So I had decided to take my love for a wonderful crispy “Crab Rangoon” and try and well, basically transform a bunch of dishes using “almost”‘the same exact ingredients a few different ways. My true identity and cooking style is mostly “Comfort food” which is mainly a “Italian” style comfort food but, I do dabble in other types of cuisine from time to time. I love trying to re-create foods that are from an entirely different cuisine and combining it with the foods I love and cook with the most. This dish was spectacular. Full of flavor and actually really light. Let’s face it, I am a huge pasta lover and if I can take ingredients and turn them into a great dish using pasta, it’s a really great day in my small but, efficient kitchen. Crab, cream, pasta,pesto!!! Need I say more??
1/2 lb lump crab meat
1/2 package of lowfat cream cheese( at room temp)
1 med onion
3 garlic cloves
1 tablespoon old bay
1/2 cup fresh parsley
Salt and pepper
1 large bundle fresh parsley ripped and torn from stems
1/2 cups walnuts toasted
1/2 cup freshly grated parmigiano
3 garlic cloves
Salt and pepper
3/4 cup fat free heavy cream
3 tablespoons flour
3 tablespoon butter
12 slices of prosciutto
4 drizzles of olive oil
1 1/4 cups shredded mozzarella
1/4 cup grated Parmigiano
Chopped or dry parsley
Boil 1 package manicotti shells as directed making sure to salt the water before dropping shells. Once shells are boiled and drained, add all shells into a large bowl, drizzle a little bit of olive oil and mix with hands to prevent shells from sticking together. place on a large serving dish too cool a bit before stuffing.
Toast walnuts in a 350 degree oven for 5-7 mins. Remove and cool
Lay slices of prosciutto on a baking sheet and cook for about 5 mins on 350 degree oven till crispy. Once crisped, remove, chop, and set aside.
Pesto: In a food processor, add parsley, 3 cloves garlic, walnuts, parmigiano, juice of lemon, a little salt and some pepper and pulse till combined. Stream in olive oil till mixture is about medium thickness and pulls aways from sides. Remove, taste for seasoning, pour into a small bowl and set aside.
Next, Rinse and clean out your processor. Once cleaned, add crab, chopped onion, 3 cloves garlic, old bay, parsley, salt and pepper, pulse .Add room temp cream cheese and pulse till mixture is fully combined, scoop mixture to a large pastry bag of ziploc bag with the tip cut off.
Fill each manicotti shell with your crab filling. Once you have stuffed each shell, add shells to a large dish, wrap a large piece of Tin foil over them just to keep at room temp till pesto sauce is done.
Now, in a small sauce pot, add butter and melt over med high heat, once butter is bubbling add your flour and stir cooking for about 30 secs just to cook the flour out. Add your cream and whisk till sauce becomes thick and coats the back of a wooden spoon (about 3 mins).Next whisk in your pesto . Whisk till combined and remove from heat. Drizzle sauce over your manicotti and sprinkle some shredded mozzarella and Parmigiano . Bake at 350 for 12 mins till cheese is browned and melted. Remove, garnish with crispy prosciutto and chopped parsley and serve.
Cooking time: approx 25-30 mins