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Crab Stuffed Manicotti

8 manicotti shells
1 1/2 cups ricotta cheese
6 or 7 oz. lump crabmeat
2 TBSP. minced fresh parsley
1 TBSP. grated onion
1 jar Alfredo pasta sauce (16 oz.)
1 tsp. white sugar
1/2 cup chicken broth
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1/8 tsp. garlic powder
1/8 tsp. dried thyme

Preheat oven to 375 degrees. Bring a large pot of lightly salted water to a boil.
Add manicotti shells and cook 8 to 10 minutes until tender but not mushy. Drain.
In a medium bowl stir together the ricotta cheese, crab, parsley and onion.
Spoon mixture into the manicotti shells.
Place in a buttered oven proof baking dish.
In a saucepan, stir together the Alfredo sauce and chicken broth.
Season with basil, majoram, garlic powder and thyme.
Heat until warm over medium heat.
Pour over the shells in the baking dish.
Bake uncovered for 30 minutes.
Let stand for 5 minutes before serving.
Serves 4.

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