These wings were coated in egg and flour, then covered in a simple soy sauce, sugar, and vinegar sauce before baking. Excellent for a potluck supper.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 8 manicotti shells
- 1 ½ cups ricotta cheese
- 1 (6 ounce) can lump crabmeat
- 2 tablespoons minced fresh parsley
- 1 tablespoon grated onion
- 1 (16 ounce) jar Alfredo pasta sauce
- ½ cup chicken broth
- 1 teaspoon white sugar
- ½ teaspoon dried basil
- ½ teaspoon dried marjoram
- ⅛ teaspoon garlic powder
- ⅛ teaspoon dried thyme
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Add manicotti shells and cook for 8 to 10 minutes, until tender but not mushy. Drain.
- In a medium bowl, stir together the ricotta cheese, crab, parsley and onion. Spoon into the manicotti shells. Place in a buttered 11×7 inch baking dish.
- In a saucepan, stir together the Alfredo sauce and chicken broth. Season with sugar, basil, marjoram, garlic powder and thyme. Heat until warm over medium heat. Pour over the shells in the baking dish.
- Bake uncovered for 30 minutes in the preheated oven. Let stand for about 5 minutes before serving.
Nutrition Facts
| Calories | 618 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 110 mg |
| Dietary Fiber | 1 g |
| Protein | 29 g |
| Saturated Fat | 17 g |
| Sodium | 1495 mg |
| Sugars | 6 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
Used Cannelloni and followed the top modifications! Love it!
It was a little bland. It needed something. I just don’t know what
Another family hit expect next time I’ll use shells everyone in the family loved it.
This was my first attempt at manicotti and with this one including crab I knew it would be the one. My wife and I had a great time working together on this one and it came out perfect!
I’ve made this recipe twice, both times using west coast dungeness crab. The first time, I made it as directed with the alfredo sauce. The filling was very good but I didn’t particularly like the flavor of the sauce with it. The second time, I made the filling the same but used marinara sauce instead on top. I liked this second version much better. In my opinion, the marinara sauce compliments the creamy filling much better than the alfredo sauce does.
Definitely would make this recipe again! Delicious and uncomplicated to make!
I made this dish and it was really good. I added my own twist to it. The crabmeat and cheese I added some spicy seasoning (not too spicy) garlic powder and onion powder. And with the Alfredo sauce, I used Bertillo w/mushrooms. After stuffing the shells I had about 2 tablespoons of crabmeat and cheese left over so I added it to the Alfredo sauce along with some shrimp. It was very good. Will make it again. Texas K
OMG! So very delicious. I gave 4 stars only because I made some modifications based on others’ reviews and don’t think it would have been as good without them. I doubled the crab, used 15 ounces of ricotta, added an egg, added about 1/2 cup of mozzarella, and also topped with about a cup of mozzarella during the last 5 minutes of baking. Restaurant/fine dining quality!!
Do you like crab? You will love it. Great recipe- I made it exactly as it’s written. You could substitute other sauces for the alfredo and it would be excellent too. For as easy as it is, people will think you spent all day in the kitchen.
This was very easy to make…..however, if like me you want to taste crab in every bite….please increase the crab amount. When I made this dish as the recipe requested, I only tasted a hint of crab. My second batch turned out better than the first by these simple additions…I used 3/4 amount of the ricotta cheese and I bought 1 pound of real crab legs in addition to the can lump crab……way, way, better!!!.
This was an excellent dish that was easy and fast to preapre and was full of flavor. We felt like we were at a fine Italian restaurant. I will definately be making this again! Thank you.
Great recipe, delicious!! Only thing I’d change is ADD MORE CRAB……wonderful tasty and just plain GOOD!
I made this recipe yesterday and it was quite yummy! I did make a few changes but nothing too drastic. I made my own alfredo sauce {1 package cream cheese, 1 stick margarine, 2/3 cup milk, 1 cup parmesan cheese} I added all the seasonings to it plus some extra garlic powder because it didn’t have much taste. I added some milk to the stuffing mix because it was a little too dry for my liking. I also used the shells instead of manicotti noodles but needed an extra set of hands to stuff them. I put all the “stuffing” into a baggie and cut the corner off to make it easier. I have a big family so I pretty much doubled everything but could have made more sauce to cover it. Then added some shredded Parmesan cheese to the top of it and poured some of the chicken broth into the bottom of the pan around the noodles before cooking. The family loved it and went back for seconds and thirds. It is a very rich dish but yummy! I will definately make this again. Thanks for the recipe!
The first time I have used fresh crabmeat and I am sold!! I had a dinner party where one of the guests was a vegetarian. So, instead of using chicken broth, I used vegetable broth. Everyone cleaned their plate. I doubled the shells, cheese & crab, but not the sauce. It makes plenty. YUM-O!
Truly delicious but extremely rich! Haven’t had the opportunity to experiment yet, but I would like to try some substitutions and/or adjustments in ingredients to make this recipe just a bit more subtle. Using the recipe as is, i would suggest as a tapas. Great recipe!
delicous and an easy make
I love this receipe! My spouse has heart issues so fat free ricotta cheese, and omit the chicken broth. I add two cloves of garlic and fat reduced four cheese blend cheese to the crab mix without the thyme, but add black pepper instead. I use Catelli cannelloni express shells that you don’t have to pre-boil and stuffing them is super easy and they bake to perfection. Add a little of the Alfredo sauce to the pan and then add the stuffed shells cover and bake. For the last ten minutes I add the rest of the four cheese blend with one large diced tomato. Wow!
This dish had way too much going on and the flavor was not all the great. I will not be making this again.
Pretty good, but make sure you use the lump crabmeat, or it can have a gritty texture.
Very good. Its important to spend the extra money on good crab meat and I think it needed some lemon juice on top to balance everything out but very good.
very good recipe,i added cheese to the stuffing and the last 5 mins of cooking.my family really enjoyed.