Crab Manicotti is a luxurious dish that brings together the delicate flavors of crab with the comforting richness of a creamy sauce, all wrapped in tender pasta shells. This recipe is perfect for those looking to impress at a dinner party or to indulge in a special meal at home. With a blend of cheeses and a hint of lemon zest, this dish offers a delightful balance of flavors and textures that seafood lovers will adore.
Why You’ll Love This Recipe
- Flavorful and Rich: The combination of crab and cheeses creates a decadent filling that’s both satisfying and indulgent.
- Elegant Presentation: Crab Manicotti looks as good as it tastes, making it a perfect choice for special occasions.
- Versatile: Easily adaptable to different dietary needs and flavor preferences with various substitutions and variations.
- Comforting Yet Gourmet: Offers the comfort of a pasta dish with the sophistication of seafood and gourmet ingredients.
- Balanced Flavors: The addition of lemon zest and creamy sauce ensures a well-rounded taste experience.
Ingredients & Preparation Notes
- Crabmeat: Opt for lump or claw crabmeat for the best texture and flavor. Ensure it’s well-drained to avoid excess moisture in the filling.
- Ricotta Cheese: Whole milk ricotta provides a richer, creamier texture. Part-skim can be used but may result in a less indulgent filling.
- Mozzarella and Parmesan Cheese: These cheeses add depth and a gooey texture to the dish. Freshly grated is preferred for the best melt and flavor.
- Egg: Helps bind the filling together, ensuring it stays inside the manicotti shells during baking.
- Parsley and Lemon Zest: Fresh herbs and zest add brightness and balance the richness of the cheeses and crab.
- Manicotti Shells: Cook until al dente to prevent tearing when filling. If shells break, they can still be used, just arrange them carefully in the dish.
- Marinara Sauce and Heavy Cream: Combining these creates a luxurious sauce that complements the crab filling. Use a high-quality marinara for the best results.
Professional Tips & Techniques
- Temperature Control: Preheat your oven to 375°F (190°C) to ensure even cooking and a perfectly melted cheese topping.
- Filling the Shells: Using a piping bag makes it easier to fill the manicotti shells without breaking them. If you don’t have a piping bag, a small spoon can work, but be gentle.
- Sauce Consistency: The marinara and cream mixture should be well combined but not too thick. If it’s too thick, the sauce won’t penetrate the shells as well.
- Doneness Cues: Look for a bubbly, golden-brown cheese topping as a sign that the manicotti is done. The internal temperature should reach 165°F (74°C) to ensure the egg in the filling is cooked.
- Resting Time: Allowing the manicotti to rest for 10 minutes after baking helps the filling set, making it easier to serve.
Recipe Variations
- Spinach and Crab Manicotti: Add 1 cup of cooked, drained spinach to the filling for added nutrition and a pop of color.
- Lobster Manicotti: Substitute lobster meat for the crab for a more upscale version of the dish.
- Gluten-Free Option: Use gluten-free manicotti shells to accommodate dietary restrictions.
- Vegetarian Version: Replace the crabmeat with sautéed mushrooms or artichoke hearts for a meatless alternative.
- Spicy Crab Manicotti: Add 1/2 teaspoon of red pepper flakes to the filling for a kick of heat.
- Herb Infusion: Experiment with different herbs like basil or dill to change the flavor profile.
- Light Version: Use low-fat ricotta and skim milk in the sauce to reduce the calorie content.
- Cheese Lover’s Delight: Increase the amount of mozzarella and Parmesan for an extra cheesy experience.
Serving Suggestions
- Garnish: Sprinkle with fresh parsley or a lemon wedge for a burst of freshness.
- Side Dishes: Serve with a simple green salad or roasted vegetables to balance the richness of the dish.
- Bread: Garlic bread or a crusty baguette pairs well, perfect for soaking up the delicious sauce.
- Wine Pairing: A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the seafood flavors.
- Presentation: Arrange the manicotti on a platter with a drizzle of extra sauce and a sprinkle of Parmesan for an elegant presentation.
Storage & Make-Ahead Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Crab Manicotti can be frozen before baking. Assemble the dish, cover tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight before baking.
- Make-Ahead: Prepare the filling and sauce a day in advance. Assemble and bake when ready to serve.
- Reheating: Reheat in the oven at 350°F (175°C) until heated through, about 20-30 minutes.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes, you can prepare the filling and sauce a day in advance. Assemble and bake when ready to serve.
Q: Can I use frozen crabmeat?
Yes, thaw frozen crabmeat completely and drain well before using to ensure the filling isn’t too watery.
Q: What can I use if I don’t have manicotti shells?
You can use large pasta shells or even lasagna noodles rolled around the filling as alternatives.
Q: How do I know when the manicotti is done?
Look for a bubbly, golden-brown cheese topping. The internal temperature should reach 165°F (74°C).
Q: Can I make this dish gluten-free?
Yes, use gluten-free manicotti shells to make this dish suitable for a gluten-free diet.
Q: What if my manicotti shells break?
Broken shells can still be used. Simply arrange them carefully in the baking dish and cover with sauce.
Q: Can I add other seafood to the filling?
Yes, you can mix in shrimp or scallops for a seafood medley.
Q: How do I prevent the manicotti from becoming soggy?
Ensure the crabmeat is well-drained, and don’t overcook the pasta shells before filling.
Conclusion
Crab Manicotti is a versatile and impressive dish that brings the flavors of the sea to your table. With its rich filling and creamy sauce, it’s sure to delight seafood lovers and pasta enthusiasts alike. Give this recipe a try for your next special occasion or to elevate your weeknight dinner.
Don’t forget to share your creations on social media and let us know how it turned out. Enjoy the delicious journey of making and savoring this gourmet treat!
Crab Manicotti
Equipment
- 9x13 inch baking dish
- Piping bag (optional)
- Large mixing bowl
- Saucepan
Ingredients
- 16 oz crabmeat lump or claw, drained
- 15 oz ricotta cheese whole milk preferred
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 1 egg lightly beaten
- 2 tbsp fresh parsley chopped
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12 manicotti shells
- 2 cups marinara sauce homemade or store-bought
- 1 cup heavy cream
Instructions
- Preheat your oven to 375°F (190°C). Cook the manicotti shells according to package instructions until al dente, then drain and set aside to cool.
- In a large mixing bowl, combine the crabmeat, ricotta cheese, 1/2 cup of mozzarella, 1/4 cup of Parmesan, egg, parsley, lemon zest, salt, and pepper. Mix until well combined.
- Using a piping bag or a spoon, fill each manicotti shell with the crab mixture. Arrange the filled shells in a single layer in a greased 9x13 inch baking dish.
- In a separate bowl, mix the marinara sauce with the heavy cream. Pour this sauce over the manicotti shells, ensuring they are well covered.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top. Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 20 minutes, or until the cheese is melted and bubbly.
- Let the manicotti rest for 10 minutes before serving to allow the filling to set.