***** CODE PUB = PUB_B *****
Maryland Crabmeat Cannelloni with Leeks and Saffron Scented Sauce Recipe
Maryland Crabmeat Cannelloni with Leeks and Saffron Scented Sauce
Thomas Henkelmann, Homestead Inn, USA
Thomas Henkelmann, Homestead Inn, USA
Total time: 1hr to 2hr
Preheat the oven at 200° C. (400° F)
Preparation time: 25 minutes
Cooking time: 30-40 minutes
Difficulty: Easy
Chef's Note
Try preparing the cannelloni with crêpes instead of pasta.
Ingredients for 8 servings
- 500 g (18 oz.) jumbo lump Crabmeat
- 100 g (3 1/2 oz.) diced blanched Leeks
- 100 ml (6 tbsp.) Béchamel sauce
- 20 g (2/3 oz.) fresh chopped tarragon
- Salt, pepper and cayenne
- 8 crêpes or cooked pasta sheets
- 125 ml (1/2 cup) heavy cream + 125 ml (1/2 cup) water
- 200 ml (3/4 cup) lobster stock flavored with tarragon and Saffron
- 80 g (1/3 cup) butter to whisk into the lobster stock
- + 20 g (4 tsp.) to sauté the spinach
- 50 g (2 tbsp.) Parmigiano Reggiano
- 300 g (10 oz.) spinach
- 8 sprigs of tarragon and some diced tomato for garnish
  1. Combine the crabmeat with the warm béchamel sauce, leeks and tarragon. Season with salt, pepper and cayenne.


  2. Place 1/8 of the crabmeat mixture onto each pasta sheet and roll into a tight cannelloni.


  3. Place the cannelloni side by side in a deep ovenproof dish. Pour a mixture of half cream and half water into the bottom of the dish. Sprinkle the grated cheese over top.


  4. Place the cannelloni into a preheated 200° C (400° F) oven and bake for approximately 10-15 minutes until the top is lightly browned.


  5. Sauté the leaf spinach in butter, season with salt and pepper and place in the centre of a warm serving dish.


  6. Place the cannelloni on top of the spinach. Garnish with a tarragon sprig and some diced tomato. Carefully spoon the saffron-scented lobster jus around it.
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up
***** CODE PUB = PUB_D *****
***** CODE PUB = PUB_F *****