This dish is very elegant, and the combination of crab and creamy béchamel sauce is unusual and delicious. It’s a showstopper.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
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.
Step 2
In a large bowl, mix together the ricotta, 3/4 cup of the Parmesan, the egg yolk, basil, crab, salt, and pepper.
Step 3
Preheat the oven to 350°F. Butter a 9 x 13 x 2-inch glass baking dish.
Step 4
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.
