Crab Stuffed Manicotti Recipe - Allrecipes.com
Crab Stuffed Manicotti Recipe
  • READY IN 55 mins

Crab Stuffed Manicotti

Recipe by  

"Manicotti shells stuffed with crab meat and covered with Alfredo sauce make a great meal for family or company."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. 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.
  3. In a medium bowl, stir together the ricotta cheese, crab, parsley and onion. Spoon into the manicotti shells. Place in a buttered 11x7 inch baking dish.
  4. In a saucepan, stir together the Alfredo sauce and chicken broth. Season with basil, marjoram, garlic powder and thyme. Heat until warm over medium heat. Pour over the shells in the baking dish.
  5. Bake uncovered for 30 minutes in the preheated oven. Let stand for about 5 minutes before serving.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 35 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 25, 2007

I made a few modifications on this one, but I believe the result was truly a restaurant-quality dish. 1) Use jumbo shells instead of manicotti - easier to stuff. 2) For the filling: use one 15oz tub of part-skim ricotta, 8oz of good quality jumbo lump crabmeat (expensive but well worth it), one egg (important for texture), 1/2 cup parmesan cheese, 1/2 cup shredded mozzarella, 2 tbsp dried parsley, 1 tsp dried basil. Season with salt and pepper to taste. 3) For the sauce, use two 10oz tubs of Buitoni alfredo (found in the refridgerated case) - simmer the sauce on the stove with 1/2 cup dry white wine and season with pepper. Follow baking directions as written, but sprinkle with mozzarella cheese 5 min before removing from the oven. This is a dish I would be proud to serve to company!

 
Most Helpful Critical Review
May 19, 2010

This dish had way too much going on and the flavor was not all the great. I will not be making this again.

 
Mar 10, 2009

Absolutely delicious ! The only things I did differently were to make my own Alfredo Sauce (using Easy Alfredo Sauce 1 from Allrecipes), and I added about four sliced white mushrooms to the sauce. Eight minutes of boiling the manicotti shells is probably enough; much longer and they're more at risk of ripping as you're trying to stuff them. A tsp of sugar is listed as an ingredient, but not mentioned in the directions: add it to the chicken broth.

 
Feb 19, 2007

I made this for my parents for their 30th anniversary meal (along with seafood stuffed avacados & crusty french bread, both from allrecipes). It was a hit! The only change I made was sprinkling mozzerela cheese on top for the last 5 minutes of baking.

 
Jun 28, 2006

I used 15 oz. fat-free ricotta and 8 oz. surimi. I added some dillweed to the ricotta mixture and sprinkled mozzarella over the alfredo sauce. I only added garlic powder and 3/4 cup of chicken broth to the alfredo sauce. Thought this was real good and rich. I'm sure we'll make it again but probably use jumbo shells instead of manicotti since they're a little easier to stuff.

 
Nov 03, 2010

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!

 
Mar 07, 2011

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.

 
Jun 18, 2008

This was a good recipe. The only thing I would change next time is replacing the alfredo sauce with regular spaghetti sauce. The ricotta and alfredo were just too much where a tomato sauce would have cut some of the richness from the ricotta cheese. Great recipe though! Thanks!

 

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Nutrition

  • Calories
  • 625 kcal
  • 31%
  • Carbohydrates
  • 36.1 g
  • 12%
  • Cholesterol
  • 112 mg
  • 37%
  • Fat
  • 41.6 g
  • 64%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 29.2 g
  • 58%
  • Sodium
  • 1358 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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