Maryland Crabmeat Cannelloni with Leeks and Saffron Scented SauceTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preheat the oven at 200° C. (400° F)
Preparation time: 25 minutes
Cooking time: 30-40 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:149.7 kcal
Proteins:8.3 g
Fats:7.8 g
Carbohydrate:12.6 g
Fibers:1.1 g
Sugar:0.4 g
Cholesterol:44.6 mg
Sodium:443 mg
Calcium:109.4 mg
Energy:325 kcal
Proteins:18 g
Fats:16.9 g
Carbohydrate:27.3 g
Fibers:2.4 g
Sugar:0.8 g
Cholesterol:96.8 mg
Sodium:961.5 mg
Calcium:237.5 mg
SIMILAR RECIPES
Stuffed Crab - Barbados
Crêpes Filled with Crab and Other Seafood
Baked Crab Guadeloupe-Style
Crab Matoutou
Crab and Noodle Bites
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INGREDIENTS
For 8 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
500
g
jumbo lump crabmeat
100
g
diced blanched leeks
100
ml
béchamel sauce
20
g
fresh chopped tarragon
salt, pepper and cayenne
8
crêpes or cooked pasta sheets
250
ml
water
200
ml
lobster stock flavored with tarragon and saffron
80
g
butter to whisk into the lobster stock
20
g
sauté the spinach
300
g
spinach
8
sprigs of tarragon and some diced tomato
METHOD
- Combine the crabmeat with the warm béchamel sauce, leeks and tarragon. Season with salt, pepper and cayenne.
- Place 1/8 of the crabmeat mixture onto each pasta sheet and roll into a tight cannelloni.
- Place the cannelloni side by side in a deep ovenproof dish. Pour a mixture of half cream and half water into the bottom of the dish. Sprinkle the grated cheese over top.
- Place the cannelloni into a preheated 200° C (400° F) oven and bake for approximately 10-15 minutes until the top is lightly browned.
- Sauté the leaf spinach in butter, season with salt and pepper and place in the centre of a warm serving dish.
- Place the cannelloni on top of the spinach. Garnish with a tarragon sprig and some diced tomato. Carefully spoon the saffron-scented lobster jus around it.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
Try preparing the cannelloni with crêpes instead of pasta.
