Watching an episode of the Pacific Northwest’s “Grant’s Getaways,” the seafood chefs made a medley of dishes from the salmon and crab caught off the Oregon coast. The smoked salmon stuffed manicotti looked delicious and simple to make, and topped with crab — what could be tastier?! It’s a very rich dish and a little goes a long way. It makes eight large manicotti, with two each being a pretty large serving. Serve with a simple side salad and a glass of chardonnay.
Recipe
8 manicotti
1/2 c. fresh Dungeness crab
For the Stuffing:
4 oz. (1 c.) smoked salmon
1 c. ricotta cheese
zest of half a lemon
3 garlic cloves, grated
For the Sauce:
4 T. butter
3 T. flour
1-1/4 c. half and half
2 T. freshly squeezed lemon juice
4 T. finely grated Parmesan cheese
1/4 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
For the Bread Crumbs:
1/2 c. Panko breadcrumbs
2 T. butter
1/4 tsp. Kosher salt
Preheat the oven to 375-degrees.
In a medium bowl, mix together the smoked salmon, ricotta cheese, lemon zest and garlic. Set aside.
Bring a large pot of water to a boil that has been salted and 1 tsp. olive oil added. Boil the manicotti for 7 minutes. Remove from the water with a spider strainer, rinse briefly under cold water and place pasta on paper towels to drain. Then place them back in the plastic container from the box they came in; this helps to hold their shape and keep them separated so they don’t stick together.
Stuff the cooked manicotti with the salmon/ricotta mixture and set aside while you make the sauce.
In a medium saucepan melt the 4 T. butter over medium heat. Add the flour and stir with a whisk continuously for one minute until a paste forms, but don’t let the butter brown. Add the half and half and stir continuously for 3-5 minutes until the sauce thickens. You want it to be thick, but pourable (not as thick like chowder). If it becomes too thick, remove it from the heat and add a little half and half. Once the sauce is perfect, stir in the parmesan and lemon juice. Season with salt and pepper to taste.
Immediately pour half the sauce into the bottom of an 8”x9” baking dish. Lay the stuffed manicotti in the dish so they are touching. Pour the remaining sauce over the top of the manicotti. Cover with aluminum foil and bake for 25 minutes.
While the manicotti are baking, toast the panko breadcrumbs with the 2 T. of butter in a nonstick frypan until golden, about 5 minutes, stirring constantly. Pour into a bowl to stop the cooking.
Sprinkle the toasted panko crumbs on top of the cooked manicotti, and top with fresh Dungeness crab.