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Crab Stuffed Manicotti

Crab Stuffed Manicotti


"Manicotti shells stuffed with crab meat and covered with Alfredo sauce make a great meal for family or company."
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55 m servings 625 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 625 kcal
  • 31%
  • Fat:
  • 41.6 g
  • 64%
  • Carbs:
  • 36.1g
  • 12%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 1358 mg
  • 54%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.

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Read all reviews 67
  1. 91 Ratings

Most helpful positive review

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...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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...

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 sauc...

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 ...

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...

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...

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.

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...

Absolutely wonderful dish!! I followed the recipe exactly but used fresh crab instead of canned. I almost used the Alfredo sauce as it was, but very glad I adjusted it as the recipe asked. Hi...

I thought this recipe was great! The best part was the alfredo sauce with the chicken broth, marjoram, thyme, and garlic powder--it had the best flavor!! I served it with salad and garlic bread ...

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