CRAB AND RICOTTA CANNELLONI
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.
- Preheat oven to 350 degrees F.
- Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)
- Yield: about 4 cups
MINI CRAB TARTS
Frozen phyllo tart shells bake up to crispy perfection that's heavenly with this warm, rich, creamy filling. They're a snap to prepare with canned crabmeat. -Linda Stemen, Monroeville, Indiana
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 30 appetizers.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Place tart shells in an ungreased 15x10x1-in. baking pan. In a small bowl, whisk egg, milk, mayonnaise, flour and salt until smooth. Stir in crab, cheese and chopped onion. Spoon into tart shells., Bake 9-11 minutes or until set. Garnish with sliced onions if desired. Serve warm.
Nutrition Facts :
CRAB AND RICOTTA TARTLETS
From "Fish Superb ways with seafood and shellfish" Prep and cook times do not include 30 min chill time.
Provided by Burgundy Damsel
Categories < 60 Mins
Time 50m
Yield 4 tartlets, 4 serving(s)
Number Of Ingredients 14
Steps:
- Sift the flour and a good pinch of salt into a mixing bowl, add the diced butter and rub it in with your fingertips, until the mixture resembles coarse breadcrumbs. Gradually stir in enough ice water to make a firm dough.
- Turn the dough onto a floured surface and knead lightly. Roll out the pastry and use to line four, 4-inch tart-let tins. Prick the bases with a fork, then chill in the refrigerator for 30 minute.
- Line the pastry shells with waxed paper and fill with baking beans. Bake in a preheated oven at 400* for 10 min, then remove the paper and the beans. Return to the oven and bake for another 10 minute.
- Place the ricotta, grated onion, Parmesan and mustard in a bowl and beat until soft. Gradually beat in the eggs and yolk.
- Gently stir in the crab meat and chopped parsley, then add anchovy paste, lemon juice, salt and cayenne pepper to taste.
- Remove the tarts from the oven and reduce heat to 350*. Spoon the filling into the shells and bake for 20 min, until set and golden brown. Serve hot with a garnish of salad greens.
Nutrition Facts : Calories 703.7, Fat 40.3, SaturatedFat 24, Cholesterol 269.5, Sodium 868.8, Carbohydrate 51.5, Fiber 1.8, Sugar 0.8, Protein 32.6
CRAB AND ARTICHOKE TARTS
This is a quickly prepared, savory appetizer or hors d'oeuvre.
Provided by Zannie
Categories Appetizers and Snacks Pastries
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Combine crabmeat, artichoke hearts, red bell pepper, cream cheese, Parmesan cheese, green onions, flour, garlic powder, and black pepper together in a bowl.
- Spoon crabmeat mixture evenly into tart shells. Place filled shells on a baking sheet.
- Bake in preheated oven until tart is golden and filling is bubbling, 45 minutes to 1 hour.
Nutrition Facts : Calories 350.2 calories, Carbohydrate 36.6 g, Cholesterol 41.7 mg, Fat 16.3 g, Fiber 1.3 g, Protein 13.7 g, SaturatedFat 4.8 g, Sodium 449.7 mg, Sugar 7.9 g
SWEET RICOTTA CHEESE TART
Provided by Elisa Mazzaferro-Rosenberg
Categories Egg Dessert Bake Easter Cream Cheese Ricotta Spring Bon Appétit Colorado
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Combine flour, 1/2 cup sugar, 1 teaspoon orange peel, salt, and baking powder in food processor. Add butter and blend until coarse meal forms. Add 2 eggs and blend until moist clumps form. Turn out dough onto lightly floured surface and knead to combine well, about 1 minute. Divide into 2 pieces, one slightly larger. Wrap and chill smaller piece. Press larger piece over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
- Using electric mixer, beat ricotta cheese, cream cheese, cornstarch, and vanilla in large bowl to blend. Beat in remaining 1/2 cup sugar, 1 1/2 teaspoons orange peel, and 2 eggs. Transfer filling to dough-lined tart pan. Roll out chilled dough piece to 10-inch round. Place round over tart; trim excess dough. Press edges of tart to seal. Cut 4 slits in top of tart. Bake tart until golden and puffed, about 1 hour. Cool completely.
CRAB AND RICOTTA MANICOTTI
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.
- In a large bowl, mix together the ricotta, 3/4 cup of the Parmesan, the egg yolk, basil, crab, salt, and pepper.
- Preheat the oven to 350°F. Butter a 9 x 13 x 2-inch glass baking dish.
- Fill the manicotti with the crab mixture and place in the prepared baking dish. Top the filled manicotti with the béchamel sauce and sprinkle with the remaining 1/4 cup of Parmesan cheese. Bake until bubbly and the top is golden brown, 15 to 20 minutes. Serve immediately.
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