Crabmeat Cannelloni Like Sal & Judy’s

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READY IN: 1hrYIELD: 12 cannelloni

INGREDIENTS

  • Ingredients for Cannelloni
  • 12cannelloni tubes
  • 6ounces cooked crawfish tails, chopped(shrimp may be substituted)
  • 5ounces cooked lump crabmeat, flaked
  • 3⁄4 cup shredded parmesan cheese, romano, asiago blend
  • 2cupswhipping cream
  • 1⁄4 cup snipped fresh Italian parsley (flat-leaf)
  • 1egg, lightly beaten
  • 2garlic cloves, minced
  • 1⁄2 teaspoon finely shredded lemon peel
  • 1⁄2 cup thinly sliced green onion

    • NUTRITION INFO

    Serving Size: 1 (164) g

    Servings Per Recipe:6

    Calories: 391

    Calories from Fat 308 g 79 %

    Total Fat 34.3 g 52 %

    Saturated Fat 20.8 g 103 %

    Cholesterol 198.9 mg 66 %

    Sodium 342.8 mg 14 %

    Total Carbohydrate4.1 g 1 %

    Dietary Fiber 0.3 g 1 %

    Sugars 0.5 g 1 %

    Protein 17.2 g 34 %

    DIRECTIONS

  • Directions for Cannelloni:
  • Cook canneloni according to package directions and drain.
  • Place canneloni 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.

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