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Crab-Stuffed Manicotti

Crab-Stuffed Manicotti

Name: Crab-Stuffed Manicotti
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 8 manicotti shells; 1 ½ cups ricotta cheese; 1 (6 ounce) can lump crabmeat; 2 tablespoons minced fresh parsley; 1 tablespoon grated onion; 1 (16 ounce) jar Alfredo pasta sauce; ½ cup chicken broth; 1 teaspoon white sugar; ½ teaspoon dried basil; ½ teaspoon dried marjoram; ⅛ teaspoon garlic powder; ⅛ teaspoon dried thyme

Rating: 4.14 stars

91 Ratings
67 Reviews
8 Photos

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

By Brandee

Recipe Summary

prep:

20 mins

cook:

35 mins

total:

55 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

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Step 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.
Step 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.
Step 4

In a saucepan, stir together the Alfredo sauce and chicken broth. Season with sugar, basil, marjoram, garlic powder and thyme. Heat until warm over medium heat. Pour over the shells in the baking dish.
Step 5

Bake uncovered for 30 minutes in the preheated oven. Let stand for about 5 minutes before serving.

Nutrition Facts

Per Serving:

617.8 calories; 28.6 g protein; 35.9 g carbohydrates; 110.4 mg cholesterol; 1494.6 mg sodium. Full Nutrition

Reviews (67)

Most helpful positive review

VD711

12/26/2007

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! Read More

Helpful

(163)

Most helpful critical review

Destinee21

05/19/2010

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

Helpful

(3)

91 Ratings

5 star values: 37
4 star values: 40
3 star values: 7
2 star values: 4
1 star values: 3

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

VD711

12/25/2007

Helpful

(163)

Dave W.

03/10/2009

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. Read More

Helpful

(26)

Amber DeMar

02/19/2007

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. Read More

Helpful

(18)

cookntaste

06/28/2006

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. Read More

Helpful

(14)

carlalivvix

11/03/2010

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! Read More

Helpful

(13)

Bonny

06/18/2008

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! Read More

Helpful

(10)

BadLittleChef

03/07/2011

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. Read More

Helpful

(9)

debbie f. from sunny Calif

04/24/2008

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. Highly recommend with a green salad and fresh bread. Thank you to the cook who submitted it! Read More

Helpful

(8)

Erin

06/12/2006

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 and it was a perfect meal. Read More

Helpful

(7)

Destinee21

05/19/2010

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

Helpful

(3)

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Nutritional Information

Crab-Stuffed Manicotti

Servings Per Recipe: 4
Calories: 617.8

% Daily Value *

protein: 57 %

carbohydrates: 12 %

exchange other carbs:

dietary fiber: 5 %

sugars:

fat: 63 %

saturated fat: 87 %

cholesterol: 37 %

vitamin a iu: 10 %

niacin equivalents: 48 %

vitamin b6: 8 %

vitamin c: 7 %

folate: 25 %

calcium: 29 %

iron: 11 %

magnesium: 17 %

potassium: 10 %

sodium: 60 %

thiamin: 6 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Crab-Stuffed Manicotti

1 of 67

All Reviews

VD711

12/25/2007

Helpful

(163)

Dave W.

03/10/2009

Helpful

(26)

Amber DeMar

02/19/2007

Helpful

(18)

cookntaste

06/28/2006

Helpful

(14)

carlalivvix

11/03/2010

Helpful

(13)

Bonny

06/18/2008

Helpful

(10)

BadLittleChef

03/07/2011

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.

Helpful

(9)

debbie f. from sunny Calif