Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a special dish, brad's crab florentine manicotti w/ parmesan, basil, caper sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
To make the sauce: in a saucepan over medium heat melt butter. Fill each cooked shell with crab/cheese filling using clean hands. Place in a single layer in prepared baking dish.
Brad's crab florentine manicotti w/ parmesan, basil, caper sauce is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Brad's crab florentine manicotti w/ parmesan, basil, caper sauce is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have brad's crab florentine manicotti w/ parmesan, basil, caper sauce using 21 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Brad's crab florentine manicotti w/ parmesan, basil, caper sauce:
- Get For the manicotti
- Get 2 cups lump crab meat
- Make ready 2 cups ricotta cheese
- Take 1 cup chopped baby spinach
- Prepare 1 tsp salt
- Prepare 1 tbs minced garlic
- Prepare 1/2 cup shredded parmesan
- Prepare 1 box manicotti noodles
- Get For the sauce
- Take 1/2 medium onion, diced
- Take 1 tbs olive oil
- Take 1 tbs minced garlic
- Prepare 1 tbs capers brined in white balsamic vinegar
- Make ready 2 cups half and half
- Prepare 2 tsp granulated chicken bouillon
- Make ready 1/4 cup chopped fresh basil
- Prepare Around 1/2 cup shredded mozzarella cheese
- Get Other ingredients
- Take 1 1/2 cups shredded mozzarella
- Get 1/2 cup shredded parmesan
- Make ready Fresh basil leaves for garnish
Stuff large, uncooked tubes of manicotti with a delectable blend of spinach, cottage and ricotta cheese. Manicotti shells are filled with a beefy stuffing before being slathered with tomato sauce and baked. Crawfish Queso Blanco. topped with shrimp, lump crab, & mushrooms in a white butter sauce. Freeze leftovers in individual portions so each serving can be quickly reheated in the microwave.
Steps to make Brad's crab florentine manicotti w/ parmesan, basil, caper sauce:
- Boil 6 qts water in a large pot. Salt to taste. Add manicotti noodles and boil 6 minutes. Strain in a colander and rinse with cold water. They will seem too al dente, but they will soften in 15 to 20 minutes. This is how you dont overcook the noodles and they will hold together better when stuffing them.
- While this is cooking mix the rest of the manicotti ingredients in a large mixing bowl.
- Heat a large frying pan on medium heat. Add oil. Saute onions until they just start to brown. Add garlic and capers. Make sure to get a little caper brine in there too. Saute another 2 minutes.
- Add cream, basil, and bouillon. Slowly bring to a simmer.
- Meanwhile, stuff noodles with the filling. I used a butter knife. It seems to be a bit easier on the noodles.
- Grease a 9x13 baking dish. Arrange stuffed noodles in it.
- When sauce starts to simmer, slowly add mozzarella until sauce thickens a bit.
- Pour sauce over noodles and top with remaining cheeses. Bake in a 375 degree oven for 10 minutes on the middle rack.
- Change your oven over to high broiler. All broilers are different, so keep an eye on it. I went another 10 minutes. You want the cheese to just start browning on top.
- Remove from oven and let stand 5 minutes. Serve with fresh basil leaves for garnish. Enjoy.
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