Maryland Crabmeat Cannelloni with Leeks and Saffron Scented Sauce Recipe
Thomas Henkelmann. 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.
⏱️ Prep: 25 min🍳 Cook: 40 min
Ingredients
| 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.) | butter 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 |
Instructions
- Combine the crabmeat with the warm béchamel sauce, leeks and tarragon. Season with salt, pepper and cayenne.
- Place 1/8 of the crabmeat mixture onto each pasta sheet and roll into a tight cannelloni.
- 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.
- Place the cannelloni into a preheated 200° C (400° F) oven and bake for approximately 10-15 minutes until the top is lightly browned.
- Sauté the leaf spinach in butter, season with salt and pepper and place in the centre of a warm serving dish.
- 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.