil, chopped
- 100 grams Grated mozzarella cheese
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a baking dish.
In a large mixing bowl, combine the crab meat, ricotta cheese, grated Parmesan, lemon zest, chopped parsley, salt, and black pepper. Mix until well combined.
Cut the lasagna sheets into 12 x 15 cm rectangles. If using dry lasagna sheets, boil them briefly until pliable.
Place a generous spoonful of the crab mixture at one end of each lasagna sheet and gently roll to form a cannelloni. Place seam-side down in the prepared baking dish.
In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Stir in the crushed tomatoes and let simmer for 5 minutes. Reduce the heat to low and add the heavy cream, stirring until combined. Simmer for an additional 2 minutes and season with salt and pepper to taste.
Pour the tomato cream sauce evenly over the arranged cannelloni in the baking dish.
Top with grated mozzarella cheese and bake in the preheated oven for 20–25 minutes, or until bubbly and golden on top.
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh basil and serve warm.
Nutrition Facts
Calories |
3175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.8 g | 200% | |
| Saturated Fat | 82.5 g | 412% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 7684 mg | 334% | |
| Total Carbohydrate | 282.6 g | 103% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 24.6 g | ||
| Protein | 177.8 g | 356% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 2829 mg | 218% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2620 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
